Baked Lime (or Lemon) Cream Pie

[Guest guest]

I bought this book a few weeks ago, then promptly misplaced it . . . there's a

photo of this pie that made me buy the book.

 

 

* Exported from MasterCook *

 

Baked Lime (or Lemon) " Cream " Pie

 

Recipe By :Dreena Burton

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pie Crust (or use a prepared pie crust):

1 1/2 cups graham cracker crumbs -- see directions

3 1/2 tablespoons honey, or alternative -- (3 1/2 to 4)

1 1/2 tablespoons canola oil -- (1 1/2 to 2)

few good pinches sea salt

Filling:

1/4 cup cashews or blanched almonds

1 300-g package soft tofu -- roughly 1 1/4 cups), patted dry

1/2 cup unrefined sugar

2 tablespoons pute maple syrup

1/4 cup fresh lime or lemon juice

1/4 cup unbleached all-purpose flour

2 teaspoons pure vanilla extract

pinch sea salt

1 teaspoon lime or lemon zest

Topping:

1 1/2 cups prepared vanilla pudding -- (1 1/2 to 2 1/2)

 

You can make one or two pies with this recipe, depending on the size of your pie

plate. The vanilla pudding deepens the flavors of this pie, but you can make the

pie without it. If yu do, I suggest making just one large pie, so the filling

will be generous.

 

I use low-fat graham crackers and grind them in a food processor to make my own

crumbs.

 

For the topping, Mori-Nu pudding mate mix is superb. Use the dry vanilla

pudding mix, and blend wiith Mori-Nu extra-firm lite silken tofu and some soy

milk. I use one mix for one larger pie (yields 1 1/2 cups pudding), and between

1 and 2 mixes for two smaller pies. If you can't find Mori-Nu pudding mix, use

another vanilla pudding, or prepare without pudding and spoon dollops of " Almond

Whipped Cream " (p. 172) over individual servings.

 

IF MAKING PIE CRUST:

 

Preheat Oven to 350F. In a bowl, combine ingredients and mix well, using your

fingers to reach a crumbly texture that sticks together somewhat when pressed.

Place in a large pie pan (or two smaller ones), pressing down mixture, and bake

for 6-8 minutes, until lightly browned. Remove from oven and let cool.

 

 

FOR THE FILLING:

 

Preheat oven to 350F. In a food processor, process cashews or blanched almonds

until very fine, almost powdery. Add tofu and puree until smooth, scraping down

the sides of the processor a few times. Add remaining ingredients except

lime/lemon zest and continue to blend until very smooth. Stir in the lime or

lemon zest pie shell(s). Bake for 24-25 minutes for one larger pie, or 18-19

minutes for two smaller pies. Remove from oven and let cool completely (it will

thicken more once cool).

If using vanilla pudding topping, generously and gently spread pudding over top

of pie(s) to preferred thickness, Refrigerate before serving, then slice into

pieces and serve.

 

For 8 slices, per slice: Calories: 33 1; Total Fat: 9 1 g (sat Fat: 1. 6 g),

Cholesterol: 0 mg; Carbohydrate: 55 4 g; Fiber: 2.2 g; Protein: 7.1 g.

 

 

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 89 Calories; 4g Fat (41.4% calories from

fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 95mg

Sodium. Exchanges: 1 Grain(Starch); 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0