FILLING
3 c Tofu; (silken soft is best)
1/3 c FRESH lemon juice; (this is
-crucial)
1/4 c Oil; plus
1/4 c Margarine; melted and cooled
1 c Sugar; (or 1 1/4)
3/4 ts Salt
1 1/4 ts Vanilla
1/4 c Water or soymilk; IF
-necessary
-CRUMB CRUST-
2 c Flour
1/2 c Sugar
1/4 ts Salt
2 tb Oil
1/4 c (scant) soft margarine
2 tb Water
Filling: Blend ingredients well, in order, in a blender, until thick and
creamy (add liquid at end only if needed to blend tofu). Pour into
partially baked crumb crust (below) and bake at 350 F 1/2 hour or until
tofu is set in the middle.
Top with fruit or fruit syrups if desired. Makes 1 9-inch pie.
Crumb Crust: Mix dry ingredients. Work in oil and margarine. Work in water
(should be crumbly). Pat on bottom and halfway upsides of 9″ pie pan.
Partially bake 10 min at 350 F (be careful, it can burn easily). Fill and
bake as above.
Yields
1 servings