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Key Lime Pie (P)
Source: Vegetarian Times, August 2001
Serves: 8 to 10

24 graham cracker squares
2 tbsp. sugar
2 tbsp. 1% fat vanilla soy milk

1-1/4 cups 1% fat vanilla soy milk
3/4 cup nonfat egg substitute
2 oz. low-fat silken tofu
3/4 cup sugar
1/2 cup lime juice, preferably from Key limes
1 tbsp. grated lime peel
1 tbsp. tapioca flour or cornstarch
1/2 tsp. vanilla extract

4 egg whites, at room temperature
1/4 cup sugar

Preheat oven to 350°F.

Make Crust:
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" pie plate with cooking spray. Press crumb mixture into bottom and sides. Bake crust for 5 minutes. Let cool for 10 minutes before filling.

Make Filling and Assembly:
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" from heat source until lightly browned.

Poster's Notes:
The smaller, yellower Key lime has a flavor that's less harsh yet more intense than the common Persian lime. Also, I suppose for the meringue layer, you could just cover the whole pie, rather than do a lattice pattern, which seems like way too much work.

The magazine Vegetarian Times did dessert makeovers a couple of years ago, and this recipe was one of them. This one is also pareve, and added bonus for this list! I've never made this, but it sure sounds yummy. I always have great success with VT recipes.

Posted by Shayla Goldstein

Nutritional Info Per Serving: 186calories; 5g protein; 3g total fat (1saturated fat); 36g carbohydrates; 0mg cholesterol; 158mg sodium; 1g fiber