- 8 oz non-dairy cream cheese (Tofutti or Trader Joe's)
- 12 oz silk tofu
- 1/3 cup key lime juice
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1 Tbs lime zest (optional)
- Prepared graham cracker crust
- Non-dairy whipped topping
- In a medium bowl, combine non-dairy cream cheese and powdered sugar until smooth and creamy with an electric mixer. Add lime juice, vanilla, lime zest, and tofu. Mix on high until well-incorporated.
- Pour into prepared crust, and chill until firm, approximately 2 hours. Top with whipped topping, additional lime zest, and serve.
Notes:
- Key limes are different than regular limes, they are more acidic and bitter. Regular limes can be substituted without losing much integrity.
- 1/3 cup key lime juice equals approximately 20 key limes, depending on their juiciness. Key lime juice is also available in a bottle in the fruit juice section of your grocery.
- I like serving my key lime pie in a shot glass- layer graham cracker crumbs and filling, top with whipped topping, and chill.
- Instead of a hand mixer you can use a blender.
- If you want your pie green, add a couple drops food coloring. Authentic key lime pie however is pale yellow. And food coloring is scary.
- If you are making this for a vegan, make sure to read your graham cracker crust carefully, some contain honey, which is not vegan.
ok this looks delish! thanks for sharing.
ReplyDelete:) My pleasure! Thanks for checking out the blog!
ReplyDeleteKey Lime pie is my favorite--will definitely try this!
ReplyDelete