Key Lime Pie
I love Key Lime Pie!!!
So I made a non-dairy, low fat version.
I dare you to taste the difference!
You can make it with the ingredients listed or make it totally Vegan by
substituting margarine for the butter and totally vegan ginger cookies.
I like using the ginger snaps from Trader Joe’s – as they
have pieces of ginger in them. However,
I’ve also used totally vegan ginger snaps that I bought from the health food
store and the Pie turns out great with both of these substitutions as well!
I don’t use a whipped cream on top. It’s high in fat and it’s dairy. You can ad that if you wish, but the Pie
really doesn’t need it…in my opinion.
Pre-heat the oven to 350 degrees
Ingredients:
1 box of ginger snap cookies
1 half stick of butter or margarine
1 lb package of firm tofu
½ cup of Key Lime
Juice (easily found at the supermarket, don’t use regular lime juice, it won’t
come out the same)
1 cup of Maple Sugar (I order mine on line)
1 7” or 9” Pie Plate
Instructions:
Place the cookies in a food processor. Process until ground down, add the butter,
grind until it is thoroughly mixed. Remove to the Pie Plate and press down to
form the crust. Set aside.
In a high speed blender (Vitamix is incredible), place the
tofu, key lime juice and maple sugar).
Start to process slowly, add the speed until mixed thoroughly and
smooth. Pour into the ginger snap crust.
Place in the oven for approximately 25 minutes, just until
the mixture gels firmly and the crust browns (it will harden when cooled). Keep an eye on the baking, and don’t let the
crust to get black or burn.
Remove, let cool.
Once cooled, cover the pie with plastic wrap and place in the refrigerator
for several hours or overnight.
Enjoy!