Crustless, Dairy-free, Egg-free Key Lime Pie ala Dad and Me

I was in Florida last week visiting my family, and one of Dad's friends had given him a bag of key limes. I love key limes. I'll even eat them straight! But Dad and I decided to challenge ourselves and figure out how to make a key lime pie that I would not be allergic to, and he would not be either. Dad and I both have food allergies.

When making the first pie, Dad attempted to modify a recipe he has for homemade oatmeal and fruit bars into an oatmeal-based crust. It didn't taste bad, but it didn't add anything to the pie. We ended up eating slices of pie and skipping the crust bit. So, I suggested that we make life easier and make crustless pie.

Here is our key lime pie recipe:

3/4 cups key lime juice
2 1/2 cups soy milk
1 cup sugar
5 TBSP cornstarch
2 tsp lime zest

Whisk all the ingredients together in a saucepan, then turn on medium heat and slowly bring to a boil, stirring constantly until thick and creamy. Allow to cool slightly and then either pour into a pie plate or individual ramekins. Refrigerate until firm.