Wednesday, July 15, 2009

Mini Key Lime Pies

These were oh-so-good. If you are expecting some unnaturally green plasticky pie, this is not it. Try a lime gelatin pie for that. :p

Mini Key Lime Pies

makes 6

  • 1/2 package silken tofu
  • 2 T agave nectar
  • 1 T arrowroot powder
  • 3 T Key Lime Juice

  • 6 mini graham cracker crusts, prepared or homemade

  • Turbinado sugar (for garnish)
  • Lime (for garnish)


  1. Preheat oven to 375.

  2. Place the 6 mini graham cracker crusts on a cookie sheet or jelly roll pan.

  3. Place the tofu and agave nectar in a bowl. Whisk together well.*See Notes below.

  4. Add the key lime juice and continue to whisk briskly.

  5. Add the arrowroot powder (or tapioca starch) and stir until well mixed.

  6. Pour the mixture into the prepared crusts.

  7. Bake for 25 minutes. Take out and let cool on a rack, then chill for at least 2 hours.

  8. Sprinkle the top with turbinado sugar and slices of lime.

  9. Eat and faint from joy.

  • This is the first time I've made any sort of dessert with silken tofu, so I am still getting a feel for it.

  • They were very tasty, but I think that I did not whisk well enough, because the texture wasn't the perfectly smooth and creamy custard of the non-vegan Key Lime Pie. It was a bit grainy, which I think I could overcome by whisking more, or even using an electric mixer.

  • The flavor was wonderful- sweet and tart, no hint of "tofu-ness" which puts a lot of people off desserts with silken tofu. The key lime flavor really bursts forward in this recipe.

  • If you would like a full-sized, 9-inch pie, double the filling recipe and add 10-15 minutes' baking time.


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