Verna's Pineapple Coconut Cream Pie

I served this last week when I had a friend in. Yes the pansy is edible, as long as their where no chemicals sprayed on the flowers. I use to do a lot of tea parties and we always had edible flowers on the dishes. It makes everything so fun and adventuresome.

This is really a very tasty and refreshing dessert.

Crust:

• 1 1/2 cups vegan graham cracker crumbs



• 1/4 cup packed organic brown sugar



• 4 Tablespoons Earth Balance-melted



• Filling:



• 1 (12.3) oz Mori Nu, Extra Firm Silken Tofu



• 3/4 cup coconut milk-not low fat



• 1 teaspoon Stevia



• 2 Tablespoons cornstarch



• 3/4 cup crushed pineapple in it's own juice-not drained



• 1 teaspoon coconut extract



• 1/4 teaspoon Lemon Extract



• Pinch of salt



• 1/2 cup or so of toasted unsweetened coconut-Bake at 250 degrees for just a couple of minutes

Directions:

1. Preheat oven to 350 degrees.



2. Spray a 9" glass pie plate.



3. In a food processor pulse graham crackers and brown sugar until finely mixed.



4. Add melted Earth Balance continue pulsing until well mixed.



5. Press (reserving 1/2 cup for the top of the pie) crumb mixture into the pie plate, pressing down on the bottom and up the sides of the pie plate.



6. Bake reserved crumbs in the oven in a separate container-watch closely so they don't burn.



7. Bake in the oven until golden brown on edges. This will take about 10 minutes



8. Remove from oven and cool on a rack.



9. In a clean food processor, pulse tofu and coconut milk until really creamy. This may take a few minutes, scraping down the sides a couple of times.



10. Add stevia ans cornstarch and continue blending.



11. Pour into a medium size saucepan. Add the pineapple, salt and cook over low heat until mixture thickens. This will take 5-10 minutes, stirring constantly so it does not burn.



12. Remove from heat and add coconut and lemon extract. Mix well.



13. Pour into pie crust.



14. Sprinkle with toasted coconut and reserved crumbs.



15. After the pie cools, cover tightly and refrigerate overnight.



16. Serve with a pretty pansy on top-especially for the ladies.

This is really good. I found the basic recipe in a book but made so many changes it no longer looks like the original recipe.

Enjoy