Key Lime Pie

Recipe Ingredients

		Crust
24		Graham cracker squares
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	1% fat vanilla soy milk
		Filling
1 1/4 cups	296ml	1% fat vanilla soy milk
3/4 cup	148g / 5.2oz	Nonfat egg substitute
2 oz	56g	Low-fat silken tofu
3/4 cup	148g / 5.2oz	Sugar
1/2 cup	118ml	Lime juice, preferably from Key limes
1 tablespoon	15ml	Grated lime peel
1 tablespoon	15ml	Tapioca flour
		= (or cornstarch)
1/2 teaspoon	2.5ml	Vanilla extract
		Meringue
4		Egg whites - room temperature
1/4 cup	49g / 1.7oz	Sugar

Recipe Instructions

Preheat oven to 350 degrees.

Make Mrust: In food processor, process graham crackers into fine crumbs (you should have about 2 cups). Add sugar and soy milk and process until mixture is texture of sand, about 30 seconds.

Lightly coat 10-inch pie plate with cooking spray. Press crumb mixture into bottom and sides. Bake crust for 5 minutes. Let cool for 10 minutes before filling.

In food processor or blender, combine filling ingredients and process until smooth. If mixture is lumpy, press it through sieve. Pour filling into crust.

Bake pie until custard is firm, about 40 minutes. Let cool.

Make Meringue: Fill large saucepan halfway with water and bring to a boil. In metal bowl that will sit securely on top of saucepan, combine egg whites, sugar and pinch of salt. Place bowl over hot water. Stir constantly until egg whites are warm to the touch.

Remove bowl from pan and beat with electric mixer at high speed until stiff peaks form, about 12 minutes. Transfer meringue to pastry bag fitted with large star tip. Preheat broiler.

In lattice pattern, pipe meringue onto pie. Broil 5 inches from heat source until lightly browned.

This recipe yields 10 servings.

Per Serving: 186 Cal; 5g Prot; 3g Total Fat (1 Sat. Fat); 36g Carb.; 0mg Chol; 158mg Sod.; 1g Fiber.

Source:
Vegetarian Times, August 2001

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