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Lemon: Lemon Tofu Custard Pie

Source of Recipe

www.fatfree.com


List of Ingredients

2 tablespoons minute precooked tapioca
1 package Mori-Nu lowfat extra firm tofu
2 egg whites
1/2 cup nonfat soy milk -- (1/2 to 1)
juice from 1 fresh lemon
4 tablespoons fresh grated lemon rind
1/2 cup sugar to taste
1/8 teaspoon salt
1 teaspoon vanilla
2 drops yellow food coloring (optional)

CRUST:
1 precooked pie crust or cookie crust


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.

Add pie mix to pie crust and bake in the 375ºF oven for about 35 minutes. Some ovens work quickly so you have to watch closely to make sure it doesn't 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.