I challenge you to tell the difference between the flavor and texture of conventional key lime pie and this dairy-free, decadent delight! This recipe yields a sweet, tart, creamy filling–exactly what I was looking for to top off my Sunday barbecue. Best of all, the preparation is simple, just blend and bake!
Dressed up with a swirl of sweet mango-ginger coulis, this dessert makes an elegant presentation for a dinner party as well.
Vegan Key Lime Pie
adapted from a recipe by Jolinda Hackett
2- 8 ounce containers Tofutti Better than Cream Cheese (non-dairy cream cheese)
1 cup sugar
1 tsp vanilla
1/3 cup key lime juice
2 tbsp cornstarch
1 pre-made graham cracker crust, pre-baked and cooled completely
Preheat the oven to 350 degrees. Blend all ingredients in a food processor until very smooth.
Pour into cooled pie shell and bake 40-45 minutes until set. Cool on a rack, then chill for at least 4 hours before serving.
Mango Ginger Coulis
1 cup mango puree
1/4 tsp. finely minced ginger
2 tbsp. vanilla soy creamer
Combine all ingredients and refrigerate at least 2 hours to allow flavors to blend.