I’ve been slobbering over this lime pie at PPK Blog ever since it was posted. I bought the limes. They sat in the fridge. They spoiled. I bought the limes again. This time I actually got around to making the elusive pie and I’m chuffed that I did. If you’re not familiar with PPK Blog (the blog at Post Punk Kitchen), by the by, get you’re food-loving butt over there. It’s run by the brilliant minds behind Veganomicon, Vegan With a Vengeance, and Vegan Cupcakes Take Over The World. There are oodles of recipes to be found and it’s a great resource.

I found out from vegansaurus! that today is National Pie Day - how apropos!

Like Isa, I used a store bought crust . I had the cookie crust type on hand and it wasn’t bad. Next time I make this pie I’ll be making my own cookie crust and I’ll be making it über thick. This pie is very tangy and a nice thick cookie crust would go very nicely indeed. Also, a creamy topping would likely be brilliant. I didn’t have time this time around but I suspect a pillowy sweet topping of some sort would complement the tanginess quite nicely.

I like this pie – it’s definitely limey, very tangy, and has the consistency of a pana cotta – nice and creamy. And no tofu, which I wasn’t expecting. Instead, the pie is largely made up of coconut milk. Agar takes care of the setting. Have I mentioned how much I appreciate Agar? I lurve it.

If you’re a lime person I think you’ll like it. You can find the recipe here. Hey, it’s National Pie Day – enjoy a slice or two.