Lime pie

Although I argue that we should use local products, when we start to feel warm wheather I always have the desire of more exotic flavors… and from time to time, I make an exception and buy something that does not grow in Portugal! This time, it was the limes I used to make this pie! I share the recipe with you to sweeten your mouth on a warm afternoon! 😉

Print Recipe

Lime pie

Prep Time

1 h

Cook Time

5 min

Servings

doses

Ingredients

Crost

• 120 g almond
• 100 g dates w/ no seed
• 100 g biscuits I used vegan ones from speltand sugarfree
• 50 g coconut oil
• 1 tea spoon vanilla strat
• 1 tbsp water

Filling

• 400 g tofu silken
• 300 ml almond drink
• 170 g rice syrup
• 1 tbsp arrow root flour
• 1 flat tbsp agar-agar in powder
• zest and juice of 2 limes

Prep Time 1 h Cook Time 5 min Servings doses Ingredients Crost 120 g almond 100 g dates w/ no seed 100 g biscuits I used vegan ones from speltand sugarfree 50 g coconut oil 1 tea spoon vanilla strat 1 tbsp water Filling 400 g tofu silken 300 ml almond drink 170 g rice syrup 1 tbsp arrow root flour 1 flat tbsp agar-agar in powder zest and juice of 2 limes

Instructions

Crust

1. In a food processor, grind the almonds and set aside.
2. Mince the biscuits and mix with the almonds.
3. Put the dates, the water and the vanilla strat in a food procesor and shred until you have a paste.
4. Then add the date's paste and coconut oil (which should be liquid) to the cookie and almond mixture. Wrap until homogeneous and form a ball.
5. Line a pie dish (it is important that the bottom is removable) with the dough, pressing well until it covers all its surface.
6. Put in the fridge.

Filling

1. Add agar-agar and the arrowroot flour to the cold vegetable drink and stir until both are fully dissolved.
2. Blend the silken tofu and then add it to the vegetable drink.
3. Wrap well and bring to boil stirring constantly. Let it boil for about 2 minutes and turn it off.
4. Last but not least, add the rice jelly and the juice and zest of the limes. Stir until fully wrapped.
5. Pour in the pie and return to the refrigerator.
6. Serve it cold and with lime zest on the top.