Luscious Lime Pie
This recipe was an Iowa State Fair Soyfoods category winner. It has the right amount of “pucker” power via the lime juice. It is a great summer dessert.
Crust Ingredients 24 graham cracker squares (12 full crackers)
3/4 cup soynuts
1/3 cup butter, melted
Filling1 (12.3-ounce) package extra-firm silken tofu
1/3 cup soy sour cream
1 tablespoon vegetable oil
1 teaspoon lemon extract
3/4 cup sugar
1 cup water
3/4 cup sugar
1/2 cup cornstarch
3 tablespoons butter
1/3 cup fresh lemon juice (about 1 large lemon)
2 tablespoons fresh lime juice
3 drops green food coloring
Topping Ingredients 1 cup whipping cream
2 tablespoons sugar
Instructions In a food processor or blender, process graham crackers and soynuts to large crumbs. Pulse in melted butter. Press into 9-inch pie plate.Wash and dry food processor or blender; add tofu, soy sour cream, oil, lemon extract, 3/4 cup sugar and blend until smooth.In a medium saucepan, whisk together water, 3/4 cup sugar and the cornstarch. Heat over medium-low heat, whisking frequently, until just thickened.Stir in 3 tablespoons butter until melted. Remove from heat; stir in lemon juice, lime juice and food coloring.
Stir tofu mixture into cornstarch mixture until well blended. Taste and add more sugar or lemon juice if needed. Pour filling into crust. Chill 4 hours or until filling is set.Just before serving, combine cream and 2 tablespoons sugar in mixing bowl. Beat with electric mixer until cream is slightly stiff.
Spread over pie.
Notes Serves 8 to 12.
Per serving (based on 12 servings): 387 Calories; 7 g Protein; 47 g Carbohydrates; 1.5 g Fiber; 19 g Fat; 10 g Saturated Fat; 49 mg Cholesterol; 195 mg Sodium