Vegan Coconut Custard Pie
This yummy, creamy version of the classic dessert will be loved by vegans and non-vegans alike.
15 ounces firm tofu, drained
12 ounces firm silken tofu
¼ cup canola oil
1 cup agave nectar
Zest and juice of 1 lemon
1 ½ tablespoons vanilla extract
½ teaspoon sea salt
1 cup unsweetened shredded coconut, soaked in 1 cup hot water for 15 minutes and drained
9-inch pie crust, unbaked
Preheat oven to 350 degrees. In a food processor, blend all ingredients except coconut and pie crust until very smooth. Stir in coconut. Spoon into pie crust and bake for 30 to 35 minutes until set. Cool to room temperature before refrigerating for 2 hours. The pie will become firm in the refrigerator. Slice and serve cold.
To learn more about baking with sugar alternatives, see the article “Natural Sweeteners: Baking with Honey, Stevia and Other Sugar Alternatives.”