Mock Key Lime Pie 10.000

Leigh Lambert -- The Washington Post

Flour Girl Feb 4, 2010

This dessert's non-dairy filling uses tofu and cashews to create a creamy texture. This pie is best eaten within a day of making it, as the crust gets a bit soggy over time.

Make Ahead: The filling needs 4 hours' refrigeration to set. The pie can be made and refrigerated a day in advance.

Servings: 10
  • 1 cup cream of coconut, such as Coco Lopez (may substitute unsweetened pineapple-coconut juice)
  • 1 cup raw unsalted cashews
  • 7 ounces (half a package) extra-firm tofu, drained
  • Freshly squeezed juice from 6 or 7 limes (3/4 cup)
  • 1/4 cup cornstarch
  • 1/4 cup plus 1 tablespoon agave nectar
  • Freshly grated zest from 2 limes (2 teaspoons)
  • 9-inch prepared graham cracker pie crust
  • Thinly sliced lime wheels or slices, for garnish


Combine the cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar and lime zest in a blender or food processor. Process until very smooth; press the mixture through a fine-mesh sieve or strainer if the blender does not completely break down the cashews.

Transfer to a medium saucepan over medium-high heat. Cook for 5 to 7 minutes, stirring constantly, or until the mixture thickens.

Spread evenly over the prepared graham cracker pie crust. Chill uncovered for at least 4 hours before serving. Garnish with the lime slices just before serving.

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Recipe Source

Adapted from a recipe in the February 2010 issue of of Vegetarian Times magazine.

Tested by Leigh Lambert.

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