December 20, 2010
Makes one pie; serves 6-8
1 12.3-ounce package extra firm, light silken tofu
1 8-ounce package Tofutti Better than Cream Cheese
3/4 cup sugar
1/2 cup Silk Nog (or other vegan "eggnog")
2 tablespoons brandy or rum
1/2 teaspoon nutmeg
3 tablespoons cornstarch
1 prepared graham cracker crust
Preheat the oven to 350 F (175 C).
Drain the tofu and put it, along with the Tofutti Better than Cream Cheese, into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved (about 3 minutes). Pour the remaining ingredients (except crust) into the blender and process until completely smooth, about 3 more minutes.
Pour the mixture into the pie crust and bake in the middle of the oven for about 55 minutes. Do not allow it to brown. The filling will be slightly jiggly but will set completely when chilled.
Remove from the oven and allow it to cool. Refrigerate until completely chilled, the longer, the better. Serve as is or sprinkled with cinnamon, additional nutmeg, or any kind of fruit topping desired.
Recipe adapted from Fat Free Vegan Kitchen by Arzinda Jalil.