Great Key Lime Pie Vegan But You D Never Guess It Recipes

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.

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.

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!

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.

Steps:

• Pour the tofu into a mixing bowl.
• Flavor it with the vanilla by whisking it in (Skip if using vanilla-flavored tofu).
• Thicken it by whisking in the confectioners sugar, tablespoon by tablespoon.
• Same with the cornstarch-- add it and blend.
• Add all of the lime juice and blend well.
• Pour the mixture into an ungreased 8" pie pan (if crustless) or a premade 8" or 9" pie crust.
• Bake at 375 for 30-35 minutes or until set.
• Cool on a rack for 10-15 minutes first, then refrigerate for at least 4-6 hours before serving.

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!