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Pineapple Cream Pie

What you need: 

12 oz (1-1/2 cups) Mori-nu Firm Tofu, mashed
1-1/2 cup coarsely chopped dried pineapple
1/2 cup almonds, slivered blanched
6 tablespoon vegan soymilk
1/4 teaspoon each cardamom and coriander
1 prebaked pie shell or graham cracker crust

What you do: 

Blend almonds and soymilk in blender until smooth, add tofu, and process until very smooth. Add pineapple and spices, process to combine and let set for 20-30 minutes to soften pineapple. Puree until smooth and creamy. Pour into baked pie shell or graham cracker crust. Chill.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

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