Key Lime Cream Pie topped with lime-agave macerated strawberries in a granola crust.
Nothing says refreshing summer dessert like zesty lemons and limes with any berry. This is a tofu based cream pie. It was simple and only needed an hour to set in the fridge.
1.5 packs of firm tofu drained
4 scoops vanilla soy protein powder (my secret weapon in all my tofu puddings and moose)
1/2 cup key lime juice
1/4 cup almond milk (more or less depending on the moisture of your tofu)
1 teaspoon vanilla
1/3 cup granulated raw sugar (more or less sugar depending on how sweet you protein is)
1 lime for zest
1 granola crust
Place tofu. protein powder, lime juice, milk, vanilla and sugar in the food processer. Place on high, blend for several minute until thick and smooth. Should be the consistency of pudding. If it seems to thin, you can always add a little more protein powder.
Pour mixture into the granola crust. Even it out. zest 1/2 of a lime on top. Refrigerate uncovered for a hour or more to set.
1 pint fresh organic strawberries, quartered
Remainder of lime for zest
1/2 cup agave nectar
1/4 cup lime juice
In a small pot, warm the agave nectar to a simmer. Wisk in the lime juice. Bring back to a simmer for about 3 minutes. Turn off. Pour in a bowl to cool in the refrigerator about 20 minutes. Once the liquid is cool, add all of the berries. Zest the rest of the lime into the bowl. Cover and let soak until the ready to serve.
Once the pie is done and ready to serve, slice it and gently top it with a generous amount of strawberries and syrup.
This was a crowd pleaser. Light, decadent, refreshing, and a healthier dessert than most.