Sara Lee Plant Based Coconut Key Lime Pie, thawed
Pistachio nuts, roasted
Vegan Pistachio Buttercream:
• 125g vegan butter/margarine
• 1 1/2 cups soft icing mixture
• 1 tsp vanilla extract
• 30g pistachio paste
• Green food colouring (optional)
Strawberry Sauce:
• 3 cups strawberries (fresh or frozen)
• 1/4 cup caster sugar
• 1 tsp vanilla extract
• 1 tbsp lime juice

Vegan Pistachio Buttercream Recipe:
1. To make pistachio paste, blend 1 cup of lightly roasted pistachio nuts with 1 tbsp of vegetable oil and a pinch of salt in a food processor. Blend until a paste forms.
2. In a machine bowl fitted with the beater attachment, beat the vegan butter until smooth, then add the sifted icing mixture slowly, and beat until light and fluffy.
3. Add the vanilla and pistachio paste and mix on low speed until fully combined.
4. Blend in small amounts of green colour until you achieve the desired colour.

Strawberry Sauce:
1. Roughly chop the strawberries and place in a saucepan with the caster sugar.
2. Over a medium heat, cook the mixture until the fruit pieces break down.
3. Remove from heat and stir in the vanilla and lime juice.
4. Place in the fridge and chill completely.

Drizzle the strawberry sauce on top of the Sara Lee JOY Coconut Key Lime Pie. Pipe or spoon small amounts of Pistachio Buttercream around the outside of the cake, and then sprinkle with chopped pistachios.