Key Lime Pie

As a native South Floridian I'm pretty serious about my key lime pie.  I only ever use one recipe, my mom's, for a very simple reason: it's the best.  I almost never order key lime pie at a restaurant because I'm always disappointed; it's never as good as mine. 

However, the family key lime pie recipe is certainly not vegan.  As it has 4 ingredients and 2 of them are super not vegan (eggs and sweetened condensed milk) I never thought I would be able to veganize the recipe successfully.  I always thought I would just have to find an already vegan recipe.  Well, thankfully that turned out not to be true.  See, I knew replacing the eggs would be easy (silken tofu, duh).  But sweetened condensed milk?  There is no such vegan thing.  But one day as I was reading that a fellow blogger made homemade vegan sweetened condensed milk accidently.  What a happy accident.

Vegan Key Lime Pie:

• 1 graham cracker pie crust (homemade or store bought, I certainly won't tell on you)
• 2 cans full fat coconut milk
• 1/2 cup sugar
• 1/2 cup pureed silken tofu
• 2-3 ounces Rose's Sweetened Lime Juice

In a saucepan over medium high heat simmer the coconut milk and the sugar for 30 to 45 minutes, until thick and the consistency of sweetened condensed milk.  Let cool.

Preheat oven to 425.  In a mixing bowl whisk together condensed milk, pureed tofu, and the lime juice until combined.  Pour into prepared pie crust.  Bake for 5 minutes.  Let the pie cool slightly, then place in the freezer for at least 6 hours.  Remove pie from freezer about 30 minutes before serving.  Slice and enjoy! (Be sure to put it back the freezer or you'll have key lime soup in a pie crust).

Yes, it's that simple.  And I really think the homemade condensed milk makes the pie even better, as the subtle coconut flavor goes so well with lime.  And soon I will have an even better version of this recipe: mini chocolate covered key lime pies.