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Lemon Cloud
Pie
From: Thomas
and Carol Sobczak
I was just looking at Vegan Vittles by Joanne Stepaniak and
this is the recipe I found there:
have ready:
- 1 recipe tofu whipped topping (to follow)
- 1 fully baked pie crust
lemon filling:
- 2 C water
- 1 C unbleached cane sugar (Sucanat)
- 3/4 C silken tofu (1/2 10.5 oz pkg)
- 6 Tbls cornstarch
- 1 Tbls canola oil
- 1/4 tsp salt
- 1/2 C lemon juice
- 2 tsp finely ground lemon zest
Place water, tofu, sugar, cornstarch, oil and salt in a blender.
Process until smooth.
Pour into a 2 qt sauce pan over medium heat.
Bring to a boil, stirring constanly with a wire whisk.
After the mixture thickens reduce heat to low and continue cooking
and stirring for 1 minute longer.
Remove from heat and stir in lemon juice and zest.
Pour hot filling into pie crust.
Cover the top of the pie with waxed paper to prevent a skin
from forming.
Chill the pie for 8 hours or overnight.
Just before serving, remove the waxed paper.
Spread the top with tofu whipped topping.
You can substitute lime for lemon.
Tofu Whipped Topping
- 3/4 C silken tofu, crumbled
- 2 Tbls pure maple syrup
- 2 tsp hazelnut, walnut or canola oil
- 1 tsp vanilla extract
- pinch of ground nutmeg
Place all of the ingredients in the blender and process for several
minutes until completely smooth.
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