Step 1- Make the Crust
Combine the graham cracker crumbs with the melted vegan butter until evenly moistened. Divide the mixture among 8 small cups or jars, pressing it firmly into the bottom of each one to form a compact crust layer.
Step 2- Blend the Filling
In a blender, add the sugar, lime zest, lime juice, coconut cream, cornstarch, salt, vegan butter, vanilla extract, and tofu. Blend for about 2 minutes, or until completely smooth with no visible tofu chunks remaining.
Step 3- Thicken on the Stovetop
Pour the blended mixture into a medium saucepan over medium-low heat. Whisk continuously as it heats to prevent burning or sticking to the bottom of the pot. If it starts clumping, lower the heat slightly and keep whisking.
Step 4- Fill the Cups
Once the mixture turns very thick, divide it evenly among the prepared cups, pouring it over the crust layer in each one. Smooth the tops with a spoon or small spatula.
Step 5- Chill Until Set
Place the cups in the refrigerator for at least 6 hours, or overnight for the best texture. This chilling time is essential for the filling to fully set.
Step 6- Top and Serve
Before serving, top each cup with vegan whipped cream if desired, and sprinkle with additional lime zest for garnish. Serve chilled straight from the fridge.
