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Pineapple Cream Pie
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Ingredients (use vegan versions):
- 12 oz (1-1/2 cups) Mori-nu Firm Tofu, mashed
- 1-1/2 cup coarsely chopped dried pineapple
- 1/2 cup almonds, slivered blanched
- 6 tablespoon vegan soymilk
- 1/4 teaspoon each cardamom and
- 1 prebaked pie shell or graham cracker crust
Directions:
Blend almonds and soymilk in blender until smooth, add tofu,
and process until very smooth. Add pineapple and spices,
process to combine and let set for 20-30 minutes to soften
pineapple. Puree until smooth and creamy. Pour into baked
pie shell or graham cracker crust. Chill.
Serves: 8
Preparation time: 30 minutes
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