Recipe from Back to Baking by Anna Olson (Whitecap Books Ltd., 2011)
Makes one 9-inch (23 cm) pie | Serves 8
This pie replicates a key lime pie with its tart but creamy filling. The crust tastes exactly like a graham cracker crust because it uses the key ingredients in graham crackers: whole wheat flour, honey, and a touch of cinnamon, but of course without the dairy or eggs.
- 1 1/2 cups (375 mL) whole wheat flour
- 1/4 cup (60 mL) vegetable oil
- 3 Tbsp (45 mL) packed dark brown sugar
- 3 Tbsp (45 mL) honey
- Pinch ground cinnamon
- Pinch salt
- 12 oz (360 g) silken or soft tofu
- 1 cup (250 mL) sugar
- 1 Tbsp (15 mL) finely grated key lime or lime zest
- 1/2 cup (125 mL) key lime or lime juice
- 2 tsp (10 mL) vanilla extract
- 1 cup (250 mL) fresh raspberries
Preheat the oven to 350°f (175°c) and lightly grease a 9-inch (23 cm) pie plate.
Stir the flour, oil, sugar, honey, cinnamon, and salt together until it is a rough, crumbly texture. Press into the prepared pan (it will be very crumbly) and bake for 15 minutes, then cool while preparing the filling.
For the filling, purée the tofu with the sugar, lime zest, lime juice, and vanilla until smooth, and pour into the cooling crust (it's all right if the crust is still a little warm). Bake for about 25 minutes, until there are a few bubbles visible just around the edge of the pie and the filling still has a little jiggle to it. Cool the pie to room temperature, then chill until set, at least 3 hours.
To serve, garnish the edge of the pie with fresh raspberries. The pie will keep in the fridge for up to 2 days.