YIELD: 10 SERVINGS
Sweet yet sour, this creamy pie will transport you straight to the Florida Keys. I recommend using bottled key lime juice for ease and availability.
Directions
Preheat oven to 375 °F.
Mix together all the crust ingredients, in the order given, and press into a standard-size pie pan.
In the bowl of a food processor, place the filling ingredients, pulsing a few times after each addition, until smooth.
Be sure to scrape downsides as needed.
Pour the filling mixture into the crust and carefully transfer it to the middle rack of your oven.
Bake for 20 minutes.
Reduce heat to 300 °F and bake for an additional 40 to 45 minutes, until very lightly golden brown on edges.
Let cool at room temperature and then chill in the refrigerator overnight.
Top with lime zest and Sweetened Whipped Coconut Cream.
Store in an airtight container in the refrigerator for up to 2 days.
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Ingredients
CRUST
1 cup gluten-free cookie crumbs (use hard cookie such as Pizzelles, Cinnamon Graham Crackers, Vanilla Wafers, etc.)
1 cup ground pecans
3 tablespoons sugar
2 tablespoons ground chia seed mixed with 4 tablespoons water
1 tablespoon coconut oil
FILLING
1 (350 g) package extra-firm silken tofu
1 cup key lime juice
1 cup canned full-fat coconut milk
½ cup coconut cream from the top of a can of full-fat coconut milk
1 cup sugar
2 tablespoons confectioners sugar
¾ teaspoons salt
¼ cup besan/chickpea flour
¼ cup white rice flour
2 tablespoons cornstarch
1 teaspoon lime zest, plus more for topping
