Coconut-Lime Agave Cream Pie

photo: http://www.milanphotography.com

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.

Love,

Sharon

www.sweetutopia.com

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