16 oz vegan cream cheese (2 packages of Toffuti)
1 block of firm or extra firm tofu
1 1/2 cups of pink lemonade powder mix
1 vegan graham cracker crust
Blend vegan cream cheese, tofu and pink lemonade mix in food processor, pour into your graham cracker crust and let chill in the fridge for a couple of hours. Strawberries might be good in this to make it a strawberry pink lemonade pie, but its just a thought, I haven't tried it.
Source of recipe: I wrote this recipe, but was inspired by bobsacameno's recipe, mint carob chip cream pie