April showers bring May flowers and May brings the start of BBQ Season! Alright, so maybe we adjusted the childhood song, but one can not deny that the month of May starts off the summer BBQ season, especially with Memorial Day right around the corner.  Although there are a million and one recipes for great BBQ foods, we thought this year we would start with dessert. We know, we know, your Mother wouldn’t approve, but we think you will approve of our delightful Vegan Key Lime Pie Recipe! The pie is great any time of year but is perfect for Spring and Summer cookouts as well as dinner parties, and to top it off, this recipe is easy as, well, pie….get it? Ok, we are pressing our luck with the puns. You don’t have to take our word for it, try this recipe today.

Vegan Organic Key Lime Pie

Prep Time: 10min    Bake Time: 30min    Chill Time: 3-4 hours

4 Fresh Organic Limes
2 8oz Vegan “Cream Cheese” Containers (Tofutti or Follow Your Heart)
1 Cup Organic Evaporated Cane Juice (or sweetener of your choice)
2 Tbs Organic Cornstarch
1 tsp Organic Vanilla
1 Organic Graham Cracker Crust (Arrowhead Mills)

Pre-heat the oven to 350 degrees. Peel the limes for zest and set aside. You will want to juice the limes in a small cup and set aside. You will want to use either a food processor, blender, or hand-held mixer. In a large mixing bowl combine the “cream cheese,” lime juice, evaporated cane juice or other sweetener, vanilla, and cornstarch. Blend these ingredients until fully combined and smooth. Pour creamy batter into the pie crust and bake for 30 minutes. Move the pie straight from the oven into the freezer for 1 hour. Remove from the freezer and garnish the top with the lime zest. Set in the fridge for 2-3 hours before serving.