Key Lime Pie

When life hands you limes, make pie! Or parfait!

This is going to be one of those posts where I show you how to do one thing, but I am going to recommend another. This is a delicious recipe, but it just doesn’t set very well as a pie. Instead, I think this recipe would translate well to a parfait: crumble up some vegan butter cookies or graham crackers into a dessert glass, spoon some pudding on top, and add a dollop of vegan whipped cream (like Soyatoo), then chill for a few hours.

Eventually I’m going to experiment with this, too, and come up with a version that doesn’t require a pudding mix, because I know not everyone has access to the specific brand that’s needed for this recipe. Still, if you are able to make the recipe below, your taste buds will not be disappointed, even if the pie doesn’t set just perfect.

Vegan Key Lime Pie
Recipe from Food.com

• 1/2 cup fresh key lime or regular lime juice (or use lemon juice for a lemon pie)
• 1 12.3-ounce package Mori-Nu firm silken tofu
• 8-ounce package vegan cream cheese
• 2 teaspoons freshly grated lime peel
• 2 4-ounce packages Mori-Nu Mates vanilla pudding mix (must be this brand; it’s made to go with the tofu)
• 1 tablespoon agave nectar or other liquid sweetener, to taste
• 1 9-inch baked pastry shell or 1 9-inch graham cracker crust (Keebler’s pie crust is vegan)

Before you cut up your limes to squeeze the juice from them, grate a couple of limes or so until you have about two teaspoons of grated lime peel.

Grated lime peel

Cut the limes in half, then squeeze them using a citrus juicer into a measuring cup until you have half a cup of lime juice.

Fresh key lime juice

Drain any excess water from the tofu. Blend tofu and lime juice in a processor or blender until creamy and smooth.

Blending up the tofu and lime juice

Add the rest of the ingredients except for the pie crust, and blend again until smooth.

Adding the remaining ingredients

Pour the mixture into the pie shell.

So quick and easy!

Then chill two to three hours, until firm, or overnight.

Who can resist this yummy goodness?

This pie really was pretty good. It was creamy, tart, and sweet – everything you want in a key lime pie (or key lime parfait, of course!). Like I said before, I am going to experiment, though. I want to come up with a version that sets well and still gives me the creaminess that makes it heaven. I think I’m up to the challenge!

Yum.

What is your favorite indulgent dessert?

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