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