This will make your friends want you to come over for dinner all the time.
First, make the crust:
1 1/2 cups graham cracker crumbs
1/4 cup plus 1 Tbsp. (that's 5 Tbsp.) vegan margarine
3 Tbsp. sugar
Preheat the oven to 350 F.
Combine the sugar and cracker crumbs in a medium bowl. Pour the melted margarine over the crumbs and stir to combine. Press into a 9-inch pie plate.
Bake the crust for 5-7 minutes.
Now make the filling:
1/2 cup key lime juice (I used one from a bottle, the brand is Nellie & Joe's.)
2 tbsp coconut cream (as in, the cream scraped from the top of a can of coconut milk. I had some left over from making thai green curry. If you don't feel like opening a can of coconut milk, you can just leave this out.)
3/4 cup sugar
2 Tbsp. almond milk
2 tsp. tapioca starch
1/4 tsp. vanilla extract
1/4 tsp. salt
1 package mori-nu firm silken tofu
1/4 cup soy cream cheese
In a blender or food processor, combine the key lime juice, sugar, salt, almond milk, vanilla and tapioca starch. Blend until smooth. Crumble in the tofu and blend until smooth, scraping down the sides. Add the soy cream cheese and blend some more. Taste it and see if it's good. If it's no good, give up now, 'cause it should already be delicious.
Pour the filling into the pre-baked crumb crust. Bake for 1 hour. It should still be slightly jiggly in the center. Don't worry; it will set as the pie cools.
The hard part: Let it cool before you slice it. Seriously, let it cool before you slice it!