Summer sweetness

Modified recipe from the book Vegan Pie in the Sky by Isa Chandra Moskowitz.

Ingredients

For the base 1 and ¾ cups graham crackers or digestives 3 tablespoons sugar 4 tablespoons melted non-hydrogenated margarine 1 tablespoon milk

For the cream 6 ounces silken tofu Salt 1 teaspoon vanilla extract ½ teaspoon lemon juice 1 cup soy milk ½ teaspoon agar powder ½ cup sugar 1 tablespoon cornstarch 1 teaspoon lemon extract Juice of half a lemon or lime

Procedure Preheat the oven at 180°C. Oil a 9-inch pie dish. Crush the biscuits and add the sugar and melted margarine and milk. Press the biscuit mixture in a 9-inch pie plate and bake for 8 minutes. Let it cool and remove it from the pie plate. To make the cream filling, combine the tofu, salt, vanilla extract, lemon extract and lemon juice in a blender. In a small saucepan, combine ½ of the milk and the agar powder, cook for 5 minutes stirring occasionally. Add the sugar, milk and cornstarch in a cup and whisk. Add this to the simmering soy milk mixture and stir for about 5 minutes. Add the cooked cream in the blender with the tofu and the other ingredients and blend until very smooth. Pour it immediately into the baked pie shell. Refrigerate for at least three hours.