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2 8-oz. containers of plain nondairy cream cheese (try Tofutti Better Than Cream Cheese) at room temperature1 cup sugar1 tsp. vanilla4 Tbsp. lime juice (about 2 limes)2 tsp. lime zest (about 2 limes)2 Tbsp. cornstarch1 9-inch vegan graham-cracker crust 3 to 4 kiwis and/or strawberries, sliced• Preheat the oven to 375ºF. • Blend the cream cheese, sugar, vanilla, lime juice, lime zest, and cornstarch in a blender until smooth. Pour the mixture into the crust.• Place the filled pie shell on a cookie sheet (to catch spills) and bake for 45 minutes. Let cool.• Refrigerate overnight, then top with the sliced fruit and serve. Makes 8 servings