Key Lime Pie

• Pie crust:
• 1 c flour
• 1/4 tsp salt
• 1/8 c cold water
• 1/3 c solid vegetable shortening *
• *I use Earth Balance Buttery spread. Whatever you use, make sure it has no trans fats (hydrogenated oils), and that it is suitable for baking. Some contain heat sensitive oils that should not be cooked. This will be noted on the container.
• Filling:
• 2/3 c water
• 1 12.3 oz. box firm silken tofu
• 1 cup sugar
• 7 TBS cornstarch
• 1 TBS canola oil
• 1/4 tsp salt
• 1/2 c lime juice

1. Pie crust:
2. Preheat oven to 450 degrees.
3. Stir the flour and salt together. Take out 1/6 c of the mixture and stir it with the cold water to make a paste. Set this aside. With a fork, cut the shortening into the remaining flour mixture until the texture becomes "pebbly". Add the paste to the flour-shortening mixture and mix just until it can be shaped into a ball. Roll it out and place in 9 " pie pan. Prick bottom and sides with fork. Press down layer of aluminum foil onto crust and bake for 7 minutes. Remove foil and bake 6-7 more minutes until edges are light brown. Let cool completely before filling.
4. Filling:
5. Place water, tofu, sugar, cornstarch, oil and salt in a food processor and blend until smooth. Pour this mixture into a saucepan and bring to a boil over medium-high heat, stirring continuously with a wire whisk. After mixture comes to a boil, reduce heat to low and continue stirring for 2 more minutes. Remove from heat and stir in the lime juice thoroughly. Pour into pie crust. Place sheet of wax paper over pie, gently pressing it onto the filling. Refrigerate for at least 8 hours to allow filling to set.

pie crust, flour, salt, cold water, vegetable shortening, fats, filling, water, sugar, cornstarch, canola oil, salt, lime juice

Taken from www.epicurious.com/recipes/member/views/key-lime-pie-1202625 (may not work)