Creamy Lime Pie

I’ve made my version of the Key lime pie several times and it has always been a success: it’s quite easy to make, and the silky soy whip filling is just heavenly. This recipe is just one of many versions – I’ve used soy cream cheese instead of the soy whip and added more yogurt, and I’ve even made this with a mix of soy vanilla sauce and soy yogurt with excellent results. I bet mashed blended silken tofu would work as well, it’s all a matter of what’s available. The same applies to the limes – no Key limes in Helsinki, but regular Persian limes are what I’ve been using.

Agar agar keeps everything together, and I think scant 2 teaspoons is just the right amount – the filling is smooth and creamy, but keeps together nicely when cut. This pie is surely an easy way to impress friends and family! We brought this one to a dinner party, so no inside pics – I feel a little weird about bringing dessert and then taking pictures of my own portion.

No-Bake Graham Cracker Crust:

  • 400 g whole wheat Digestives, finely ground
  • 5 tablespoons brown rice syrup
  • 5 tablespoons melted margarine
  • 2 tablespoons soy milk

The crust is easy to make: everything just needs to be mixed together. The mix should have a consistency that keeps together when pinched with two fingers. After making the crust, Heikki covered the bottom of our 22 cm springform pan with a round piece of baking parchment, and then pressed the crust on the bottom and up the sides of the pan.


  • 4 limes, zest and juice (about 1 dl of juice)
  • 4 dl soy whip cream (or soy cream cheese and more soy yoghurt)
  • 1 and 1/2 dl plain, unsweetened soy yogurt
  • 1 dl plus 2 tablespoons sugar (or to taste!)
  • 2 teaspoons vanilla sugar (or extract)
  • 1/4 teaspoon salt
  • 2 teaspoons agar agar powder

The filling is almost as easy to make as the crust. I started with prepping the limes, and pouring the juice in a small cooking pot. Then I reserved about one teaspoon of the lime zest for garnish, and placed the rest of the lime zest in a mixing bowl along with the soy whip, the soy yogurt, sugar, vanilla sugar, and salt. Then I whipped these together until the mixture started to become a little fluffy.

I heated the lime juice on medium heat until it was at a gentle boil, removed the pot from heat, and sprinkled the agar powder in the pot while Heikki was whisking the juice. He whisked it for a little while, a minute maybe, until the powder had dissolved.

Now, Heikki moved on to whisk the contents of the soy-whip bowl, and I poured the lime-agar mixture in the bowl in a thin stream. When everything was all mixed up, we poured the filling in the crust, leveled the surface, and sprinkled the reserved lime zest over the pie. Then we popped the pie in the fridge and let it set overnight.