This vegan dessert boasts a tangy, creamy, and sweet filling with a crisp crust that is sure to please vegans and non-vegans alike.
Adjust oven rack to lower-middle position and preheat to 375°F . Combine graham crackers, sugar, and salt in a food processor bowl and pulse until reduced to fine crumbs, 18 to 22 pulses. Add the melted fat and pulse until fully moistened and resembling wet sand. Pause to scrape down sides of the bowl with a rubber spatula, if needed.
Transfer to a 3-quart stainless steel saucier and bring to a boil over medium heat, whisking constantly, about 8 minutes. Continue cooking and whisking until mixture has thickened, about 1 minute. Remove from heat and stir in vanilla extract and rosewater . Pour filling into prepared crust.Let pie filling cool to room temperature, about 1 hour. Cover and refrigerate until filling is chilled and fully set, at least 6 hours or up to overnight.
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