Tofu Key Lime Pie

Made with dairy-free crust, this rich and creamy pie is filled with tofu, coconut cream and key lime zest to create a vegan-friendly dessert.

  • Servings
    8
  • Prep Time
    20 Min
  • Cook Time
    10 Min

Cooking Directions

Preheat oven to 350°F.

  • In a bowl, mix graham crackers, sugar, and melted coconut oil until combined.
  • Pour mixture into pie crust and bake for 10 minutes or until golden brown. Set aside to cool.
  • Add tofu, zested and juiced key limes, sugar and melted coconut oil to a blender and blend on high until smooth and silky. Pour filling into a pie crust and tap on counter to release air bubbles.
  • Add coconut cream to a chilled mixing bowl. Use a mixer or mix by hand until creamy and smooth. Add vanilla and powdered sugar.
  • Add coconut cream topping to key lime pie. Freeze for 2 - 4 hours or until firm. Remove from the freezer and allow to thaw for 10 - 15 minutes before serving.

This recipe was created for the “50 Plates of Tofu” campaign for the state of Florida.

In this Recipe

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Ingredients

For the crust:

  • 1½ cups graham crackers crumbs
  • 7 Tbsp. coconut oil, melted
  • 3 Tbsp. granulated sugar

For the filling:

  • 1 pkg. House Foods Premium Tofu Soft
  • 9 - 10 key limes, zested and juiced
  • 9 Tbsp, sugar
  • ¼ cup coconut oil, melted
  • 1 can coconut cream, chilled in refrigerator the night before
  • ½ cup powdered sugar
  • ½ tsp. vanilla extract

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