| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 3 |
c |
Tofu; (silken soft is best) |
| 1/3 |
c |
FRESH lemon juice; (this is crucial) |
| 1/4 |
c |
Oil; plus |
| 1/4 |
c |
Margarine; melted and cooled |
| 1 |
c |
Sugar; (or 1 1/4) |
| 3/4 |
ts |
Salt |
| 1 1/4 |
ts |
Vanilla |
| 1/4 |
c |
Water or soymilk; IF necessary |
| 2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Oil |
| 1/4 |
c |
(scant) soft margarine |
| 2 |
tb |
Water |
INSTRUCTIONS
FILLING
CRUMB CRUST
Filling: Blend ingredients well, in order, in a blender, until thick and
creamy (add liquid at end only if needed to blend tofu). Pour into
partially baked crumb crust (below) and bake at 350 F 1/2 hour or until
tofu is set in the middle.
Top with fruit or fruit syrups if desired. Makes 1 9-inch pie.
Crumb Crust: Mix dry ingredients. Work in oil and margarine. Work in water
(should be crumbly). Pat on bottom and halfway upsides of 9" pie pan.
Partially bake 10 min at 350 F (be careful, it can burn easily). Fill and
bake as above.
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder
<ceder@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.
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