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Key Lime Pie

8 cups granola (rolled oats and nuts)
1/4 cup corn oil
1/4 cup maple syrup
1/4 cup apple juice

2 cups soymilk
2 cups apple juice (divided into 1 3/4 cup and 1/4 cup)
3/4 cup rice syrup
3/4 cup maple syrup
3/4 cup lime juice (grate in rind as you squeeze)
3/4 tablespoon agar-agar (powder)
1/2 teaspoon sea salt
1 tablespoon vanilla extract
6 tablespoons arrowroot

2 pounds tofu (not silken -- use soft to firm)
1 cup maple syrup
1/8 cup soymilk
1/4 teaspoon sea salt
1 tablespoon vanilla extract
Lime, cut into half-circle slices, for decoration

Preheat oven to 325. Oil two 9-inch pie pans. Place 8 cups granola and all of the wet crust ingredients in a food processor. Mix 5 to 10 seconds, until about halfway cut. Place mixture in pie pans, evenly divided. Spread over bottoms and sides, pressing firmly. Bake 7 minutes. Do not overbake. Remove crusts from oven and place on wire racks to cool.

For filling: Place all filling ingredients except for 1/4 cup of the apple juice and the arrowroot in a saucepan and bring to a boil. Mix arrowroot with 1/4 cup apple juice and add to boiling mixture. Simmer for about 2 minutes, stirring occasionally. Set aside and wait 15 minutes to cool. Pour filling into pie shells.

For topping: Place all topping ingredients in food processor and mix until smooth. Use a rubber spatula to help blend, if necessary. Place tofu cream on top of filling. Use a metal spatula to spread flat. Decorate with lime slices on top of tofu cream. Store in refrigerator. Serve cold. Makes two 9-inch pies

(Note: If tofu cream is too loose, next time press tofu to squeeze out excess water before blending. Pie sets best after several hours or overnight.)

"All Natural Desserts" by Satoru Sato

Thursday, July 27, 2000

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