1tbspDry Soy Milk Powder OR Dry Coconut Milk Powder(available online)
2Key Limes (or Limes)thinly sliced into half-moons
MAKE GRAHAM CRACKER CRUST:
Preheat oven to 350 degrees. In the bowl of a food processor, pulse together graham crackers, sugar, and coconut oil. Press evenly onto bottom of a pie dish. Bake until dry and golden, about 10-15 minutes. Let cool completely on a wire rack. (Leave oven on.)
MAKE COCONUT KEY LIME FILLING:
Put silken tofu and lime zest in the bowl of an electric mixer fitted with the whisk attachment and mix until well pureed. Add vegan sweetened condensed milk, coconut milk, lime juice and coconut oil whisking until well combined.
Spread filling evenly over crust using an offset spatula. Bake, rotating dish halfway through, until filling is just set, about 10-15 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or preferably overnight).
TO MAKE COCONUT WHIPPED CREAM:
Put the thick part of a can of coconut milk in the bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high for a few minutes, then add the powdered sugar, vanilla and dry non-dairy milk powder of choice (if using). Whisk until stiff enough to pipe.