Vegan Key Lime Pie

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Don’t judge me but I ate this for breakfast because it was so good. This tastes like a key lime pie and cheesecake meshed together.

PUBLIX: 2 Containers of Tofutti Better Than Cream Cheese, 1 Teaspoon Vanilla Extract,

WHOLE FOODS: 2 Tablespoons of Bob’s Red Mill All Natural Cornstarch, 1-9 inch Vegan Graham Cracker Crust

TRADER JOE’S: 1 Cup of Organic Sugar, 4 Organic Limes

Preheat Oven: 375 Degrees

Mix the Tofutti, Sugar, Vanilla Extract, Lime Juice/Zest and Cornstarch in a large bowl with a whisk or blend.

Fill the pie crust with the mixture.

Bake for 45 minutes.

Refrigerate Overnight.


Original Recipe:


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