Here are some ideas I found online. They're both low fat to start with so weren't hard to adapt. Whether or not they work with soy ingredients is another story... but I don't see why they wouldn't!
Slimmed-Down Key Lime Pie
1 ready-to-fill cookie crumb or graham cracker crumb crust (May have dairy--I'm sure you can use Heather's from her Five Minute Pumpkin Pie)
1 tablespoon plain gelatin
1/3 cup fresh lime juice or key lime juice
1 cup boiling water
1/4 cup sugar
13 ounces cold evaporated soy milk (use soy milk powder and add 2-3x as much powder as directed)
1/4 cup cold water
4-serving package instant vanilla pudding
dash of lime zest, optional
light or fat-free whipped topping (dairy-free)
thin lime slices for garnish, optional
In a blender container, combine plain gelatin and fresh lime juice. Wait one minute until softened, then add boiling water. Cover and blend on high speed until all gelatin granules are dissolved. Add sugar, evaporated soy milk, water, pudding mix and lime zest.
Cover and blend smooth. Chill in the refrigerator for about 20 minutes until mixture begins to set. Spoon into prepared pie shell and chill several hours until firm. Top with dollops of whipped topping and garnish with lime slices, if desired.
This second one looks to complicated for me, but I thought I'd share it anyway in case it appeals to you!
KEY LIME PIE
1 large egg white
1 1/4 cups graham cracker crumbs
1 1/2 tablespoons soy margarine, melted
1 1/2 tablespoons canola oil
evaporated soy milk (equal to one can of evap milk--how big is that??)
2/3 cup plain soy yogurt
1/2 cup fresh lime juice
2 teaspoons lime zest, grated
1 1/2 teaspoons gelatin powder
2/3 cup sugar
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
To Make Crust: Preheat oven to 350. Spray a 9 inch pie plate with nonstick cooking spray. In a medium sized bowl, beat egg whilte lightly with a fork until frothy. Add graham cracker crumbs, soy margarine and oil and blend with your fingertips until thoroughly combined. Press the mixture in an even layer on the bottom and sides of the pies plate. Bake for 10 minutes, or until lightly browned. (Do not be concerned if there are small cracks.) Cool on a
To Make Filling: In a medium-sized metal bowl, whisk together milk, yogurt, lime juice and zest. In a small saucepan, sprinkle gelatin over 2 Tbsp cold water. Let soften for 1 minute. Heat over low heat, stirring, until the
gelatin is dissolved. Whisk into the lime mixture. Set the bowl over a larger bowl of ice water, stirring occasionally, until it begins to thicken, 15-20 minutes. Turn into the pie shell and chill in the refrigerator
while you prepare the meringue.
To Make Meringue: Preheat the broiler. In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, stirring occasionally. Cook over medium-high heat, without stirring, until syrup registers 240 degrees F and is at the soft-ball stage (when a bit of syrup dropped into ice water forms a pliable ball) about 5 minutes. Remove syrup from heat. Set aside.
In a large mixing bowl, beat egg whites with an electric mixer on medium speed until froth. Add cream of tartar and beat on hight speed just until soft peaks form. Return the syrup to the heat until it boils. Gradually pour hot syruup into egg whites but not sirectly onto the beaters, beating constantly. Continue beating until egg whites are cool and very stiff, about 5 minutes. Blend in vanilla.
Remove the pie from the refrigerator and spread the meringue over the top, sealing to the edge of the crust and swirling roughly on top. Place the pie under the broiler for 1-2 minutes, or until lightly browned. Let cool to room temperature, the refrigerate until the filling has set - for 5-8 hours. Garnish with fresh lime slices just before serving.
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