I love this tangy, creamy pie that is agave-sweetened. Use any kind of agave you prefer.
Yield: 8 servings
1 1/2 cups silken tofu
1 cup full fat coconut milk
1/2 cup sweetened shredded coconut
1/2 cup agave nectar
1/4 cup cornstarch
1/2 tsp vanilla
1/2 t coconut extract
½ t lemon extract
1 tablespoon plus 2 teaspoons lime juice
Zest of 1 lime
1 prepared pie crust (such as graham)
Blend the tofu, coconut milk, shredded coconut, agave nectar and cornstarch in a blender or food processor. Cook all for about 8-10 minutes on medium heat until the mixture thickens slightly without coming to a boil, whisking often. Quickly transfer the mixture to a large bowl and whisk in the lime juice, extracts and zest until the mixture is smooth and pour into the pie crust. Chill several hours before serving, and keep refrigerated.