GREAT KEY LIME PIE (VEGAN, BUT YOU'D NEVER GUESS IT!)
This pie is so rich and decadent it almost tastes more like a key lime cheesecake! I made it for a Caribbean-themed party without telling what was in it and everyone raved about it! I'm not even a vegan and I plan on making this one frequently. I got the recipe from VegWeb.
Provided by Kree6528
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain any excess water from the tofu.
- Blend tofu and lime juice in a processor or blender until creamy and smooth.
- Add the rest of the ingredients (except crust!), and blend again until smooth.
- At this point, I had to transfer the mixture to a bowl and beat on high speed with an electric mixer, since it was too thick and stiff for my blender.
- Pour the mixture into the crust and chill 2-3 hours or until firm.
- This sets up very firm.
- It also makes a great pudding or little tartlet filling for fancy desserts!
- Note for those who try with other pudding mixes. Make sure your mix is Vegan. Commercial mixes can contain meat by products making them not Vegan or Vegetarian.
Nutrition Facts : Calories 348, Fat 12.1, SaturatedFat 2.9, Sodium 422.7, Carbohydrate 54, Fiber 0.9, Sugar 32.4, Protein 6.2
VEGAN KEY LIME PIE
This recipe comes from veganyumyum.com I haven't tried it. For the coconut milk make sure that you chill the canned milk in the fridge and then drain the liquid from the can and only use the separated fat. You can do this by punching a hole in the bottom of the can, drain and then open the opposite end and scoop out the fat. Do this on both cans!
Provided by valgal123
Categories Tarts
Time 1h
Yield 4 tarts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Crust.
- Preheat oven to 250Fº. Lightly grease the pie pans with vegetable oil or vegan butter. Place 3 hard packed tablespoons of the crust mixture into each pie pan. With moist fingers, gently press the pistachios to the sides and bottom of each pan, forming a crust with a consistent thickness. There should be some leftover crust mixture to help patch holes. Bake for 10 minutes until golden brown around the edges. Cool completely before filling.
- Filling.
- Blend all ingredients in a food processor until smooth. Fill each crust with the filling (about 1/3+ cup per mini crust) and refrigerate.
- Coconut Cream Topping.
- Chill cream in the bottom of a mixing bowl, metal if possible. Beat in sugar (by hand with a whisk or with a stand mixer) and chill again. Serve cold!
- A slice of kiwi on the top is a perfect compliment to this pie, both in flavor and in color. I wish I had a little sprig of mint for a extra little visual flair, but oh well!
Nutrition Facts : Calories 802.3, Fat 63.3, SaturatedFat 35, Sodium 249.7, Carbohydrate 55.1, Fiber 12.6, Sugar 36.2, Protein 15.9
KEY LIME PIE
I only use Nellie & Joe's Key Lime Juice when I make this to ensure a tart key lime pie. This has a meringue topping. Easy to make but you need to chill it overnight so that the flavors really work together. See what you think :)
Provided by quikgourmet
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine graham cracker crumbs, brown sugar, and butter.
- Spray a 9-inch pie plate with PAM and press mixture into pieplate. Bake at 350 for 10 minutes; cool.
- Stir together milk and lime juice until blended; pour into crust.
- Make meringue topping by beating egg whites and cream of tartar at high speed until foamy.
- Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2-4 mintues).
- Spread meringue over filling.
- Bake at 325 for 25-28 minutes. Chill overnight. Garnish, if desired, before serving. And then just enjoy!
Nutrition Facts : Calories 656.3, Fat 23.5, SaturatedFat 14, Cholesterol 72.1, Sodium 363.2, Carbohydrate 102.2, Fiber 0.7, Sugar 91.3, Protein 13.2
KEY LIME PIE
I came up with this on the fly, after a HUGE craving for Key Lime pie set in. It's basically the same recipe that I used years ago to make "cherry cheese cake", which came from a magazine. You might want to start out with only 1/3 cup lime juice - then add the remainder, if the filling isn't tart enough. My family and friends like the tartness better, but the key limes are a little mild. Some times If I'm making two pies, use 3 full pkgs of cream cheese. Meaning each pie gets 14oz....recipe is ver versatile.
Provided by lindieb
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Let cream cheese soften at room temperature for at least an hour.
- Beat with a mixer on low speed for about a minute.
- Add eagle brand milk, and mix on low speed til creamy and well combined.
- Add vanilla and key lime juice, and stir with a spoon (important to not use mixer at this point), til all juice is incoportated.
- I'm laughing at my cookbook terms - just make sure it's well mixed.
- Chill at least one hour. Top with whipped cream, garnish with lime slices if desired.
Nutrition Facts : Calories 443.9, Fat 24.2, SaturatedFat 11.3, Cholesterol 57, Sodium 352.2, Carbohydrate 51, Fiber 0.5, Sugar 41.6, Protein 7.6
VEGAN KEY LIME PIE
This creamy, dairy-free dessert is naturally sweetened and uses entirely raw ingredients, with a date, walnut and coconut crust and a creamy avocado and cashew nut filling
Provided by Tanya Maher
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 12
Steps:
- Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
- To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
- Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.
Nutrition Facts : Calories 477 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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- Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners (as original recipe is written // adjust if altering batch size).
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- Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
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