Magic Key Lime Pie
Servings: 8 people
Ingredients
- 1 cup graham cracker crumbs plus more for topping
- 6 tbsp butter, melted
- 1/4 tsp kosher salt
- 12 ounces firm silken tofu drained and patted dry
- 2 tsp vanilla extract
- 1/3 cup bottled key lime juice
- 2 limes zested
- 1/2 cup coconut cream from a chilled can of full-fat unsweetened coconut milk
- 1 cup honey
- 3 tsp cornstarch
Instructions
- Make the crust: In a food processor, combine graham cracker crumbs, plus more for topping and kosher salt. With the processor running, drizzle in butter, melted and pulse until the mixture looks like wet sand.
- Press the crust: Transfer the crumb mixture to a nonstick or ceramic pie dish. Use the bottom of a dry measuring cup to gently pack the crust across the bottom and up the sides. Prick the base with a fork to prevent puffing.
- Bake the crust: Bake at 350°F until set and lightly golden.
- Chill the crust: Let the crust cool, then chill in the fridge while you make the filling.
- Blend the filling: In a blender, combine the tofu, vanilla, key lime juice, lime zest, coconut cream, honey, cornstarch, and salt. Blend until completely smooth.
- Fill the crust: Pour the filling into the cooled, chilled crust.
- Chill the pie: Chill until fully set.
- Serve: Top with whipped cream, lime zest, and graham cracker crumbs. Slice and serve.
Nutrition
Serving: 8g | Calories: 347kcal | Carbohydrates: 48g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 214mg | Potassium: 122mg | Fiber: 2g | Sugar: 38g | Vitamin A: 276IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 2mg
