nutritional information

Per Slice:

  • Calories: 364
  • Protein: 6 g
  • Total Fat: 17 g
  • Saturated Fat: 8 g
  • Carbohydrates: 49 g
  • Cholesterol: 0 mg
  • Sodium: 138 mg
  • Fiber: 1 g
  • Sugar: 35 g
Vegan

Key Lime Pie

Key Lime Pie

Serves 10

The secret to this pie is cream of coconut, most commonly used by bartenders to make piña coladas. Don't confuse it with coconut milk, which is unsweetened and thinner. Chill well before serving.
CRUST
  • 1 ½ cups crushed vegan graham crackers, plus more for garnish
  • ¼ cup nonhydrogenated vegan margarine, melted
  • ¼ cup agave nectar
  • 1 cup cream of coconut, such as Coco Lopez
  • 1 cup raw, unsalted cashews
  • 7 oz. extra-firm tofu (half pkg.), drained
  • ¾ cup fresh lime juice
  • ¼ cup cornstarch
  • ¼ cup plus 1 Tbs. agave nectar
  • 2 tsp. grated lime zest
  • Lime slices, for garnish

To make Crust:

1. Preheat oven to 350°F. Stir together crushed graham crackers, margarine, and agave nectar in bowl. Press mixture into bottom and sides of 9-inch pie dish using fingers or bottom of drinking glass. Place Crust in freezer while oven preheats.

2. Bake Crust 8 to 10 minutes, or until golden. Cool.

To make Filling:

3. Place cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar, and lime zest in blender or food processor; blend until very smooth (press mixture through strainer if blender cannot completely blend cashews).

4. Transfer Filling to saucepan, and heat over medium-high heat 5 to 7 minutes, or until Filling thickens, stirring constantly.

5. Spread Filling in Crust. Chill at least 4 hours before serving. Serve garnished with lime slices and crushed graham crackers.

February 2010 p.52

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comments

This is pretty good. It tastes somewhat like the real thing but not as sweet or light. What this recipe lacks is the fact that the pie needs a topping. You can a make a good vegan whipped cream topping by whipping the cream from the top of a can of coconut milk. Use 2 cans, very well chilled, and just spoon the cream off the top and whip it with 1/3 cup of powdered sugar.

Dawn Star - 2012-07-09 01:22:53

I have a friend who loves key lime pie but doesn't like nuts in things. Are the cashews mandatory, or can I make this successfully and tastefully without them?

Erin Renee - 2012-03-22 02:04:47

I don't like coconut. What could I use for a substitute?

Laura - 2011-05-25 12:06:19

I checked ingredients on a can of coconut milk and it contains no dairy; just coconut milk.

Vikki - 2011-02-26 07:10:42

I've been hearing negative commens about tofu, are there any substitutes to use here? Thanks, I'd love to try this.

Lyn - 2011-02-23 22:39:44

Made this twice and it's been a big hit. I too thought the filling was too dense the first time I made it, but I think that was because my blender couldn't blend the cashews enough, so the filling was on the chunky side. Last time I made this I used my food processor to grind the cashews first and it seemed to work a lot better. YUM!!

Kasie - 2010-09-08 08:25:06

Toni...the recipe doesn't call for coconut milk. It calls for CREAM OF COCONUT.... HUGE difference. Also this is a VEGAN recipe.. no dairy products.

Sharon - 2010-05-12 16:47:04

I made these last weekend for a party and honestly, they were delicious. I put them in mini-tart shells. If anything were going to change in the recipe I would say the amount of cornstarch as they thickened a little too much. No one knew the difference that they key lime was vegan.

Dawn Marie - 2010-04-16 17:21:06

Toni, well there is a lot of diversity amongst vegetarians. A lot of people choose not to consume dairy or eggs for ethical reasons. A lot of people also eliminate dairy for health. People come here to find special recipes for their diets, a plain old key lime pie wouldn't really help anyone.

Claire - 2010-04-16 15:36:00

As a southerner I have always made my key lime pie with sweetened condensed milk, eggs and lime juice with a graham cracker crust. I'm interested in knowing why the cocnut milk was chosen.

Toni - 2010-04-15 16:39:19

Why extra firm tofu and not silken tofu? Won't that help make the filling lighter?

Anonymous - 2010-04-07 13:30:06

Made this recipe today and was very disappointed. Not sweet enough and entirely too dense. Not light and tangy like key lime pie should be. Tasted more like a raw dessert. Will not make again.

Leigh Conner - 2010-04-03 18:26:52

Laura - it doesn't taste coconut-y at all. The key lime is the dominant flavor. The coconut cream leads silky creaminess to it. I recommend soaking the cashews in hot water and using Mori-Nu silken tofu for the creamiest possible consistency. I've made this 5 or 6 times and always get rave reviews!

Michele - 2011-12-27 19:09:26

Duh Vicki. Guess what? Cocoa butter and creamed corn don't have dairy either. Coconut milk is not used here because cream of coconut works in the recipe better.

Tamara - 2012-02-20 21:26:55