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Ingredients
8 servings
250ggraham crackers
vegan
45gsugar
¼ teaspoonkosher salt
for table salt, use about half as much by volume or the same weight
115gvegan buttery sticks
or spread, melted
340gsilken tofu
drained
1 x 7.4 ouncecan sweetened condensed coconut milk
1 cupsugar
0.25 ouncelime zest
from about 4 small limes
⅔ cupfresh lime juice
from about 5 small limes
30gcornstarch
⅛ teaspoonkosher salt
if using table salt, use half as much by volume
5mlvanilla extract
¼ teaspoonrosewater
optional
1 recipevegan aquafaba meringue frosting
5mlvanilla extract
Instructions
Step 1
Directions
Step 2
For the Crust: Adjust oven rack to lower-middle position and preheat to 375°F (190°C). Combine graham crackers, sugar, and salt in a food processor bowl and pulse until reduced to fine crumbs, 18 to 22 pulses. Add the melted fat and pulse until fully moistened and resembling wet sand. Pause to scrape down sides of the bowl with a rubber spatula, if needed.
Step 3
Scrape graham mixture into a 9-inch glass pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Press the glass around the pie plate to compress the crumbs along the sides to create a rim. Bake for 10 minutes or until the edges are golden brown. Set aside to cool.
Step 4
For the Filling: Combine tofu, sweetened condensed milk, sugar, lime zest and juice, cornstarch, and salt in a blender jar or food processor bowl. Blend on medium-low speed until completely smooth. Transfer to a 3-quart stainless steel saucier and bring to a boil over medium heat, whisking constantly, about 8 minutes. Continue cooking and whisking until mixture has thickened, about 1 minute. Remove from heat and stir in vanilla extract and rosewater (if using). Pour filling into prepared crust.
Step 5
Let pie filling cool to room temperature, about 1 hour. Cover and refrigerate until filling is chilled and fully set, at least 6 hours or up to overnight.
Step 6
For the Topping: Prepare the vegan aquafaba meringue according to the directions in the recipe but omit cardamom; after reaching stiff peaks, mix in 1 teaspoon vanilla extract during the last step instead. Spread the “meringue” over the pie with an offset spatula, or place in a piping bag fitted with a large star tip and pipe decorative stars to cover the surface of the pie. Serve immediately
Notes
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