This fresh, sour dessert-based pie is made with real fruit juice, tofu, and lime rind in a pastry shell and keeps a divine aroma with the vanilla content. Cottage cheese occasionally replaces the cream cheese and works for this, too.
1 (12.3 ounces) package tofu
8 ounces cream cheese
½ cup key lime juice
2 teaspoons freshly grated lime rind
1 teaspoon white sugar
1 teaspoon vanilla extract
2 (4 ounces) packages vanilla pudding mix
1 tablespoon liquid sweetener, to taste
1 x 9 inch baked pastry shell or (1 9-inch graham cracker crust)
Drain any excess water from the tofu.
Blend tofu, vanilla extract, and lime juice in a processor or blender until creamy and smooth.
Add the rest of the ingredients except crust and blend again until smooth.
At this point, transfer the mixture to a bowl and beat on high speed with an electric mixer.
Pour the mixture into the crust and chill 2-3 hours or until firm.
This sets up very firm. It also makes a great pudding or little tartlet filling for fancy desserts. Serve cold and plain or with other desserts.
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