Ingredients (makes one 9-inch pie):

• 1 batch of my You-Can’t-Tell-It’s-Gluten-Free-Dough
• 7 oz soft tofu
• 1 can full-fat coconut milk
• 1/2 Cup shredded coconut
• 1/3 Cup coconut sugar
• 5 Tablespoons corn starch
• 1 teaspoon vanilla extract
• ¼ teaspoon coconut extract
• Pinch of salt
• Optional: whipped topping, melted chocolate drizzle

 Directions:

1. Preheat your oven to 350 degrees Fahrenheit.  Follow my rolling instructions here to roll out your pie crust.  Grease a 9 inch pie plate and form your pie crust.  Bake for about 10-15 minutes, until just golden.  Let cool.
2. In your food processor, add your soft tofu and blend until smooth.  In a medium sauce pan on low-medium heat, combine your coconut milk, sugar, corn starch, and whisk until thickened.
3. Move your saucepan from the burner and stir in your smooth tofu mixture, vanilla & coconut extracts, shredded coconut, pinch of salt, and stir until combined.  Taste a bite and adjust any seasonings as necessary.  Carefully pour your filling mixture into your cooled pie crust and smooth over.  Optional: cover with whipped topping and drizzle with melted chocolate.  Refrigerate until ready to serve.

4. Enjoy eating whole!