INGREDIENTS

• ½ cup (375 ml) maple syrup
• 12 ounces (350g) silken tofu
• 1½ tablespoon (23 ml) corn starch

PREPARATION

1. Place all ingredients in a blender and mix until they turn into a creamy texture.

2. Pour the mixture into an anti-adhesive pan and cook while mixing with a spoon until cream thickens. Allow mixture to cool off then pour it into a pie crust of your choice.

3. Decorate the pie with chopped walnuts or lightly grilled white almonds.

Refrigerate before serving.

Madeleine Guénette
Recipe taken from book entitled « Cuisine végétarienne à la portée de tous (Vegetarian cooking for all) »
All rights reserved