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Sublime Key Lime Pie

2 8-oz. containers of plain nondairy cream cheese (try Tofutti Better Than Cream Cheese) at room temperature
1 cup sugar
1 tsp. vanilla
4 Tbsp. lime juice (about 2 limes)
2 tsp. lime zest (about 2 limes)
2 Tbsp. cornstarch
1 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

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    • Dusty says:

      Wish there were more soy free vegan recipes for those of us who have reactions to soy or know of it’s bad side effects.

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