1/2 cup almonds
1/2 cup walnuts or pecans
1/2 cup flour
2 tablespoons olive or conola oil
1 tablespoon vanilla
2-3 tablespoons apple sauce
1/2 cup oats
2 cups chocolate soy milk
1 1/2 tablespoons corn starch
1 package (12 ounces) silken tofu
2 cups fruit
1. For crust, lightly grease a pan for the nuts to roast. Preheat oven to 350 degrees F, and roast nuts for about 8 minutes. In a food processor, chops oats until ground and put them aside in a medium sized bowl. In a small bowl, mix oil, vanilla, and apple sauce. After the nuts are roasted and smelling wonderful, put the nuts into the food processor and grind them until they are fine.
2. Turn up oven to 375 degrees F. Put the nuts into the bowl with the oats and add the flour. Mix in the oil mixture until nice and moist. Add more oil or applesauce if needed. Put the mixture in the fridge for about 10 minutes, then spread into a baking pan evenly for the crust, and bake for 10-15 minutes.
3. For the pie filling, blend or process tofu and fruit until it has the consistency of a shake or malt. Put soy milk in a pot off the heat and stir in the corn starch. When it is completely dissolved, put on the stove with medium high heat until the mixture starts to boil and clump. This should only take a few minutes. Take off the heat and stir and pour on top of the tofu fruit mixture.
4. Spread the filling mixture on the pie crust when it is out of the oven. Put the pie into the fridge for about 30 minutes if you want a pudding consistency. For an ice cream pie sort of feel put the pie into the freezer.
Source of recipe: I modified a recipe I found for the crust, making it healthier. My boyfriend helped with the crust modifications and also the pie fillings.