9 graham crackers
1/4 cup sugar
1/3 cup margarine (I use Earth Balance), melted
1 (14 ounce) block medium firm tofu, pressed and drained
1/2 cup key lime juice
1 package (3 ounces) vanilla pudding, prepared as directed on box
2 tablespoons agave nectar
2 teaspoons key lime zest
1. Preheat oven 375 degrees F. For crust, break the graham crackers into smaller pieces. Use a food processor or blender (or rolling pin and baggie) to turn those pieces into crumbs. Pulse in short bursts until you've got coarse crumbs. Pour the crumbs into a large mixing bowl, followed by the sugar and then the melted butter.
2. Work the butter into the crumbs with a wooden spoon, or your hands, until the butter is evenly distributed. Dump the mixture into a 9-inch springform pan or pie tin; there's no need to grease the pan. Use your hands or a flat-bottomed glass to press the mixture evenly into the bottom and sides (if desired) of the pan. To avoid crumbs getting into the batter, press firmly to ensure the crust is well compacted.
3. Bake the crust for 8-10 minutes. Let it cool completely before adding the filling. For the filling, blend tofu and lime juice in a processor or blender until creamy and smooth. Add the rest of the ingredients and blend again until smooth.
4. At this point, I had to transfer the mixture to a bowl and beat on high speed with an electric mixer, since it was too thick and stiff for my blender. Pour the mixture into the crust and chill 2-3 hours, or until firm.
* NOTE * Make sure your pudding mix is vegan. Commercial mixes can contain meat by products.
Source of recipe: I wrote this recipe.