Recipes - Desserts

Lime Chiffon Pie

Look for a soymilk with thick, creamy texture and at least 6.25g of soy protein per 8-ounce serving.

1. Place the soymilk in a heavy, medium saucepan. Whisk in the gelatin. Let sit 5 minutes. Set the pan over medium heat, and cook, stirring occasionally, until the gelatin dissolves and the soymilk is steaming. Remove from the heat, and set aside.
2. Whisk the egg yolks in a small bowl. Whisk in the sugar. Immediately blend in half the warm soymilk. Mix in the rest of the soymilk. Return this mixture to the pot, and return it to medium heat. Cook, stirring vigorously with a wooden spoon, until the mixture coats the spoon, about 5 minutes. When dragging your finger down the back of the spoon leaves a clear track, remove the pot from the heat and quickly pour in the lime juice. Whisk in the tofu.
3. In a medium bowl, beat the egg whites with the salt until they are a soft, whipped mass. Beat in the sugar, 1 tablespoon at a time. When it is completely dissolved and the whites hold their shape in the bowl, mix them into the egg mixture, using a rubber spatula. When they are well, but gently, combined, pour the filling into the pie crust.
4. Chill the pie until the filling is set, about 2 hours. Cover lightly with foil if not serving immediately. Just before serving, sprinkle the lime zest over the top of the pie. This pie will keep up to 3 days, covered, in the refrigerator