Creamy Coconut Pie

• 2 cups silken tofu
• 12 cup oil
• 2 teaspoons vanilla extract
• 12 teaspoon salt
• 1 12 cups sugar (or dry sweetener of your choice)
• 2 14 cups shredded coconut (unsweetened)
• 1 graham cracker pie crust

1. Preheat oven to 350 degrees F.
2. In a blender or food processor, blend together the tofu, oil, vanilla, salt, and sweetener.
3. Pour into a large bowl and fold in 2 cups of the coconut.
4. Pour into a graham cracker pie crust and bake for 15 minutes.
5. Sprinkle the remaining 1/4 cup coconut on top and bake for another 10 minutes, until filling looks set and centre is firm.
6. Serve chilled.

silken tofu, oil, vanilla, salt, sugar, coconut, graham cracker pie crust

Taken from www.food.com/recipe/creamy-coconut-pie-386032 (may not work)