Coconut Custard Pie

• 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

1. Preheat the oven to 350F.
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.
3. This will take some time.
4. When the mixture is completely smooth, add the coconut and blend just until combined.
5. Spoon into the unbaked piecrust and bake for 30 to 35 minutes, until the tofu is set.
6. Remove from the oven and let cool to room temperature before refrigerating.
7. The pie gets firmer as it cools in the refrigerator.

pastry, regular firm, silken tofu, canola oil, light agave, lemon juice, vanilla, lemon extract, salt, coconut

Taken from www.epicurious.com/recipes/food/views/coconut-custard-pie-379360 (may not work)