Description
If you’ve been craving key lime pie or a rich creamy cheesecake, look no further. This pie combines the best of both desserts, into one luscious pie.
Ingredients
Scale
- Glass 9 1/2-inch pie plate, greased
- Crust
- 2 cups cookie crumbs (Gluten-Free if desired)
- 3 tbsp Earth Balance margarine, melted
- 3 tbsp agave syrup
- Filling
- 2 8-oz tubs Tofutti cream cheese
- 1 12-3 oz box Mori-Nu firm silken tofu
- 3/4 cup plus 2 tbsp granulated sugar
- 6 tbsp fresh lime juice
- Zest of 1 lime
- 2 tbsp cornstarch
- 1/2 tsp lime oil (I used Boyajian brand)
Instructions
- Crust: In a large bowl, mix together cookie crumbs, margarine and agave syrup. Press onto bottom and sides of a deep-dish pie plate. Set aside.
- Filling: In bowl of food processor, combine cream cheese, tofu, sugar, lime juice, zest, cornstarch and lime oil. Process until mixture is smooth.
- Pour cheesecake mixture into prepared cookie crust. Place in middle of preheated oven and bake for 40 minutes, or until just lightly golden.
- Remove pie to a rack to cool completely before refrigerating overnight. When pie has had a chance to firm up overnight, slice and serve.
Notes
Copyright © 2009 Julie Hasson
