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!

7 comments:

Chelsea said...

I don't think I've ever had key lime pie! I'll have to try this out :)

Heather Z said...

It's a southern thing. Very Florida. Typically made with condensed milk and loads of sugar. My version is definitely healthier than the real mccoy. I'm trying REALLY hard not to have another piece; especially when it IS a healthier version. Hehehehe. OK, only a few more hours until dinner and then i can have a much deserved slice for dessert. :)

Heather Z said...

I had another slice last night, oh my god....I think I'm a key lime pie junkie. I MUST have it today for breakfast.

Lyn Rose said...

This sounds great!

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Nadene Goldfoot said...

Heather, I love Key Lime Pie! How many calories does yours have? Can you make a low calorie one? Let me know when you have one. Molly had a Key Lime Pie for my on my 75th birthday from Cosco and it was so delicious.

Heather Z said...

Hi Nadene!

This pie is definitely lower in fat than the "real" thing. You can use a REDUCED FAT graham cracker pie shell. Plus, the vegan cream cheese is a lot lower in fat than condensed milk which is traditionally used.