This dessert's non-dairy filling uses tofu and cashews to create a creamy texture. This pie is best eaten within a day of making it, as the crust gets a bit soggy over time.
Make Ahead: The filling needs 4 hours' refrigeration to set. The pie can be made and refrigerated a day in advance.
- 1 cup cream of coconut, such as Coco Lopez (may substitute unsweetened pineapple-coconut juice)
- 1 cup raw unsalted cashews
- 7 ounces (half a package) extra-firm tofu, drained
- Freshly squeezed juice from 6 or 7 limes (3/4 cup)
- 1/4 cup cornstarch
- 1/4 cup plus 1 tablespoon agave nectar
- Freshly grated zest from 2 limes (2 teaspoons)
- 9-inch prepared graham cracker pie crust
- Thinly sliced lime wheels or slices, for garnish
Combine the cream of coconut, cashews, tofu, lime juice, cornstarch, agave nectar and lime zest in a blender or food processor. Process until very smooth; press the mixture through a fine-mesh sieve or strainer if the blender does not completely break down the cashews.
Transfer to a medium saucepan over medium-high heat. Cook for 5 to 7 minutes, stirring constantly, or until the mixture thickens.
Spread evenly over the prepared graham cracker pie crust. Chill uncovered for at least 4 hours before serving. Garnish with the lime slices just before serving.
Adapted from a recipe in the February 2010 issue of of Vegetarian Times magazine.
Tested by Leigh Lambert.
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