Key Lime Raspberry Swirl Pie

Key Lime Raspberry Swirl Pie Marla Danielson
1. (2) 8 oz. containers vegan cream cheese
2. 1 small container (5.3 oz) So Delicious key lime yogurt
3. 3 T. cornstarch
4. ¼ c. white sugar
5. 2 T. key lime juice
6. ¼ c. frozen raspberries, thawed
7. ¼ t. white sugar
Prepare raspberry puree by mashing raspberries through very fine sieve with back of teaspoon to remove seeds, stir in ¼ t. sugar. Set aside until needed. Blend in food processor ingredients #1-5 until very smooth. Pour into graham cracker crust. Drizzle raspberry mixture over top and swirl with a fork. Place in refrigerator overnight. Garnish with fresh raspberries. Enjoy!

Chef’s Notes: Don’t overprocess the key lime filling or it may not set up as good and use a very stiff graham cracker crust, as it is a soft filling. I have found the Winco graham cracker crusts to work well.