Lemon Tofu Pie with Gingersnap Crust

This is my first month participating in the Recipe Redux.  Every month all kinds of talented bloggers will be sharing their take on the month’s recipe theme.  (To learn more about the Recipe Redux – click here!)  Be sure to check out the other links below!  This month’s theme was PIE!

Pie Love

Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.

I can probably count the number of pies I have made on one hand so this required some thought on my part. I love any sort of chilled creamy pie, and I knew I had a lemon pie made with tofu at one time in my life, but it was many many years ago. Yes, you read that right – tofu!  I remember it being surprisingly good  since tofu pie sounds like one of the least appetizing things I can think of.  Anyway, my goal was to recreate a creamy tart but sweet lemon pie.  A graham cracker crust would also work just fine but I went the gingersnap route.

Tofu gets a bad rap in my opinion.  When cooked right, I love it!  It gets deliciously crispy when stir fried or adds a creaminess when blended and takes on any flavor that you want it to.  Such a versatile food.  Plus it packs a mean protein punch, 20 grams in one cup of tofu.  Hard to beat that!

This pie requires a bit of planning but then it is super easy to put together.  First I used coconut cream instead of whipped cream (you could totally use whipped cream though) which requires a chilled can of coconut milk.  Chilling overnight is best but a couple of hours will do.  Second you have to press the tofu to get all the liquid off.  If you can press it for at least an hour that would be sufficient.  Or you could press it overnight in the fridge…just throw it in along with the can of coconut milk.

To press tofu, I usually use a variation of this method.  Basically just wrap the tofu in a towel and put something heavy on top.  The liquid will seep out.  It’s actually a good idea to press firm tofu anytime you cook with it.

Ok, so once your tofu is pressed and your coconut milk is chilled it’s time to get cooking!

Lemon Tofu Pie with Gingersnap Crust

Filling:

1/2 cup fresh lemon juice (about 3 lemons)

1/2 tablespoon lemon rind

1 package extra firm tofu, well drained (method for draining tofu)

1/2 cup sugar

1 can of full fat coconut milk, chilled

1/2 teaspoon vanilla

Crust:

3 cups gingersnaps

1/4 cup coconut oil or butter

1/4 teaspoon salt

Directions:

1.Preheat oven to 375 degrees. To make the cookie crust, process or blend gingersnaps to fine crumbs.  Add in coconut oil or butter and process until crumbs start to stick to together.

2.  Press crumb mixture into pie plate covering the bottom of the plate completely then press mixture up the sides of the plate.  Bake for 5 minutes.  Remove and let cool.

3. After tofu is well drained, combine tofu, lemon juice, lemon rind in a high speed blender or food processor.  Process until well combined, add in sugar.  Process until smooth.

4. Make coconut cream.  Open can of chilled coconut milk.  You will find that it has separated.  Remove the solid thick portion and beat with mixer until creamy and fluffy.  (You can save the watery part and add into smoothies.) Add in vanilla and beat until combined.

5. Fold in coconut cream to tofu mixture.  Pour into pie plate and chill for at least 1 hour before serving.  Top with fresh fruit.

Telling your family that this pie is made with tofu is optional! 

Also can’t forget to say – Happy Father’s Day to all those hard working Dads out there!  I know I have a lot of wonderful fathers in my family and they deserve a day of special treatment.  Thanks for all that you do!