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Tofu Cream Pie

What you need: 

Pie crust:
1 1/4 cups graham cracker crumbs
1/4 sugar
5 tablespoons margarine, melted Pie filling:
1 (16 ounce) package silken tofu
3/4 cup water
1 cup rice flour
2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon juice
salt, to taste

What you do: 

1. For crust, mix graham cracker crumbs, vegan sugar, and butter. Transfer into a 9" pie pan and press into the sides and bottom with a spoon. Refrigerate.
2. For filling, in a food processor, blend tofu until totally smooth (2-3 minutes). While tofu is blending, put water in a sauce pan, and slowly whisk in rice flour.
3. Cook on medium heat stirring constantly until mixture thickens. Keep stirring until it turns into a thick sticky paste. (This should occur pretty quickly and should not be lumpy at all.)
4. Add rice flour mixture into the food processor with the tofu and continue to blend. Add remaining ingredients (vegan sugar, vanilla, lemon juice, and salt) and mix well.
5. Spoon filling into crust and refrigerate for an hour.
This is an awesome vegan cream pie because it's not runny like a lot of other recipes. I get rice flour from Asian markets. You might be able to substitute it for corn starch, but I prefer the smooth texture and mild flavor of rice flour.

Preparation Time: 
10 min
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

I didn't enjoy this pie much.  I could taste the tofu too much.  Seems like it would be a good starter for a fruit pie though, maybe subsituting in a portion of bananas for some of the tofu.

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