The Joys of Healthy Living...

Sunday, April 3, 2011

Coconut Cream Pie

Crumble Crust:
3 cups ground granola
3 tbsp. oil
3 tbsp. water

Preheat oven to 350 degrees. Blend granola till fine, and pour into pie plate. Mix all ingredients together, and pat down. Bake for 10-15 minutes. 
Pie filling:
1 Mori Nu Tofu, firm 
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. pure vanilla flavor
3/4 cup coconut milk 
1/3 tsp. xanthan gum
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2 rounded tsp. of "No Egg" egg replacer in 1/4 cup water (or any egg replacer to equal 2 eggs) 
1/2 cup unsweetened coconut flakes  

In blender, liquefy tofu. Add the remaining 5 ingredients and blend till silky smooth. In a small mixing bowl, add the egg replacer and water together and beat with a whisk for around 3 minutes or more.  Add blended mixture to the "eggs" and beat with a whisk for another three or four minutes. Add the coconut and pour into the cooled pie crust. Let set in the refrigerator overnight - should be totally set.    ENJOY! :)