theoriginal7 (theoriginal7) wrote in vegancooking,

key lime pie filling

I just typed this up for someone in response to a comment on the other days post on key lime pie and thought I'd put it here as well. :) It is from the 1997 cookbook Cooking with Peta.

You know this Floridian favorite is fabulous as a pie filling, but there's not need to bother with a crust! It also makes a terrfic tangy pudding.

Yield: 8 servings

1/4 cup fresh key lime juice (i used regular limes)
2 and 1/2 cups soymilk
1 cup granulated sweetener of your choice
5 tablespoons cornstarch
2 teaspoons organic lime zest

Microwave Method Whip all the ingredients together until soomth. Pour in a 2-quart glass measuring cup or bowl, and cook on HIGH for 10 minutes, stopping to whip every 2 minutes.

Stovetop Method Whip all the ingredients together in a saucepan, and heat over moderate heat, stirring constantly until thick and creamy.

After the filling has cooked, pour it into a baked 9-inch pie crust or 8 serving dishes, and chill until from. Top with Sweet Cream Topping, p 24, and decorate with lime slices.

Per serving (filling only): Calories 129, Protein 2 g, Carbohydrates 30 g, Calcium 5 mg, Fiber 1 g, Sodium 9 mg

~I halfed the recipe as there are only two of us in my house and it was just enough for both of us. This also tastes good warm (at least to me). The sweet cream topping that is mentioned is a veganized version of whipped cream. I wasn't interested in it. ~
Tags: desserts-fillings, desserts-pie
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