Review: No bake Strawberry lime pie
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This recipe for “No bake Strawberry lime pie” is really delicious. Heikki and Anni of Tofu for Two created it and posted in February. I have been anxiously waiting for summer, when our strawberries ripen to make this lovely looking dessert, and last Saturday was the day finally! This is delicious. What makes it really nice is the limes, don’t use lemons – limes give it a lovely flavor. I used Soyatoo for the “cream sauce” and regular plain soy yogurt.
Unfortunately, it did not set to become solid. I did use extra agar agar, however I think I had more filling than Heikki and Anni. I will work on tweaking this a bit more, maybe a little more agar agar, and fresh strawberries, not frozen. I did use my fresh strawberries, but had added the sugar to them before, which drew out a lot of liquid, therefor it was more liquid than if I had just pureed the fresh strawberries. It’s really worth trying as the mixture of the lime with strawberry is super.
Anni’s directions are great, and the pie is really special. Do give it a try.
http://tofufortwo.net/2008/02/10/no-bake-strawberry-lime-pie/
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on Monday, June 9th, 2008 at 10:30 pm and is filed under Desserts and Sweets.
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Ahh, the pie!! I’ve been waiting for your review of it on here :0) Sounds great!
Hi Folks,
I have an addenda to add to the post. As I said, I was not able to get it to set solid. Yesterday I made a big batch of strawberry jam, and got the idea of using pectin to solidify the pie. It’s really a delicious pie. It reminds me of a strawberry version of key lime pie. We are having a good year for strawberries, so I will try again and let you know but if some of you are anxious in the meantime, perhaps try using the pectin.
Hi Chris,
A belated thank you for the review! We’re finally back from our summer vacation, and get to have a look at all the wonderful things everyone has posted meanwhile. Your pie looks so pretty!
I’m glad you liked the filling, but sad it didn’t set properly! A lot of people have had the same problem, but I’m afraid I don’t know what would help – a little more agar agar powder I suppose. I’ve also had the opposite problem with my agar puddings: a few times the filling got too solid, and that’s unpleasant as well. It’s a delicate balance between the amount of agar powder required and the amount of fruit used, I suppose.
Cooking the berries for a short while sometimes helps with the setting issues, but then again, it’s much nicer to have fresh berries in a pie!
-Anni.