There are quite a few vegan key lime pie recipes out there, but none were ever quite perfect for me. The no-bake ones tasted of cornstarch, or I couldn’t get the vegan pudding packets required, etc. So after a couple of tries, here’s one that’s really delicious, with easy-to-get ingredients. It’s got that balance of sweet-to-pucker, it’s easy, and it’s pretty. As with many cream pies, you make it the day before, so it’s perfect for a dinner party
VEGAN KEY LIME PIE
Makes one pie, approx. 8-10 slices
3 medium-size regular limes, organic (enough to yield 1/2 Cup fresh lime juice)
8 oz. vegan cream cheese (I used Trader Joe’s)
12 oz. box Mori-Nu Silken Tofu, Extra-Firm, pressed
1 Cup sugar
2 Tablespoons cornstarch
1/2 teaspoon vanilla extract
2 teaspoons zest from the limes, plus more for grating on top
2 drops green food coloring (optional)
9-inch vegan graham cracker pie crust (Keebler has one that’s accidentally vegan)
vegan whipped topping, such as coconut whipped cream, or So Delicious Coco Whip
Preheat oven to 350 degrees Fahrenheit. Zest the limes and reserve 1/3 of the zest for garnish on top of the pie. Juice two of the limes and see if it comes to 1/2 Cup of lime juice. If not, juice the third lime. In a food processor, mix cream cheese, tofu, sugar, cornstarch, vanilla, lime juice and 2 teaspoons of the lime zest. Mix well, add green food coloring and mix again. Pour into crust, place on baking sheet and bake 35 minutes. It might jiggle just a bit when you take it out of the oven–that’s okay. Let cool on rack. Refrigerate overnight. Grate or sprinkle fresh lime zest over the pie, and serve with vegan whipped cream. When you cut it, rinse or wipe your knife between slices. It cuts even better after two days in the fridge.
Notes: Depending on the depth of your crust, there might be about 1/3 Cup extra filling, that you can cook alongside the pie in a ramekin (for a pudding snack) if desired. If you don’t have a food processor, a hand mixer would probably do just fine. The color of the pie will deepen a bit upon cooking. Do not add extra vanilla, because it will muddy the green color. Bottled lime juice does not taste as good as fresh–I tried it. Mori-Nu silken tofu in the box is what is called aseptic packaging, see photo below.
Silken tofu in an aseptic box.