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Divine Stawberry Cream Pie

What you need: 

one 8oz. vegan tofu cream cheese (or other cream cheese sub.)
1/2 teaspoon vanilla
1/2 cup sugar
1 cup vegan whipping cream (such as Hip Whip
Archived comment by: topping:
2 cups sliced stawberries
2 tablespoons cornstarch
3/4 cup sugar
1/3 cup water

What you do: 

Homemade crust is best, so combine 1 cup and 2 tablespoons of flour, 1/2 teaspoon salt & 1/3 cup corn oil in pie plate. Add 2 tablespoons cold water and pat thourgholy. bake 12-15 mins. @ 450 degrees.
Combine vegan sugar, cornstarch and water and cook slowly until thickened, then add stawberries. Use a lill red food coloring if ya want (especially if you used washe'd raw vegan sugar which is brown).
Combine cream cheese, vanilla, powdered vegan sugar and whipping cream in seperate bowl, then place in pie she'll with whole strawberries on top. Cover with topping and refrigerate several hours.
Its absolutely delish, so enjoy!

Preparation Time: 
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The filling recipe (vegan cream cheese, whipped topping, sugar, and vanilla) is pure genius.  It's delicious and tastes more like vegan cheesecake than other, much more complicated vegan cheesecake recipes I've made.  However, the "topping" part of the recipe sort of ruined this pie for me.  It was way too sweet, too runny, and made the pie soggy.  I tried cooking it down, but no matter how long I left it on the stove it wouldn't thicken up.  I poured it over the filling as the recipe directed and chilled overnight, but by the next morning the graham cracker crust I used had become soggy due to the runny topping.  So I froze the whole pie and it was amazing!  It was like ice cream, cheesecake, and strawberry shortcake all together!  Sooooo delicious.  When (not IF) I make this again, I will just put fresh strawberries on top of the filling and leave the topping out.  This really is worth making!


I am going to try this does it matter if the strawberries are frsh or frozen. This sounds good especially since I love strawberries! Will post my review....

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