Overloading the Machine


Recipes / Desserts

Based on a recipe from the LiveJournal vegancooking community

Makes 1 pie.

  • 1 9" graham cracker (or other) pie crust
  • 2 8 oz. containers vegan cream cheese (the Tofutti brand works)
  • 2 cups confectioners' sugar
  • 8 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 4 tablespoons vegan sour cream (the Tofutti brand works)
  • 1 21 oz. can cherry or strawberry pie filling

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a blender, combine vegan cream cheese, lemon juice, confectioners' sugar. Dissolve cornstarch into sour cream and then add to the blender with the rest of the ingredients. Pour filling into crust.

3. Bake for 25 minutes at 350 degrees F. Reduce heat to 325 and cook for another 20-25 minutes or until set. Cool on wire rack and let sit for several hours.

4. Add cherry/strawberry filling to the top of the pie and serve!


Last made on 2006.06.19. It did not turn out well. Next time I will be trying less lemon juice, and also a different kind of cream cheese. The kind I used was in the blue and yellow container, without any hydrogenated oil. There is a kind that comes in a mostly white container that should be better.

This page was last modified on 2011 December 20.