Lime Cream Pie

http://newstartclub.com/recipe/99

Lime Cream Pie

Ingredients

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Instructions

  1. Mix cornstarch and white grape juice in a medium saucepan; add coconut milk and bring to a boil, stirring continually until bubbly and thickened.
  2. Meanwhile in a blender process tofu, agave nectar, lime juice, vanilla, and salt.
  3. Add thickened juice and coconut milk last while blender is slowly running and blend well. Stir in grated lime peel.
  4. Cool slightly before adding to pie shells. Chill. Makes 2
Comments ( 7 ) Leave a Comment
  1. 1 Janelle Nov 29, 2011, 2:25 PM PST

    What can I use instead of Tofu in this recipe?  if someone is allergic to Tofu.  Thanks

  2. 2 Trudie Dec 26, 2011, 2:19 AM PST

    Tofu is often used as a substitute for eggs. Sorry I don’t have an alternative for tofu, unless you just use cornstarch to thicken the filling.
    Sally Christensen
    NEWSTART Cooking School Instructor

  3. 3 Joanne Dec 27, 2011, 2:40 AM PST

    What weight is a ‘brick’ of tofu?

  4. 4 Trudie Dec 27, 2011, 3:21 AM PST

    A 14 oz. or 16 oz. brick of tofu.

    Sally Christensen
    NEWSTART Cooking School Instructor

  5. 5 Wanda Dec 31, 2012, 2:08 PM PST

    Can you use Silken Tofu in this recipe with good results?

  6. 6 Heather Jun 10, 2013, 3:22 PM PDT

    How long does it have to sit for it to firm up enough to slice?

  7. 7 Daila Jan 10, 2014, 5:47 PM PST

    This turned out well.  I used firm silken tofu (the shelf-stable tofu in a box) and put the mixture in small glass dishes, so it was more like a firm pudding (I skipped the crust).  I can see that it would slice well if made as a pie.

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