No-Bake Strawberry Lime Pie

We whipped up this pie 20 minutes before a friend came over, and it had almost firmed up after spending 2 hours in the fridge, when we were ready to have dessert. The photo is from the next day, and I do recommend refrigerating this pie overnight to let the filling firm up completely – it will make a much more aesthetically pleasing eating experience. But the taste was amazing even with the runny consistency: sweet strawberries counterbalance the acidity of lime juice, and lime zest must be one of the most fragrant seasonings in the world.


The crust wasn’t actually as thick as it seems in the photo – that’s a really tiny slice of pie, since there wasn’t much left the next day…


  • 20 Digestive graham crackers (about 300 g)
  • 5 tablespoons margarine, liquid or melted
  • 2 tablespoons dark syrup


  • 3 dl frozen strawberries
  • 1 and 1/2 dl granulated sugar
  • 2 dl vegan whippable vanilla sauce (or vegan whip cream)
  • 1 dl plain unsweetened soy yogurt
  • 1 teaspoon vanilla sugar
  • zest and juice of 2 limes (1/2 dl juice)
  • 1 (and 1/2) teaspoon agar agar powder

Heikki made the crust while I was preparing the filling. He ground the digestives, and then mixed the crumbs with margarine and syrup until thoroughly combined. Then he covered the bottom of our spring form pan with a piece of parchment paper, and pressed the crust evenly in the bottom and up the sides of the pan with his fingers.

I didn’t have time to defreeze the strawberries, so I placed them in a bowl with the vanilla sauce, soy yogurt, lime zest, and sugar, and mixed the whole thing with an immersion blender until it was smooth and pink. Now, I filled our kitchen sink with hot water, and placed the bowl in the sink. This warmed up the mixture, so that the agar that I added later wouldn’t get shocked by the coldness.
Now, I heated the lime juice over medium heat in a small sauce pan until it was barely boiling, and sprinkled the agar powder in the pan while whisking vigorously. I kept on whisking until the agar had dissolved, for about a minute or two, and then removed the pan from heat. Then I spatulated the agar lime mixture in the strawberry bowl, and whisked the filling briskly for a minute or so. I poured the filling in the pie crust, levelled the surface of the pie, and refrigerated it until we were too impatient to wait any longer.

By the next day, what was left of the pie had firmed up the way it should. I still think it could have been a little firmer, so using a little extra agar would be a good idea in this recipe. I used 1 teaspoon, but I think that adding 1/2 teaspoon more would be just the perfect amount.