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The Whole Foods Kosher kitchen

Key Lime Pie Recipe. Vegan. Gluten-Free-Friendly. Frozen and Other Variations.

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. 

Too lazy to press the crust up the sides of the plate? Do it the lazy way, as I do, and press it all firmly in the bottom.

Key Lime Pie being a huge crowd pleaser, I often tweak some details, always with great results which I am sharing with you at the bottom of this post. 

Ingredients:

Crust:
2 5-ounce packages plain graham crackers (gluten-free OK too)
1/2 cup natural coconut oil or margarine spread (health-food stores)

Filling:
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 lime 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)

Instructions:
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 (do not cook longer, or the action of the starch will be disabled, and the pie will not set properly). The mixture will thicken. Transfer the mixture to a food processor, add the coconut oil, tofu and  cream cheese, and whisk a full minute, until perfectly smooth. Pour the filling into the pie plate (or plates). Chill until firm.

 Playing with a Couple Details in the Recipe:

- Make a richer crust: Mix in a food processor: 1 Package (5 ounces) graham crackers, 1 dozen pitted dates, 2/3 cup unblanched almonds, 1/3 cup coconut oil or natural margarine spread, or a drop more to make a nice spreadable crust. Richer and more outrageous still? No graham crackers. 2 dozen pitted dates, 1 cup almonds,  1 cup grated coconut, 1/2 cup coconut oil or a drop more to make a nice spreadable crust.

Make a green pie: Although Key Lime Pie is traditionally white, I found it fun to make it green, the all-natural way, by throwing in 4-5 sprigs parsley in the food processor at mixing time. It imparts a brilliant green color and doesn’t encroach in the least on the flavor and texture of the pie. Good to know, for this and many other dishes where we want the color but don’t want to change anything about the dish. If you are using it, grind it in the food processor all by itself, very finely, then add all other ingredients.

Use gelatin instead of starch. Kosher Gelatin is easier to find nowadays. You can also use agar powder. 2 envelopes unflavored gelatin, or 2 tablespoons agar powder. soak the gelatin or agar in 1/4 cup of the juice. Bring the coconut milk, sugar, remaining juice to  boil, then whisk in the gelatin mixture, etc, proceed with the recipe just as above.

Frozen Key Lime Pie. I often serve it this way. Fabulous. After you pour the batter onto the crust, put the pie in the freezer to set. For easy slicing, take out the pie thirty minutes before serving.

 

Image via scarboroughfoodfair.blogspot.com

Filed under: American Desserts, Coconut Milk Recipes, Coconut Oil Recipes, Dairy-Free Dessert Recipes, Dairy-Free Pie Recipes, Dessert Recipes, Gelatin Desserts, Gluten-Free Dessert Recipes, Key Lime Recipes, Kosher Recipes, Lemon Recipes, Lime Recipes, Pie recipes, Recipes, Tapioca Recipes, Vegan Desserts Recipes, Vegan Pie Recipes, Whole Foods Kosher Kitchen

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12 Questions

  1. Shelley, on Said:

    My food processor isn’t big enough to contain all of this recipe! Thankfully I decided to process the tofu, vegan cream cheese and coconut oil FIRST before adding any of the fruit juice/sugar mixture from the sauce pan. I got about have of it into the food processor and then poured everything into a big bowl and hand mixed the rest of it all together. I used corn starch and am freezing the pies so haven’t had a chance to slice it or eat it yet, but the left over batter in the bowl was fantastic!

    Reply
    • Lévana, on Said:

      Shelley If you invested in a food processor one size above, you’d be amazed at all the fantastic stuff you can whip up. It’s not even such a big investment, and it saves so much time!

  2. oftheWood, on Said:

    This turned out wonderfully!
    I am not vegan and I have never made anything purposefully vegan before :)
    I was a little worried about the taste of the filling before it chilled because it got very bitter but the finished pie tasted exactly like it should!
    I had some trouble finding vegan graham crackers but I got a tip to look at baby cookies as babies apparently can’t have honey (you learn something new every day!)
    Thanks for the recipe!

    Reply
  3. Shosh, on Said:

    oh my god that was the best lime pie i ever tasted! I can still feel the fruity taste in my mouth!!Thank you so much!!!!

    Reply
    • Lévana, on Said:

      Not sure what you mean, but in the cartons, it is a coconut-based drink, as opposed to pure coconut milk. So yes there is a huge difference. When coconut milk is listed as an ingredient, it means pure coconut milk