Tofu Key Lime Pie

Orginal Coconut Cream Pie recipe by Toni Fiore at We just love her stuff! Sweet, light, vegan, and practically guilt-free, this pie is absolutely delicious.

For the crust:

  • 1 pkg. graham crackers (12-14 crackers – this is usually one of the wax paper wrapped blocks of crackers)
  • 2 T. sugar
  • 6 T. vegan margarine

For the filling:

  • 1 14-oz. package firm tofu, drained and rinsed
  • ¼ c. light brown sugar (very lightly packed) or pure cane sugar
  • Juice of two limes
  • Zest of two limes
  • 1/8 t. Vanilla extract (optional)

To prepare:

  1. Preheat your oven to 350. In a small pan, melt the margarine. In a food processor, process the crackers and sugar. Place the dry mixture in a bowl and drizzle in the melted margarine, mix well, and press into a 9 inch spring form pan. Bake the crust for 15 minutes, then remove it from the oven, and allow it cool.
  2. Zest your limes. Then juice them.
  3. In a food processor, purée the tofu until smooth. Add the sugar, zest, lime juice, and vanilla. Process on high for about 10 seconds, then pour the mixture into the pre-baked shell. Chill the pie for two hours, or overnight. This pie keeps for up to a week in the refrigerator – but it usually gets eaten long before that.
  4. This recipe may also be prepared in a square or rectangular pan and cut into individual squares for a great party treat.

Posted in , on May 23, 2010
Recipe entered by: Lena

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