8ouncesvegan cream cheese(I used Tofutti Better Than Cream Cheese non-hydrogenated formula, but other brands work)
2tablespoonsAlmond Milk(or additional Almande)
2tablespoonslemon or lime juice
1/2teaspoonfreshly ground nutmeg
1prepared pie crustgluten-free if necessary
Preheat the oven to 350 F. Drain the tofu and put it and all ingredients except pie crust and chocolate into your food processor. Blend until completely smooth. Pour into a prepared pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with grated chocolate if desired.
If you want to attempt to make this a little healthier, I suggest using an almond-based cream cheese, such as Kite Hill, instead of Tofutti. I would also increase the cornstarch by a tablespoon just to make sure it sets. This also applies if you use any silken tofu other than Mori-Nu. Please, if you make any substitutions, test the recipe before you plan to bring it to any party or event. Because I've made it only as written, I can't promise good results if you make any changes.Nutritional info based on Tofutti Better Than Cream Cheese and does not include crust.