Add the tofu, melted refined coconut oil, lemon juice, and powdered sugar to a food processor or high-powered blender. Blend on high for 1-2 full minutes until the mixture is creamy and shiny. That shiny part is key.

Use rubber spatula to scrape filling into prepared graham cracker crust and (optionally) create a swirl pattern on top.

Cover and refrigerate overnight or about 5-6 hours until chilled all the way through and thickened.

Cut the pie into wedges with a large sharp knife, rinsing the knife under warm or hot water between slices. Then, carefully slide a pie server under the crust of the first slice, making sure it reaches all the way to the tip of the wedge in the center of the pie plate. Lift the slice up and out of the pie gently and serve.

The first slice will be the most difficult and messy to remove, so it’s all downhill from there! Serve as-is or top with lemon slices and dairy free whipped cream.

Store leftover pie covered in the fridge for up to a week. You can also freeze individual slices for up to 8 weeks*. To defrost: Transfer the slice(s) to the fridge in an airtight container until fully defrosted. This only takes about 2-3 hours!