Key Lime Pie

Fortunately, I am spending the summer in Israel. Unfortunately, I am away from my dad during father’s day. Fortunately, his favorite dessert — key lime pie — keeps well in the fridge. I made this pie a few days ago before I left and hid it in the fridge. This morning I called my dad to direct him to his surprise.

For the graham cracker crust, preheat the oven to 375F then crush up 2 cups of graham crackers. I usually use a blender because I’m super lazy, but crushing them in a ziploc works better because the blender creates graham dust which turns soggy. Mix the graham cracker crumble with 1/4 cup of sugar then 3/4 cup melted Earth Balance. Press the mixture into a springform pan. Chill in the fridge for 15 minutes then bake for 5 minutes. Turn the oven down to 325F Don’t start on the filling until you’ve already taken the crust out of the oven so that it has time to cool.

For the key lime filling, combine 2 cups sweetened condensed soymilk3/4 cup silken tofu, 1/2 cup of key lime juice and 1 tablespoon lime zest in the food processor and blend until smooth, scraping down the sides as needed. Pour the filling into the crust and bake for 33 minutes. (Watch it: it is done when the edges are firm but the center still jiggles). Cool to room temperature and then cover and put in the fridge.

Optional decoration: Pipe vegan whipped cream around the edge and zest a lime over the pie.

[Recipe veganized from]


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