CRUST: – 9 oz about half a bag of vegan ginger snap cookies – 2 tbsp of vegan butter – ½ tsp of kosher salt PIE: – 1 ~16-oz carton firm silken tofu – 2 ripe peeled bananas – 1 tbsp potato starch – 2 tbsp of lemon extract or juice of 1 small lemon – 1 tbsp vanilla extract – ¼ C of granulated sugar