RECIPE
Crust:
1 1/2 cups vegan gluten-free graham cracker crumbs (I used Kinnikinnick S’moreables)
1/4 cup vegan margarine
2 Tbsp. organic sugar
Filling:
1 cup blueberries (I used frozen, but fresh would work too)
1/4 cup water
1/4 cup organic sugar
1Tbsp. lemon juice
1 tsp. cornstarch
1/8 tsp. salt
8 oz. plain vegan cream cheese (I used Tofutti)
1/3 cup organic powdered sugar
1/2 tsp. vanilla extract
2 cups vegan whipped cream (I used CocoWhip, but you could also use homemade)

Preheat the oven to 350 degrees Fahrenheit. To a bowl, add graham cracker crumbs, vegan margarine, and sugar. Stir well, until everything is well combined. Press into a greased pie pan. Bake 8-10 minutes. (If the crust puffs during baking, just use the back of a spoon, or cup to press it back down.) Let cool completely. To a pot, add blueberries, water, sugar, lemon juice, cornstarch, and salt. Whisk together. Bring to a boil over medium-high heat. Reduce the heat to medium-low, and let cook until it starts to thicken, whisking often, about 4-5 minutes. Transfer to a bowl, and put in the freezer until chilled- about 30 minutes. To a bowl, add the chilled blueberry mixture, vegan cream cheese, powdered sugar, and vanilla. Use an electric mixer to mix well. Carefully add vegan whipped cream, and use a spoon to gently fold in—don’t completely combine. Carefully pour into the cooled crust, and spread smooth. Put in the freezer until firm—about 4 hours or overnight. Remove from the freezer a few minutes before slicing and serving. Store in the freezer. Makes one 9-inch pie.

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