Vegan MoFo VIII, Day 7: Key Lime Coconut Cream Pie

Key Lime Coconut Cream Pie from Fusion Food in the Vegan Kitchen (page 164)

And, the first full week of MoFo comes to an end.  I think that deserves a piece of pie!  With tropical storms looming all around Baja and Southern California, I figured a Key Lime Coconut Cream Pie from Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist! would fit the bill nicely.

So many times I have been asked, "Which one of your books do like the most?" and like a good mommy, I reply, "That's like asking me to choose which child I love most."  But, I will let you in on a little secret...it's this one.  This was the first time I did a book that did not utilize ANY store bought substitutions, like mayo, or cream cheese.  Everything in this book is made from scratch, and it is really representative of how I love to cook and eat.
Do me a solid, and if you have a copy of this book, would you please head on over to Amazon and leave a review?  It would really make me smile.

Key Lime Coconut Cream Pie
Countries: USA, Thailand
I think the name pretty much says it all with this dreamy dessert! There are two ways to make it: stove top or oven baked. The stove top version is lighter and tangier, while the oven-baked version is richer and creamier. Both are delicious.

2 cups (470 ml) coconut cream, divided
3/4 cup (180 ml) Key lime juice
1 cup (200 g) sugar
1/4 cup (32 g) arrowroot powder
1 tablespoon (15 ml) vanilla extract
1 block (12 ounces, or 340 g) soft silken tofu, for oven-baked method only
1 shortbread pie crust, storebought or homemade
3/4 cup (90 g) shredded coconut, toasted (see tip, page xx)
zest from 2 Key limes

For the stove top method, add 1½ cups (355 ml) of the coconut cream, lime juice, and sugar to a pot and bring to a boil. In a separate bowl, mix together the arrowroot powder and remaining 1/2 cup (120 ml) coconut cream to make a slurry and set aside.

As soon as the mixture begins to boil, remove from the heat. Stir in the arrowroot slurry and stir until it thickens. Add the vanilla and continue to stir. Immediately pour into the pie crust and refrigerate for at least 2 hours, preferably overnight, to cool and set. Top with the toasted coconut and lime zest.


For the oven-baked method, preheat the oven to 350°F (180°C, or gas mark 4).
Add the coconut cream, lime juice, sugar, arrowroot powder, vanilla, and tofu to a blender and purée until smooth. Pour into the crust and place on a baking sheet (to protect your oven). Bake for 1 hour, or until the filling is bubbly.

Remove from the oven and place in the refrigerator to completely cool and set. Top with the toasted coconut and lime zest.

Fusion Tip: 
You can make a crustless version by following the oven-baked method and pouring the filling directly into individual ramekins.

Yield: One 9-inch (23 cm) pie

Key Lime Coconut Cream Pie made crustless in individual ramekins.