When I left Chicago for San Diego nearly two weeks ago it was 50 degrees and rainy. Since I returned home a couple days ago we’ve been under a heat warning as indexes approach 105 degrees. Just as Chicago winters can get very cold, summers here can also get very hot. Don’t get me wrong, I love the heat. But I prefer to leave my oven off on these hot days as my kitchen is already warm and the air conditioning is working in overdrive. The next best thing? A no-cook desert (not counting prebaking a pie crust).
The perfect no-cook treat is a cold and refreshing Dairy and Egg Free Key Lime Pie. This particular dessert happens to be one of my daughter’s favorites. It’s so deliciously light that you almost feel it is good for you. It IS good for you, especially on very hot days like today.
It is very important to prebake and cool the graham cracker crust completely. If you don’t the Key Lime mixture will make the crust soggy. Also, plan to make this dessert a day ahead of time, which is perfect for parties and get-togethers. The longer the mixture sets in the refrigerator, the better. Finally, I love to serve my pie with thinly sliced fresh limes for garnish. A little extra squeeze of fresh lime juice wouldn’t hurt either.
Enjoy and stay cool!
Easy Graham Cracker Crust
I use Honey Maid® Original Crackers.
Yield: 1 9 inch pie crust
11/2 cups graham-cracker crumbs
1/4 cup granulated sugar
5 tablespoons dairy-free margarine, melted
1/8 teaspoon salt
Preheat oven to 350ºF. Combine all ingredients together in medium bowl, and press into a 9-inch glass pie plate. Bake about 10 minutes, or until crust is set and lightly browned.
Key Lime Pie
The Key Lime Pie is one of those desserts our food-allergic children will never be able to order in a restaurant. This pie is as good as the real deal, if not better.
Yield: 6 servings
1 recipe Graham Cracker Crust cooled completely
1 package silken tofu
1 (8-ounce) package Tofutti® Dairy-Free Cream Cheese
1/2 cup plus 3 tablespoons fresh lime juice, divided
1/4 cup granulated sugar
2 teaspoons lime zest
1/8 teaspoon salt
1 package unflavored gelatin
Prepare Graham Cracker Crust recipe as directed.
In a blender, combine tofu, cream cheese, 1/2 cup lime juice, sugar, lime zest, and salt until thoroughly puréed. In a small bowl, combine gelatin and 3 tablespoons lime juice, and microwave 20 seconds, until gelatin is dissolved. Add gelatin mixture to blender, and mix thoroughly. Pour into prepared Graham Cracker Crust, and chill 4 to 6 hours.
Note: It is very important to cool the prebaked pie crust completely before filling. Otherwise, your graham cracker crust could get soggy while it sets up in the fridge.
Between the carrot cake and this you now have my two favorite deserts covered! Can’t wait to try this one!! Have you tried it with actual key limes versus limes? The key limes can be a pain to squeeze since they are so small.
I haven’t for the very reason you point out Debra! Tooooo painful to squeeze little limes! Enjoy!
Delightful! Will have to try it.
This sounds soooooo good! Can’t wait to try it! Thanks, Kelly!
OMG! I just found your site! Thanks from me and my deathly allergic (dairy) son.