Pineapple Cream Pie
1 can frozen pineapple juice concentrate
1 block 12oz. firm mori-nu tofu
1/4 cup sugar
1 cup cold water
1/2 cup boiling water
3 tablespoons of powdered vegan gelatin
Put first 4 ingredients in blender. Blend until very smooth. Let stand in blender.
Mix boiling water and vegan gelatin until smooth Add to blender and blend for 1 min.
Pour into baked 9 inch pie shell. Chill for 2 hours before serving. Yum.