"You put the lime in the coconut..."WOW! It's delicious! And so simple too.
Ingredients
4 eggs
1 can Coco Lopez cream of coconut (found with the drink mixers)
3/4 cup fresh squeezed key lime juice (plus more to taste), strained
graham cracker crust (non-dairy)
Directions
Preheat oven to 350 degrees F
Mix all of the ingredients together.
Pour into the crust and bake for 15-20 minutes, or until a knife comes out clean. The pie will set up as it cools.
Let the pie cool completely before serving.
Notes Key limes are less bitter than regular limes, so choose wisely. Be sure to strain the lime juice to remove any seeds, stems, or pulp. I used 1 cup of lime juice, because I wanted to feel the pucker to counter the sweetness.
To make a graham cracker crust from scratch, crush approximately 2 cups of non-dairy graham crackers. Add a couple tablespoons non-dairy margarine. Press into a pie pan and bake for 5 minutes before filling.
I think Harry Nilsson would approve!
ok - this has got to be the best key lime pie I have ever had. Now if I could just discover the secret to a salty pretzel pie crust - then it would be perfect!
ReplyDeleteI am making this right now. Can't wait to try it. I have already cooked it like 20 minutes and it is still runny. I hope it cooks up soon.
ReplyDeleteBaking times vary based your oven. The pie will still be jiggly when you pull it out of the oven, but the knife tester will come out clean. Then it "sets up" as it cools. I hope that you like the pie!
ReplyDeleteIt came out fantastic. I posted this on my allergy yahoo group. how easy is this pie! I cooked it like 30 minutes as I could not get the knife to come out clean. I want to try your pumpkin pie this thanksgiving as the tofu one last year was not very good.
ReplyDeleteMost Key Lime Pie recipes call for just the egg yolks. You used the whole eggs? Of course, you also used more lime juice 3/4 vs 1/2 cup). I was wondering if I could sub Coco Lopez for Sweetened Condensed Milk. Will have to try it! Thanks.
ReplyDelete