I am not really a pie person, but I do like Lime Pie, especially on a warm day. This is a very simple recipe that is quick and easy to prepare, particularly if you have some of the ingredients on hand, like a store bought graham cracker pie crust. Just make sure it's dairy, egg and nut free.
Unlike most traditional pies, the texture of this pie is very light and fluffy, almost like a mousse consistency. I find that lime pie always tastes better the next day. I think the longer it sits in the fridge, the better it sets. The best part though, is that this pie does not need to be baked so you don't have to turn on the oven on those really hot summer days. Enjoy!
Dairy Free, Egg Free, Nut Free Lime Chiffon Pie
Yields single 9-inch pie (Serves 8)
1 graham cracker pie crust, prepared in advance
1 (12 oz) package Lite Silken Tofu, Firm
Juice and zest of two limes
1 (85 gr) package Lime Jell-O powder
1/2 cup boiling water
1/4 cup ice water
1/4 cup granulated sugar
3 cups dairy free whipped topping (I use Nutriwhip sweetened with a bit of sugar)
In a blender, puree tofu with lime juice and zest until smooth. In a small bowl, add the jello powder and boiling water. Stir until completely dissolved, then add ice water and stir to incorporate. Add jello to the tofu mixture, and add the sugar as well. Process in blender until smooth and creamy. Transfer to a large bowl and add only 1 cup of the whipped topping. Stir with a wire whisk until smooth and no lumps are visible.
Pour into prepared pie shell and store in fridge for a minimum of 3 hours. Cover pie with the remainder of the whipped topping right before serving.
Note: If you do not have a store bought pie shell, you can make your own but you must let it cool completely before using it. If the shell is still warm, it will absorb some of the filling and will become soggy.
Nutritional Info (Per Serving)
Calories 297.68, Total Fat 11.89g, Cholesterol 0mg, Sodium 219.8mg, Potassium 65.24mg, Total Carbohydrates 36.56g, Fiber 0.59g, Sugar 28.29g, Protein 4.04g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Unlike most traditional pies, the texture of this pie is very light and fluffy, almost like a mousse consistency. I find that lime pie always tastes better the next day. I think the longer it sits in the fridge, the better it sets. The best part though, is that this pie does not need to be baked so you don't have to turn on the oven on those really hot summer days. Enjoy!
Dairy Free, Egg Free, Nut Free Lime Chiffon Pie
Yields single 9-inch pie (Serves 8)
1 graham cracker pie crust, prepared in advance
1 (12 oz) package Lite Silken Tofu, Firm
Juice and zest of two limes
1 (85 gr) package Lime Jell-O powder
1/2 cup boiling water
1/4 cup ice water
1/4 cup granulated sugar
3 cups dairy free whipped topping (I use Nutriwhip sweetened with a bit of sugar)
In a blender, puree tofu with lime juice and zest until smooth. In a small bowl, add the jello powder and boiling water. Stir until completely dissolved, then add ice water and stir to incorporate. Add jello to the tofu mixture, and add the sugar as well. Process in blender until smooth and creamy. Transfer to a large bowl and add only 1 cup of the whipped topping. Stir with a wire whisk until smooth and no lumps are visible.
Pour into prepared pie shell and store in fridge for a minimum of 3 hours. Cover pie with the remainder of the whipped topping right before serving.
Note: If you do not have a store bought pie shell, you can make your own but you must let it cool completely before using it. If the shell is still warm, it will absorb some of the filling and will become soggy.
Nutritional Info (Per Serving)
Calories 297.68, Total Fat 11.89g, Cholesterol 0mg, Sodium 219.8mg, Potassium 65.24mg, Total Carbohydrates 36.56g, Fiber 0.59g, Sugar 28.29g, Protein 4.04g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
