Vegan Cheese Pie

Name: Vegan Cheese Pie
Prep time: 20 min
Total time: 20 min
Yield: 1 pie, 8 serving(s)
Ingredients: 8 ounces graham crackers, crushed -1 1/2 pkgs; 1/2 cup earth balance butter substitute, softened; 12 ounces tofutti better-than-cream-cheese, substitute; 8 1/2 ounces cream of coconut, small can; 1/3 cup lemon juice; 1 teaspoon vanilla; 21 ounces cherry pie filling

Submitted by Susan G.

"This recipe is an adaption of a family favorite I grew up with. Having one child with a milk allergy and another child choosing vegan, this makes a great dessert to please them both!"

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photo by Susan G.

Ready In:: 20mins
Ingredients:: 7
Yields:: 1 pie
Serves:: 8

ingredients

8 ounces graham crackers, crushed -1 1/2 pkgs
¹⁄₂ cup earth balance butter substitute, softened
12 ounces tofutti better-than-cream-cheese, substitute
8 ¹⁄₂ ounces cream of coconut, small can
¹⁄₃ cup lemon juice
1 teaspoon vanilla
21 ounces cherry pie filling

directions

Allow cream cheese substitute to come to room temperature.
Place crushed cracker crumbs in a fluted pie plate, add melted Earth Balance and mix thoroughly.
Form into crust and set aside.
In a mixing bowl, combine remaining ingredients (except canned fruit topping) in order given, mixing thoroughly between ingredients.
Pour into prepared pie crust and refrigerate several hours.
Top with fruit and serve!