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
VEGAN KEY LIME PIE
A vegan key lime pie bursting with bright citrus flavor, hints of coconut and a salty-sweet crispy crust? Absolutely! The secret to the silky-smooth filling is to soak cashews in coconut milk, rather than water, until completely softened and blending until creamy. This sunny treat comes together with minimal effort and results in zesty flavors that will transport you straight into summer!
Provided by Food Network Kitchen
Categories dessert
Time 12h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the coconut milk in a medium bowl and whisk until smooth, breaking up any large chunks. Add the cashews and make sure they are completely submerged. Cover and refrigerate until the cashews are extremely soft, at least 6 hours and up to overnight.
- Preheat the oven to 375 degrees F.
- Spread the coconut in an even layer in a large nonstick skillet. Cook over medium-low heat, stirring frequently, until the flakes are golden brown, 5 to 6 minutes. Remove to a plate to cool, about 5 minutes.
- To make the crust, pulse the graham crackers, pecans, salt, 1/2 cup of the coconut and 1/4 cup of the agave in a food processor until fine crumbs form, scraping the sides of the bowl as needed. Add the butter and pulse until the mixture comes together and resembles wet sand.
- Transfer the mixture to a 9-inch pie pan and press into the bottom and up the sides of the pan, leaving a 1/2-inch-thick border. Use the bottom and sides of a measuring cup to press and form the crust to make sure it is even. Bake until the crust is just golden and slightly puffy, about 10 minutes. Cool completely.
- Drain the cashews, add to a blender and pulse to a coarse meal, about 1 minute. Add the key lime juice, coconut cream, cornstarch, lime zest and remaining 1/2 cup agave and blend until completely smooth and no longer gritty from the cashews. Pour the filling into the cooled crust and gently tap a few times on the counter to release the bubbles. Refrigerate until set, 6 hours and up to overnight.
- Just before serving, garnish the pie with the remaining toasted coconut flakes and some lime slices.
KICK-BUTT (VEGAN!) KEY LIME PIE
Make and share this Kick-Butt (vegan!) Key Lime Pie recipe from Food.com.
Provided by smallstream
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain excess water from tofu.
- Blend tofu with lime juice in food processor or blender until completely creamy and smooth.
- Add the rest of the ingredients; re-blend til smooth.
- Pour into pie shell and chill 2-3 hours.
- If I could just find some good vegan"whipped cream" that would make it total heaven.
Nutrition Facts : Calories 193.2, Fat 7.5, SaturatedFat 1.6, Sodium 254.1, Carbohydrate 31.1, Fiber 0.6, Sugar 20.4, Protein 1.4
VEGAN CHEESECAKE (RASPBERRY SWIRL AND KEY LIME)
This is a basic vegan cheesecake which can be made plain or modified into a key lime and raspberry swirl variety. Very tasty. Even non-vegans can't tell the difference.
Provided by lemurgirl
Categories Cheesecake
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Crust:.
- Combine cracker crumbs and sugar with melted margarine in a small bowl. Press mixture into a spring form cheesecake pan. (or other pan of choice.) Bake at 350°F for about 8-10 minutes. Remove from oven.
- Filling:.
- Combine all filling ingredients into blender or food processor. If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps. If you use the pectin, make sure the pectin is properly dissolved and mixed well. (I usually add the pectin to the lemon juice and mix before adding the other ingredients).
- Pour mixture into prepared crust and bake for about 45 minutes at 350°F Check often. Cake is done when it begins to pull away from the sides and appears to be set in the middle. (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack).
- Chill for about 3 hours or overnight.
- For raspberry swirl:.
- Thaw raspberries. Press through a sieve to remove seeds (optional). Combine lemon juice, pectin and raspberries an stir thoroughly.
- Drop blobs of raspberry mixture onto surface of uncooked cheesecake. Stir in decorative swirls with a butter knife or chopstick. Bake as above. Be careful not to let the top bubble or crack too much or your design will be ruined.
- Happy baking. :).
Nutrition Facts : Calories 205.3, Fat 1.2, SaturatedFat 0.2, Sodium 64.4, Carbohydrate 49.5, Fiber 1.8, Sugar 41.8, Protein 1.1
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
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