Trial and Error

BA (before allergies), I was a BIG fan of dessert.  Give me chocolate anything to round out a meal.  But without wheat or dairy in your diet, dessert is hard to come by.  I have found my favorite new ice creams and know that some cookies can be made allergy friendly.  But what I have really missed is Key Lime Pie.  There is something about the tartness that is just downright mouthwatering.  So I of course was determined to make a dairy free Key Lime Pie… and did!

It took some trial and error.  The crust was pretty easy.  I bought some gluten and dairy free cookies (vanilla or graham cracker) and chopped them finely in the food processor.  I then added a few tablespoons of melted vegan butter, mixed it all together, and put the mixture into a pie pan to bake at 375 degrees for a half hour.  That was the easy part.

I had to try a few different ways to make the filling.  In the first batch, I combined a can of lite coconut milk, lime juice, and egg whites.  I put it in the pie crust and baked it.  The flavor was pretty good, but the consistency was a little sloppy.

In the second batch of filling, I first heated a can of lite coconut milk and a half cup of sugar on the stove and boiled it to evaporate some of the water, whisking frequently.  I then brought it down to a very low temperature and added a half cup of egg beaters egg substitute.  (You don’t want the heat too high or the egg will cook!)  I then added about a cup of lime juice (either fresh or bottled) and kept whisking.  Whisk, whisk, whisk.  After about 10-15 minutes of whisking, I took the filling off of the heat.  In the microwave, I combined one packet of gelatin (the secret ingredient!) and a quarter cup of water.  Microwave for 30 seconds.  Add the gelatin to the filling and whisk a few times to combine.  Now put the filling in the crust and refrigerate overnight.  Ta da!  Great texture and flavor!  Success!  Now I can make my dessert and eat it too!

I wish you could see the gelatin wiggle of the pie in this photo!

In the future, I will probably add a few teaspoons of lime zest to give it some color and zing.  A work in progress…


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