Flour Girl: Mock Key lime pie with real appeal
Well, I've made lime pie with unusual ingredients, but this is a first: tofu and cashews.
I was happily surprised. Both ingredients lend structure and texture.
People who follow a raw-food diet are familiar with using cashews to produce a creamy, dairy-free substance. I've made almond milk and understand the concept; still, the end result of processing cashews this way is impressive. In this recipe, they don't even need to be soaked to soften them, as is often the case.
Don't worry; the main flavor is lime (regular ones, not Keys). I worried its zestiness would get lost in the stodgy tofu and cashew combination. Not so. It shines.
Use a pre-made graham cracker crust and this pie classifies as a no-bake (and briefly cooked) dessert. It's very easy and can be made a day in advance.
-- Leigh Lambert
Mock Key Lime Pie
MAKE AHEAD: The filling needs 4 hours' refrigeration to set. The pie can be made and refrigerated a day in advance. Adapted from a recipe in the February 2010 issue of of Vegetarian Times magazine.
1 cup cream of coconut, such as Coco Lopez (may substitute unsweetened pineapple-coconut juice)
1 cup raw unsalted cashews
7 ounces (half a package) extra-firm tofu, drained
Freshly squeezed juice from 6 or 7 limes (3/4 cup)
1/4 cup cornstarch
1/4 cup plus 1 tablespoon agave nectar
Freshly grated zest from 2 limes (2 teaspoons)
9-inch prepared graham cracker pie crust
Thinly sliced lime wheels or slices, for garnish
Combine the cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar and lime zest in a blender or food processor. Process until very smooth; press the mixture through a fine-mesh sieve or strainer if the blender does not completely break down the cashews.
Transfer to a medium saucepan over medium-high heat. Cook for 5 to 7 minutes, stirring constantly, or until the mixture thickens.
Spread evenly over the prepared graham cracker pie crust. Chill uncovered for at least 4 hours before serving. Garnish with the lime slices just before serving.
Per serving: 330 calories, 5g protein, 46g carbohydrates, 15g fat, 7g saturated fat, 0mg cholesterol, 139mg sodium, 1g dietary fiber, 29g sugar
Recipe tested by Leigh Lambert; e-mail questions to firstname.lastname@example.org.
February 4, 2010; 7:00 AM ET
Categories: Flour Girl , Recipes | Tags: Flour Girl, Leigh Lambert, pie, recipes
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