Tuesday, 3 December 2013

Key Lime Pie

Hubby asked why couldn't he have a pie instead of a cake for his birthday...can't argue with that logic! This isn't strictly "Key Lime Pie" because I haven't got any key limes in Utah but I just used regular limes. Recipe from The Post Punk Kitchen.


Key Lime Pie
Makes one 9 or 10 inch pie

Ingredients

1 tablespoon finely grated lime zest
2/3 cups fresh key lime juice
1 1/2 cups unsweetened almond milk, at room temperature
2 tablespoons agar flakes or two teaspoons agar powder
16 oz can coconut milk at room temperature
2 tablespoons tapioca flour (or try it with corn starch or arrowroot)
1/2 cup sugar
1 teaspoon vanilla
1x 9 inch prepared pie crust


Method

If using agar flakes, soak the agar in almond milk for about 15 minutes. If you are using agar powder skip this step.
Preheat oven to 400F and prepare your pie crust.
Bake your pie crust for 15-20 minutes, then remove from oven to cool.


In the meantime, mix together coconut milk, tapioca, sugar and vanilla.
It’s really important that your coconut milk is at room temperature so that it doesn't affect the agar when you add it to the pot.
After soaking agar, turn up the heat and bring to a boil. Keep a close eye so that it doesn't boil over.
Immediately reduce heat and let simmer for about 15 minutes, until agar is dissolved.
If using powdered it will only take about 5 minutes to dissolve.
Once dissolved (you can check by dipping in a tablespoon and seeing if there are any agar flakes left), very slowly whisk in the coconut mixture and then the lime juice and zest.
Adding it too fast will make the agar gel up, which you don’t want it to do just yet.
Once added, whisk often for about 10 minutes, until mixture has thickened.
If it isn’t thickening, turn the heat up just a bit, but you don’t want it to boil.
Pour into pie shell and let cool on the counter for about half an hour.
Refrigerate for at least 3 hours, until fully set. Garnish with lime slices.
Serve with some vegan whipped cream (recipe below).


Recipe for whipped cream from Bunny Foot.

Coconut Whipped Cream Topping

Ingredients

400g can of coconut cream, chilled overnight.
Powdered sugar
vanilla extract
Agar Agar if needed


Method

Place coconut cream in a cold metal bowl and whip until light and fluffy.
Add powdered sugar and vanilla extract to taste. Although pretty light and fluffy it wasn't quite perfect, so in the future i might try adding a bit of oil or a stabilizer to the mix.

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