Lemon Tofu "Custard" Pie

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Lemon Tofu "Custard" Pie Ingredients

2 tb Minute brand; precooked	1/3 c Granulate sugar to taste;
1 pk Mori-Nu low fat extra firm	1/8 ts Salt
2 Egg whites; (optional)	1 ts Vanilla
1/2 c Non-fat soy milk; up to 1	2 dr Yellow food coloring;
Juice squeezed from 1 FRESH	CRUST
4 tb FRESH lemon rind	1 Pre-cooked fat free pie

Instructions for Lemon Tofu "Custard" Pie

(This can also be a vegan recipe) Filling: Process tofu with sharp food processing blade until very smooth. Mix down the sides of the container. Add lemon rind and lemon juice, salt, tapioca, soy milk and sugar. Taste to verify your level of sweetness--add more or less sugar to taste. Add egg whites and process very thoroughly until very smooth. If you prefer more "custardy" consistency, simply add more soy milk. Crust: DIXIE DINERS pie crust comes in packets. Pre-heat the oven to 375. Very lightly spray pie tin with non-stick spray. You can even wipe some of it away, using a very, very delicate coating--almost non oil. In a small bowl, use almost exactly 1/2 a packet of dry pie mix and add 1/4 cup of water to it. Mix with a teaspoon and take some plastic wrap and put it down on your counter. Spray that with non-stick spray lightly. Take another piece of plastic wrap and lay that out. Spray the top of that also. Place the pie crust little ball on the "greasy" side of the plastic wrap and cover it "greasy" side down with the other piece. Roll with a heavy roller, pull off the top plastic and turn the other side down into a pie tin. Pull off plastic and pre-bake crust for no more than 8-10 minutes. (NOTE: pre-baked fat free pie crusts are hard to get. You can use low fat food processor cookie crumbles, low fat graham crackers, covered with concentrated frozen apple juice syrup). Dixie Diners pie crust is excellent but I use only half a packet, because I prefer a thin crust. You might prefer a thick one. Graham crackers sometimes have trans-fats in them. You need to watch the labels. COMBINE Add pie mix to pie crust and bake in the 375 degree oven for about 35 minutes. Some ovens work quickly so you have to watch closely to make sure it doesnt over-cook. You can experiment with the "texture." If you like a loose, creamy texture you can add more soy milk. Or, if you like it almost as a "cake" you can add more tapioca, enough to turn this recipe from a pie--into a cake. You make the choice. Any way you want it--this is wonderful and VERY low in fat. You can cover this with meringue if you like. When you make meringue, be sure to use cream of tartar to "stabilize" it. Be sure you cook it long enough to kill any bacteria in the egg whites. Slightly "overbooking it" by about 3-5 minutes will usually do it. Be sure to cover and refrigerate. Enjoy. Posted to fatfree digest by "Michael M. Rosenblatt" on Dec 19, 1998, converted by MM_Buster v2.0l.

Main Ingredient: PieCuisine: Uncategorized

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