Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Tofu; (silken soft is best) |
| ⅓ cup | FRESH lemon juice; (this is crucial) |
| ¼ cup | Oil; plus |
| ¼ cup | Margarine; melted and cooled |
| 1 cup | Sugar; (or 1 1/4) |
| ¾ teaspoon | Salt |
| 1¼ teaspoon | Vanilla |
| ¼ cup | Water or soymilk; IF necessary |
| 2 cups | Flour |
| ½ cup | Sugar |
| ¼ teaspoon | Salt |
| 2 tablespoons | Oil |
| ¼ cup | (scant) soft margarine |
| 2 tablespoons | Water |
FILLING
CRUMB CRUST
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 ½ 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.
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@...> on Dec 24, 1998, converted by MM_Buster v2.0l.