This delicious vegan pie was another wildly popular dessert at my market bakery. The crumbly oat crust goes great with the cool, creamy filling. And, if awesome taste is not enough to tempt you, it’s quick and easy to prepare.

　　

Ingredients

serves 8

　　Oat Pastry Piecrust, unbaked (page 78)

　　15 ounces regular firm tofu, drained

　　12 ounces firm silken tofu

　　1/4 cup canola oil

　　1 cup light agave nectar

　　2 tablespoons fresh lemon juice

　　1 1/2 tablespoons vanilla extract

　　1/2 teaspoon lemon extract

　　1/2 teaspoon sea salt

　　1 cup unsweetened shredded coconut, soaked in 1 cup hot water for 15 minutes and drained

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

In a food processor, blend the tofu, silken tofu, canola oil, agave nectar, lemon juice, vanilla extract, lemon extract, and salt, scraping down the bowl often, until very smooth. This will take some time. When the mixture is completely smooth, add the coconut and blend just until combined. Spoon into the unbaked piecrust and bake for 30 to 35 minutes, until the tofu is set. Remove from the oven and let cool to room temperature before refrigerating. The pie gets firmer as it cools in the refrigerator.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.