Thursday, May 7, 2009
Key Lime Pie
Yesterday I was craving key lime pie. Many years ago, when I lived in Florida, I was a total connoisseur of the stuff. Despite my lactose intolerance, if it was on the menu, I had to order it. One slice of that tangy pie with its sweet graham cracker crust was worth two weeks of excruciating belly aches. Since going vegan, I haven't had key lime pie nor gave it much thought until yesterday. I've never made key lime pie, but I thought I'd give it a whirl. Here's what I did and the result was soooooo freakin' delicious that I have to seriously stop myself from devouring more slices.
Pre-bake one store bought (vegan) graham cracker pie crust.
Meanwhile, in a food processor blend together the following (my measurements are approximations of what I actually used, I tasted my filling as I went and made adjustments on the sugar, agave and coconut extract):
~1 block firm silken tofu
~3 to 4 tablespoons of vanilla soy yogurt
~1/3 container of soy cream cheese
~3/4 cup lime juice (I had regular lime juice on hand, but I'm sure it would be better with actual key lime juice. For a less tangy pie, cut back on the lime juice)
~1 tablespoon coconut extract (add more to bring out the taste)
~1 tablespoon vanilla
~1/2 cup of sugar (add more if you like it sweeter, I like my pie extra tangy!)
~2 to 3 squirts of agave nectar (add more to make it sweeter)
~2 heaping spoonfuls of corn starch
Pour mixture into pie crust. (mine was REALLY full, but it didn't flow over the edges)
I refrigerated mine overnight to let it settle before baking. I'm not sure that was actually necessary and it made the crust quite moist. So you might be able to go straight to the oven.
Bake at 350 degrees for approximately 45 minutes. The top will get a nice golden color. Make sure the center gets firm before removing it from the oven.
Cool on rack. The pie will firm up even more as it cools down.
Think of palm trees and flamingoes. Enjoy!