½ cup (375 ml) maple syrup
12 ounces (350g) silken tofu
1½ tablespoon (23 ml) corn starch
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.
Recipe taken from book entitled « Cuisine végétarienne à la portée de tous (Vegetarian cooking for all) »
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