Vegan Cheese Pie

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!

• Ready In: 20 mins
• Serves: 8
• Yields: 1 pie

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

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