Recipe courtesy of Our vegan recipe collection at The Cat-Tea Corner
www.catteacorner.com
Coconut Custard Pie
About 8 servings
6 ounces (about six) whole wheat graham crackers
1/4 cup Soy Garden Buttery Spread, or vegan margarine, melted
3/4 pound (12 ounces, or about 1-1/2 cups) Japanese-style tofu
1/8 cup sunflower or other light oil
1 teaspoon vanilla
pinch of salt
2/3 cup Sucanat or other granulated sweetener
1-1/4 cups unsweetened shredded coconut, divided
Preheat oven to 375 deg F. Crush the graham crackers to fine crumbs in
a food processor or blender (or wrap in wax paper and crush with a
rolling pin). Use a fork to mix with the melted spread or margarine in
a small bowl. Transfer to a lightly oiled pie pan and press down
firmly, using a fork or your hand, covering the bottom and sides of the
pan. [censored] lightly in three or four places with a fork, then bake for
fifteen minutes. Set aside. Blend or process the tofu, oil, vanilla,
salt, and sweetener until smooth. Transfer to a bowl (a rubber spatula
works well) and stir in one cup of shredded coconut, mixing well to
distribute evenly. Carefully scrape the mixture into the baked pie
crust, smoothing the top with the back of a spoon. Bake for fifteen
minutes, then remove from oven and sprinkle the top with the remaining
1/4 cup of coconut. Return to the oven for another five or six minutes
only (the coconut can brown lightly but do not let it burn). Remove
from the oven and let cool to room temperature, then chill for several
hours in the refrigerator. Served chilled, or if you prefer, return to
room temperature to serve (it will be a little softer this way). A tip:
This pie is easier to cut if you dip the knife or pie cutter in water
before cutting.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/