You are here
Key Lime Pie
Inspired by Sticky Fingers’ Sweets by Doron Petersan ---sent in by Justina
A special dessert from Justina, who says: My notes/changes are in parentheses. Be sure to read entire recipe prior to making this pie.
1 pie crust (I used a premade vegan graham cracker crust). 6 T melted Earth Balance, 1 ½ c finely ground vegan graham cracker crumbs, ¼ c sugar. Mix well, press into pan, bake at 350 F 8-10 minutes.
Filling:
1 ½ T cornstarch
½ c key lime juice (Nellie & Joe’s Key West Lime Juice in a jar is great – at our King Soopers/Krogers)
470 ml2 c non-hydrogenated vegan cream cheese (I use two 8 oz containers of Tofutti cream cheese.)
240 ml1 cup sugar
1 ½ t vanilla
Preheat oven to 350 F.
In small heavy saucepan dissolve cornstarch in the lime juice over medium heat. Bring to a boil, stirring constantly. Reduce heat and simmer until mixture beings to thicken, about 2 minutes. (Note that initially it will clump in small, odd looking pieces. You may think “OMG what kind of mess is this?” as I did. Just keep stirring, it will all smooth out into a cohesive gelatinous glob.) Remove from heat and set aside to cool.
In the bowl of a stand mixer, mix the cream cheese with the paddle attachment until soft and smooth, about 3 minutes. Add the sugar and cream together until smooth and fluffy about 3 minutes more. (Taste it – if you can feel any sugar grains, scrape the sides of the bowl into the center and cream longer. It took longer than 3 minutes for me – altitude perhaps, or temperature. Get it smooth before continuing.)
Add the thickened lime juice mixture and the vanilla to the cream cheese mixture and cream until smooth and well mixed.
Pour into pie shell and refrigerate at least 2 hours. (READ THIS: It does not set up adequately for a pie if you do this. I tried it – then later baked it. My recommendation - BAKE it for 30 minutes at 350F.)