Key Lime Pie (Vegan + GF)


On first glance of the ingredient list, you might stop in your tracks at the request for 1 cup of fresh key lime juice. That can be a tall order and result in temporary carpal tunnel from squeezing forty tiny key limes. If you can get those hands on some key limes, go for it. They are so cute and do have a very special flavor. With that said, regular limes work beautifully as well with no shame. 

GFF Magazine  Spring 2016 Issue                   Photography: Chelsea Macnamara                Prop Styling: Astrid Chaksta 

GFF Magazine  Spring 2016 Issue                   Photography: Chelsea Macnamara                Prop Styling: Astrid Chaksta 


1 (7.5 ounce) package gluten free graham crackers

9 tablespoons sugar

8 tablespoons coconut oil, melted

kosher salt

1 cup key lime juice (about 2 lbs. key limes)

3 tablespoons cornstarch

2 tablespoons key lime zest

1  (12.3 ounce) block extra firm silken tofu, drained

1/4 teaspoon gluten free vanilla extract


Preheat the oven to 350. 

In a food processor, combine the graham crackers, 1 tablespoon of the sugar, and 1/4 teaspoon of kosher salt. Process until the crackers have a fine crumb resembling coarse sand. Drizzle in 5 tablespoons of the oil and process until just combined. 

Tip the crumbs into a 9 inch pie pan, then spread and firmly press the crumbs onto the bottom and sides of the pan to form a moist crust. Bake until the crust has browned slightly and is slightly crisp. about 15 minutes. Let cool completely. 

Combine lime juice, the remaining 1/2 cup sugar, and cornstarch in a small saucepan and cook over medium heat, whisking constantly until the mixture becomes a thick gel, about 4 minutes. Whisk in the remaining 3 tablespoons coconut oil. 

In a food processor or blender, process the lime juice mixture, lime zest, tofu, vanilla, and a pinch of salt until smooth. Slowly pour the filling into the cooled crust. Chill in the refrigerator until firm, several hours or ideally overnight.