Crust
1 1/2 cup graham cracker crumbs
3 tbs. maple syrup
1/4c vegan margarine or oil

Filling
12 oz. soft silken tofu, drained
227 g. imitation cream cheese
4 tbs. pineapple juice, frozen concentrate, thawed
1/2 cup oil
1 tbs. lemon juice
1 tbs. vanilla extract
1/2 cup pure maple syrup
1 tbs. corn starch/arrowroot, dissolved in 2 tbs. water
1. For the crust:
Melt margarine and mix with graham cracker crumbs and maple syrup. Press well into the bottom of a pie plate. Bake at 350°F for 10 minutes. Let cool.
2. For the filling:
Put all the ingredients into a blender and blend until creamy. Pour into crust and bake at 350oF for 45-50 minutes. Cool and chill until set. Decorate with fresh or frozen fruit.
 
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