Vegan Blueberry Lime Pie

Ingredients

Crust:

1 1/2 C "Digestives" cookie crumbs (or cookie of choice)

5 Tbsp salted plant butter, melted

Blueberry reduction:

3/4 C blueberries

1 Tbsp raspberry jam

1 Tbsp sugar

1 Tbsp water

Pie filling:

Two 12.3 oz packages silken extra firm tofu, drained

1/4 C lime juice

zest of one lime

3/4 C sugar

1/2 tsp kosher salt flakes

1 Tbsp corn starch

Instructions

Mix the crust ingredients together, and press into the bottom of a 9-inch spring form pan using the bottom of a metal measuring cup. Blind bake at 350 for 7-8 minutes. Cool completely.

Mix the blueberry reduction ingredients in a small saucepan and simmer for 6-8 minutes. Cool completely.

Blend the pie filling ingredients in a blender or food processor. Remove 2/3 of the mixture and set aside; add the blueberry reduction to the remaining third and process until combined. Pour the blueberry mix on the crust, and carefully spread. Top with the lime pie filling and level out with a rubber spatula.

Freeze for at least 2 hours and remove the springform; refrigerate the remainder after serving.