killer key lime pie.



Those of you who follow me on twitter will know I'm battling to make a vegan version of this. I'm getting there but it's taking a long time so today, after a Julie and Julia preview (which by the way, is sososo good and made me want to go to cookery school), I felt like whipping up something creamy and pie-y.

I don't much like using tofu cream cheese to make desserts when it's avoidable because I really love the process of mixing and slowly warming a thickening liquid until it's just right. I like running other things in my head when I'm cooking. If you're like me, and you want to play the approaching women tips you were given, try making this from scratch. Chucking some flavouring in some tofu doesn't feel much like cooking to me.


I used crushed shop-bought vegan ginger biscuits for the base, but you could use a plain version if you didn't like ginger.

This amount makes enough for a 9" pie dish, or two small ones with a little bowl left over for sneaky fingers to dip into.

You'll need:

a packet of biscuits, enough to cover the base of your dish (and the sides if that's how you roll)
1/4-1/2 cup of vegan margarine

1/4 cup lime juice
2 1/2 cups soy milk
5 tbsp cornstarch
2 tsps lime zest
1 cup sugar

some non dairy whipped topping (optional)

Crush all the biscuits and put them into a pan with 1/4 cup of the margarine. Put the pan over a low-medium heat until all the margarine is melted. If the crumbs still aren't sticking to each other when you press them together, add the rest of the margarine.

Once it's all combined, scoop the crumbs out and press them into your dish. If you're putting them around the edge too, press them all around firmly and put the dish into the fridge while you make the rest.



Put the rest of the ingredients into a pan and whisk until they're combined. Put on some relaxing music and start stirring over a low heat. It'll take a while but soon what was a watery mix will turn into a creamy limey dreamy pudding.

It's thick enough when if you drag a wooden spoon down the middle of the pan, you see a glimpse of the bottom before the pudding spreads back out again.

Pour it on top of the biscuit base and chill for at least 3-4 hours.



If you want to be even more gluttonous, you could put some non-dairy whip on top. I just discovered this stuff:


which is pretty bloody good.


14 comments:

aDeLiNe said...

Oooooooooooooooooo!!!!!!!!!!!!!!

Celine said...

fantastic! and yay, we are flickr friends now. what took us so long?

Naomi Rose said...

Adeline that is the correct reaction!

yay for flickr buddies!

Mandee said...

Oh my gosh, that looks fantastic! Thanks for sharing the recipe with us, it will be a great summery dessert :)

Naomi Rose said...

Thanks Mandee! It's so easy, hope you like it! <3

becka said...

I have been OBSESSING over this ever since I stumbled upon your site earlier today. I cannot wait to make it!

eileen said...

Finally found an excuse to make this after drooling over the recipe for weeks! Turned out even better than I hoped and went down brilliantly with a bunch of non-vegans!

Naomi Rose said...

So glad you liked it eileen! <3

eileen said...

You are my new culinary guru!

Gauri Radha गौरी राधा said...

This dessert looks magnificent!!

Spencer said...

It was almost fun waiting for it to thicken up. It was slowly slowly getting thicker, and then BAM super thick.

Anonymous said...

This recipe turned out very well; much better tasting than some other tofu-based recipes IMO. I made my pie tarter than the one listed here, but otherwise the same.

Thanks so much! I have a dairy allergy, so this was super.

Aletha said...

Hello, I( made this but I do not know what happen it had no taste. I made it for Easter and we threw it all out, I was so sad was looking forward to this. I was looking for that Lime taste it was way to sweet.

Anonymous said...

Hello!

I made this and loved it, so did my BF (he's not a vegan and generally not impressed with vegan alternatives to stuff, but he was impressed). I made it again today, but put in twice as much zest and about 1/8 cup more juice replaced a little soya, to make it sharper and more fruity. Thank you so much!