Guest guest Posted June 9, 2005 Report Share Posted June 9, 2005 Thanks for the recipe! I think it is similar to the one I was served in Atlanta. I have considered using agar-agar. I use it in recipes that call for it but haven't used it enough to just start substituting with it. Carrol , <quintmom@n...> wrote: > Actually the authentic Key Lime Pie does not have gelatin in it. It has egg > yolks, key lime juice, and sweetened condensed milk. The egg whites (from > the yolks) are beaten until stiff and folded into the mixture of yolks, > milk, and juice. Because of the risk of consuming raw eggs, there is an > altered form of the original. The eggs (yolks and whites) are replaced with > Cool Whip. My mom got the recipe from one of the oldest restaurants in Key > West when we lived down there. Commercial versions may indeed have gelatin > in them. They normally use straight lime juice too and not key lime juice, > but the true Key Lime Pie does not have gelatin in it. > > Here is a Vegan Key Lime Pie recipe I use. It comes close to the original. > > God's Peace, > Gayle > > Key Lime Pie > 8 servings > 30 minutes 30 mins prep > 1 package Mori-Nu extra firm lite tofu > 8 ounces soy cream cheese > 1/2 cup key lime juice > 2 teaspoons grate lime rind > 1 package mori-nu mates vanilla pudding mix > 1 package mori-nu mates lemon pudding mix > 1 graham cracker pie crust > > 1. Drain excess water from tofu. > 2. Blend tofu with lime juice in food processor or blender until completely > creamy and smooth. > 3. Add the rest of the ingredients; re-blend until smooth. > 4. Pour into pie shell and chill 2-3 hours. Quote Link to comment Share on other sites More sharing options...
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