Sunday, January 20, 2013

Lime Meringue Pie Recipe (LF)

Lime Meringue Pie is a tangy take on my most commonly baked dessert, lemon meringue pie. This time it's not just lactose-free....with the help of  Isa Chandra Moskowitz & Terry Hope Romero's "Vegan Pie in the Sky" pg 100 it's vegan too. Even the whipping on the top is vegan! This is essentially Isa and Terry's recipe with a few tweaks to suit my fancy.

Lime Meringue Pie with Vegan Whipping!


For Crust:
1 3/4 cup vegan biscuit crumbs
3 tbsp sugar
4 tbsp melted margarine
1 tbsy almond milk

For Filling:
1 1/2 cups almond milk
2 tbsy tapioca flour
1 1/2 tsp agar powder
1 can coconut milk
1/2 cup sugar
2/3 cup lime juice
1 tbsp grated lime zest
1 tsp vanilla extract

For Garnish:
Vegan Whipping (click here for recipe)


For Crust:
Preheat oven to 180 degrees celcius.
Combine biscuit crumbs and sugar in a bowl. Drizzle in melted margarine.
Use a spoon to mix around then add almond milk and stir to form a crumbly dough.
Press into a 22cm pie plate.
Bake for 8-10 minutes until firm.
Cool before adding filling

For Filling:
Mix together almond milk, tapioca flour and agar powder in a saucepan. Boil and stir constantly for about 5 minutes until slightly thickened.
Very slowly whisk in coconut milk.
Add sugar, lime juice and zest.
Whisk often for about 10 minutes then turn off heat and add vanilla extract.
Pour into pie shell.
Allow to cool for about half an hour then refrigerate for at least 3 hours until set.

Garnish with Vegan Whipping.


Just desserts here

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