Happy Pi Day! Here's my contribution to this wonderful event organized by Alanna at Kitchen Parade. Key lime pie is one of my husband's favorite deserts and key lime is The Kid's favorite flavor of soy yogurt, so I decided to attempt an egg and dairy free key lime pie. This was taking on a bit of a challenge, because the three ingredients in the filling of a key lime pie are egg yolks, condensed sweetened milk, and key lime juice. Most vegan recipes adapting custards use silky tofu, but I wanted to go back to the pie's Caribbean roots, so instead I sweetened and reduced coconut milk and used Ener-G Egg Replacer to thicken it. The result was amazingly rich and creamy. I did make the pie a little sweeter than traditional key lime pie, since I'm not able to use either whipped cream or a meringue topping to counteract the tartness.
16 graham crackers (equal to 1 3/4C after crushed)
2 Tbs turbinado sugar (use brown sugar if not available)
1/2 C dairy free margarine, melted Filling:
2 13.5oz cans coconut milk
3/4 C sugar
1/2 C key lime juice
1/4 C Ener-G Egg Replacer
Preheat oven to 350°F. Crush graham crackers in a food processor, then add sugar and margarine. Give the food processor another spin, then press the mixture into a 9" pie pan with the bottom of a round glass or measuring cup. Press up along the sides with the side of the glass, using your fingers to even it out and keep it from going over the side of the pie pan. Once the crust mixture is evenly distributed, bake the crust for 8 minutes.
Set the crust aside, then pour both cans of coconut milk and the sugar into a small or medium heavy bottomed pot. Bring to a low boil, stirring continuously. Reduce to a simmer, then continue to stir as the coconut reduces for thirty minutes. (Yes, that's a long time to hover over a pot. You may be able to walk away, but I'm not nervy enough to leave an experiment to its own devices! Plus it did tend to clump up a bit when I stopped stirring.)
Remove the pot from the heat, then stir in the key lime juice. (The first time I made this, I also added lime zest, but it gave the pie an unfortunate cream of broccoli appearance.) Remove roughly half a cup of the mixture from the pot. That Pyrex measuring cup you just used to pour in the lime juice is about perfect for the job, just have a saucer or small plate ready to catch the drips. With a small whisk, stir the egg replacer into the half Cup of coconut mixture until smooth, then pour it back into your pot, and continue to stir together until completely incorporated and nice and smooth. Return pot to the heat, and stir continuously while it cooks for another five minutes. You may need to use the whisk again to prevent clumps.
Pour the coconut mixture into the crust, then allow to cool until room temperature before covering and refrigerating overnight. The first time I made this, it was ready to eat after a two hour chill, the second, it required an overnight stay in the fridge. If you need the pie ready sooner rather than later, just place it in the freezer, as it is also wonderful frozen, just allow a little time to warm up before slicing.
Update: Lisa at My Own Sweet Thyme had a playlist for her Lemon Meringue Pie, and I wasn't able to resist any longer:
Much, much later update: I'm sending this recipe to Madhuram's Eggless Cooking for her powdered egg replacer recipe round up. (Say that three times fast!) Madhuram included a request for tried and true recipes, not just new posts, so I am submitting my lovely key lime pie, since it is without question the most impressive dish I've coaxed out of a box of Ener-G powder.