Key Lime Pie Recipe. Vegan. Gluten-Free-Friendly
Posted on 19th of August, 2013 by Lévana
Key Lime Pie is a sort of citrus lover dream, but it has a few less-than-ideal trademarks I am forever trying to dance around:
1- It uses key limes, the tiny and delicious Florida variety so prized for its intense flavor and fragrance; expensive, and in season only briefly.
2- It uses sweetened condensed milk.
3- It uses lots of egg yolks.
In my constant tinkering I believe I have found a wonderful way to make Key Lime Pie, taking some poetic license in the name of nutritional correctness, using regular limes, coconut milk, tapioca, and no eggs. I am sharing. It doesn’t hurt that it can very easily be made Gluten-Free, and that it is naturally Vegan. Feedback please!
Now that coconut oil is increasingly available at a reasonable price, at health food stores, online, and at price clubs, I am experimenting baking with it, with wonderful results.
I am instructing you to use a 12 inch pie plate, but you can also make the recipe using 2 9-inch plates. Eat one, give one, or simply save it for the next couple days, or in a pinch (only in a pinch, as the results were acceptable but not altogether perfect) freeze one.
Too lazy to pres the crust up the sides of the plate? Do it the lazy way, as I do, and press it all firmly in the bottom.
2 5-ounce packages plain graham crackers (gluten-free OK too)
1/2 cup natural coconut oil or margarine spread (health-food stores)
2/3 cup tapioca flour (health food stores), or 1/3 cup corn or potato starch
3/4 cup fresh key lime or lime juice
2 tablespoons fresh lime or lemon zest
1 1/2 cups sugar
1 15-ounce can coconut milk (not the one marked “light”)
1/3 cup coconut oil or natural margarine spread (health food stores)
1 pound silken tofu, drained
1 8-ounce container vegan cream cheese (health food stores)
Make the crust. Grind the graham crackers with the coconut oil until fine crumbs form. Press them firmly on the bottom and sides of a 12 inch pie plate, or 2 9-inch pie plates.
Make the filling: place the tapioca, juice, zest, sugar and coconut milk in a small saucepan. Whisk until perfectly smooth. Only then, turn on the flame. Bring the mixture to a boil, whisking and making sure the bottom is not scorching. Reduce the flame to low, and cook, still whisking, just 1-2 more minutes. The mixture will thicken. Transfer the mixture to a food processor, add the coconut oil, tofu and the cream cheese, and whisk a full minute, until perfectly smooth. Pour the filling into the pie plate (or plates). Chill until firm.