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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Classically creamy and light as a cloud, this is the kind of pie that dreams are made of. Recipe is from How It All Vegan by Tanya Barnard & Sahra Kramer. Ingredients:
2 cups silken tofu |
1/2 cup oil |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
1 1/2 cups sugar (or dry sweetener of your choice) |
2 1/4 cups shredded coconut (unsweetened) |
1 graham cracker pie crust |
Directions:
1. Preheat oven to 350 degrees F.
2. In a blender or food processor, blend together the tofu, oil, vanilla, salt, and sweetener.
3. Pour into a large bowl and fold in 2 cups of the coconut.
4. Pour into a graham cracker pie crust and bake for 15 minutes.
5. Sprinkle the remaining 1/4 cup coconut on top and bake for another 10 minutes, until filling looks set and centre is firm.
6. Serve chilled.
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