Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Lemon Tofu Coconut Pie

Cakes - Pie - -

INGREDIENTS

675 grams / 1 1/2 pounds firm, silken tofu
Juice and zest of 1 small lemon
1/2 cup brown sugar, tightly packed
1/4 cup shredded unsweetened coconut
1 x 23 centimeter / 9 inch graham cracker pie crust
Thin lemon slices, for garnish

Graham Cracker Pie Crust

2 cups graham crackers crumbs (about 16 whole crackers)
6 tablespoon soy margarine, slightly softened

METHOD

In a food processor or blender on medium speed, puree the tofu until smooth. Add the lemon juice and brown sugar and continue blending until thoroughly combined. Scrape down the sides of the blender if necessary.

Turn the blender on high and add the lemon zest and shredded coconut. Blend for 10 seconds.

Pour the mixture into the crust and refrigerate, covered, for 2 hours or overnight. Serve chilled, garnished with lemon slices.

Graham Cracker Pie Crust
Process the graham crackers in a food processor or blender on high speed until they are finely ground.

Add the margarine and pulse until the mixture reaches the consistency of coarse crumbs.

Pat the mixture into a thick layer in the bottom of an 20 centimeter / 8 inch springform pan, or 2 thinner layers in 23 centimeter / 9 inch pie plates. Fill and bake according to recipe instructions.

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