Coconut Cream Pie

Coconut Cream Pie 12 oz Firm tofu 1 1/2 cups Powdered sugar 2 tsp. Vanilla 1/2 tsp. Salt 1 1/4-2 1/4 cups Let’s Do…Organic® Shredded Coconut 1 1/2 cups Graham cracker crumbs 3 Tbsp. Fructose 1/3 cup butter or buttery spread, melted
  • Make pie crust by mixing the graham cracker crumbs, fructose and butter and pressing into pie plate.
  • Bake at 350ºF for 10 minutes.
  • Blend tofu, sugar, vanilla and salt until smooth and creamy.
  • Fold in 1-2 cups of the shredded coconut.
  • Pour into pie shell and bake 15 minutes.
  • Sprinkle 1/4 cup shredded coconut on top and bake another 5 minutes or until the filling looks firm and set.
  • Serve chilled.
(Recipe courtesy of Susan-Medical Lake, WA) Click here for printer friendly version Find Great Organic Coconut Recipes Here. Purchase Let's Do...Organic® Organic Coconut singles at Edward & Sons store. Purchase Lets Do...Organic® Organic Coconut In Bulk at Click Here to find a store near you. Republished by Photo Credit: