VEGAN LEMON MERINGUE PIE

Vegan Lemon Meringue Pie image

Provided by Megannnnnnnn

Categories Dessert

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 vegan pie crusts
2 cups water
1 cup unbleached cane sugar
3/4 cup lowfat silken tofu
6 tablespoons cornstarch
1 tablespoon canola oil
1/4 teaspoon salt
1/2 cup lemon juice
2 teaspoons finely ground lemon zest
3/4 cup lowfat silken tofu, crumbled
2 tablespoons pure maple syrup
2 teaspoons hazelnut oil
1 teaspoon vanilla extract
1 pinch ground nutmeg

Steps:

lemon filling:.
Place water, tofu, sugar, cornstarch, oil and salt in a blender.
Process until smooth.
Pour into a 2 qt sauce pan over medium heat.
Bring to a boil, stirring constantly with a wire whisk.
After the mixture thickens reduce heat to low and continue cooking and stirring for 1 minute longer.
Remove from heat and stir in lemon juice and zest.
Pour hot filling into pie crust.
Cover the top of the pie with waxed paper to prevent a skin from forming.
Chill the pie for 8 hours or overnight.
Just before serving, remove the waxed paper.
Spread the top with tofu whipped topping.
You can substitute lime for lemon.
tofu whipped topping:.
Place all of the ingredients in the blender and process for several minutes until completely smooth.