Key Lime Pie

Ingredients:

8 inch prepared vegan graham cracker or other pie crust

8 ounces Tofutti Better Than Cream Cheese, slightly softened at room temperature

1/2 cup granulated sugar, divided (or more to taste)

1/2 cup key lime juice

1/4 cup cornstarch

1-11.25 ounce can sweetened condensed coconut milk (or canned coconut cream)

Garnishes: whipped plant-based topping and lime slices/zest

Directions:

Prepare the day before serving.

Preheat oven to 350 degrees. In small cup or bowl, whisk together key lime juice and cornstarch until completely dissolved. Pour into medium saucepan and whisk in sweetened condensed coconut milk until completely incorporated. Turn heat to medium, lowering if necessary, and cook at a simmer, stirring frequently, until very thick, about 5 or so minutes. Remove from heat and cool enough not to melt Tofutti Better Than Cream Cheese when combined. Place pan in a bowl of ice water.

Meanwhile, place crust in its pan on top of baking sheet to catch any spills. In bowl of electric mixer, cream together Tofutti Better Than Cream Cheese and 1/4 cup sugar until fully combined and very fluffy. Pour in cooled custard mixture and beat just until smooth, creamy, and fully incorporated. Transfer into crust, place in oven, and bake 45 minutes. Pie will seem quite “soupy” especially in center.

Remove to a wire rack to cool completely, then cover and refrigerate overnight to firm up. Serve slices topped with whipped topping and a lime slice and/or sprinkling of zest.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.