Instructions: 8 SERVINGS DAIRY-FREE

Smaller and more tart than the familiar Persian limes, Key limes were once grown exclusively in the Florida Keys but now flourish in the Bahamas, the Caribbean and Mexico. They give this dessert its characteristic flavor, but if you cant find them, you can substitute regular limes.

Use a sweetener of your choice:
Rice syrup creates a filling with an authentic pale yellow color, but maple syrup tastes the best.

Prepare crust: Preheat oven to 350 F. Lightly oil 10-inch pie pan and set aside.

In food processor, combine graham crackers and coconut and process to fine crumbs. Blend in oil using on/off pulses, then blend in syrup. (The mixture should hold together when squeezed between your fingers; add more sweetener if necessary.) Press mixture into bottom and up sides of prepared pan. Bake until golden, 10 to 12 minutes. Transfer to wire rack to cool. If crust buckles, gently press it back down after it cools.

Meanwhile, dice 1 mango and process in food processor until pureed. Set aside.

In small saucepan, combine soy milk, agar-agar and salt, stirring to submerge agar-agar. Bring mixture to a boil over medium heat, stirring occasionally to prevent scorching. Reduce heat to low and simmer until agar-agar dissolves, about 5 minutes.

In cup, dissolve arrowroot in water to cover. Add to milk mixture and whisk over low heat until slightly thickened and smooth. Remove from heat and whisk in lime juice, A cup syrup and mango puree. Spoon filling into prepared crust.

Lay a piece of plastic wrap directly on surface and refrigerate until set, 45 to 60 minutes.

To serve, thinly slice remaining mango. Arrange mango slices on top of pie, spoke-fashion, slightly overlapping. Thinly slice 1 kiwifruit and arrange into flower petals in center of pie. Chop remaining kiwifruit, then scatter over mango.

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