I was just looking at Vegan Vittles by Joanne Stepaniak and
this is the recipe I found there:
and Carol Sobczak
- 1 recipe tofu whipped topping (to follow)
- 1 fully baked pie crust
Place water, tofu, sugar, cornstarch, oil and salt in a blender.
- 2 C water
- 1 C unbleached cane sugar (Sucanat)
- 3/4 C silken tofu (1/2 10.5 oz pkg)
- 6 Tbls cornstarch
- 1 Tbls canola oil
- 1/4 tsp salt
- 1/2 C lemon juice
- 2 tsp finely ground lemon zest
Process until smooth.
Pour into a 2 qt sauce pan over medium heat.
Bring to a boil, stirring constanly with a wire whisk.
After the mixture thickens reduce heat to low and continue cooking
and stirring for 1 minute longer.
Remove from heat and stir in lemon juice and zest.
Pour hot filling into pie crust.
Cover the top of the pie with waxed paper to prevent a skin
Chill the pie for 8 hours or overnight.
Just before serving, remove the waxed paper.
Spread the top with tofu whipped topping.
You can substitute lime for lemon.
Tofu Whipped Topping
Place all of the ingredients in the blender and process for several
minutes until completely smooth.
- 3/4 C silken tofu, crumbled
- 2 Tbls pure maple syrup
- 2 tsp hazelnut, walnut or canola oil
- 1 tsp vanilla extract
- pinch of ground nutmeg