What could be better then a post of Key Lime Pie while being in Key West. Key Lime Pie is the state pie of Florida. I don't know if that is true but it should be. I even have a recipe for vegan Key Lime Pie with a picture right above it. I don't think it will ever be as good as one made with sweetended condensed milk and eggs and real whipped cream on top....but at least there is a vegan version.



BRYANNA'S VEGAN KEY LIME PIE one 9" pie

No pudding mixes needed!

Note: I have found that most bulk graham cracker crumbs do not contain honey, butter or any other animal product.

Crumb Crust:
1 c. graham cracker or vegan vanilla cookie crumbs OR finely-crushed crispy cereal
2 T. melted vegan margarine (Earth Balance is a really good one)
1 T. maple syrup or other syrup

Mix the ingredients well and press into a 9" pie pan, evenly (won't go up the sides all the way-- if you like more crust, make 1 and 1/2 times the crust recipe). Bake at 350 degrees F for 12 minutes, OR microwave at 50 percent power (I have a 900 watt oven) for 2 minutes. Cool thoroughly before filling.

Fillling:
1/2 c. plus 2 T. raw cashews
12.3 oz. box extra-firm silken tofu
2 T. lemon juice
grated zest of one large lemon or key lime, or 2 little limes, or 1/2 and 1/2
pinch salt

3/8 tsp agar powder (OR 2 and 1/4 tsp. flakes)
1/4 c. cold water
Optional: 1/4 tsp. Spanish saffron or a tiny pinch tumeric (this is for color only)
3/4 c. light unbleached sugar or white beet sugar
1/2 c. key lime juice OR 1/4 c. each regular lime and lemon juice

Grind the cashews as finely as possible in a dry food processor. Add the tofu, 2 T. lemon juice, zest and salt. Process for several minutes (be patient!), until it is quite smooth.

Now, soak the agar in the cold water for a few minutes, in a small pot or a microwave-proof bowl. Then cook it, stirring, over medium heat til dissolved, or microwave it in 2 /30 second intervals (stir after first one). Add the sugar to the hot mixture and stir til the sugar dissolves. Scrape this carefully into the mixture in the processor (try to get it all with a rubber spatula), and add the key lime, or lime and lemon, juice. Process until well-blended.

Pour this immediately into the baked, cooled crust. Refrigerate for at least 3 hours. Serve with non-dairy whipped topping.