Coconut Key Lime Pie

Coconut Key Lime Pie

Key Lime pie is one of my husband's favorite deserts, (that and Coconut Cream Pie) and key limes were on sale this week , soooo I decided to attempt an egg and dairy free Coconut & Key Lime pie from The Allergy Free Kid website . The pie a little sweeter than traditional Key Lime pie, since I'm not able to use either whipped cream or a meringue topping to counteract the tartness.

Crust:16 graham crackers (equal to 1 3/4C after crushed)

2 Tbs turbinado sugar (use brown sugar if not available)

1/2 C dairy free margarine, melted

Filling:2 13.5oz cans coconut milk

3/4 C sugar

1/2 C key lime juice

1/4 C Ener-G Egg Replacer

Preheat oven to 350°F. Crush graham crackers in a food processor, then add sugar and margarine. Give the food processor another spin, then press the mixture into a 9" pie pan with the bottom of a round glass or measuring cup. Press up along the sides with the side of the glass, using your fingers to even it out and keep it from going over the side of the pie pan. Once the crust mixture is evenly distributed, bake the crust for 8 minutes.
Set the crust aside, then pour both cans of coconut milk and the sugar into a small or medium heavy bottomed pot. Bring to a low boil, stirring continuously. Reduce to a simmer, then continue to stir as the coconut reduces for thirty minutes. (Yes, that's a long time to hover over a pot but it did tend to clump up a bit when I stopped stirring.)
Remove the pot from the heat, then stir in the key lime juice.(I did not have the proper tool to "juice" the little green limes and it took a looonnng time to squeeze enough juice for 1/2 cup -.."next time "YOU" have to help me", -I told JJ later) Remove roughly half a cup of the mixture from the pot. That Pyrex measuring cup you just used to pour in the lime juice is about perfect for the job, just have a saucer or small plate ready to catch the drips. With a small whisk, stir the egg replacer into the half Cup of coconut mixture until smooth, then pour it back into your pot, and continue to stir together until completely incorporated and nice and smooth. Return pot to the heat, and stir continuously while it cooks for another five minutes. You may need to use the whisk again to prevent clumps.
Pour the coconut mixture into the crust, then allow to cool until room temperature before covering and refrigerating overnight. If you need the pie ready sooner rather than later, just place it in the freezer, as it is also wonderful frozen, just allow a little time to warm up before slicing. We tend to like it frozen the best -perhaps it has more flavour as it warms but I can't wait that long.

It is "Delicious", not quite as good as Key Lime Pie from "down south" , but a good alternative for me

I love the Muppets and this song has always been so much fun....
Kermit the Frog - Lime in the Coconut