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Crust:
Filling:
Preheat oven to 350°F (175°F).
In a medium bowl, mix together graham cracker crumbs and maple syrup. Press into pie tin. Bake for 5 minutes.
In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar. Dissolve cornstarch in soy milk, and add to the blender. Blend until smooth. Pour filling into crust. Bake for 25 minutes at 350°F (175°C). Reduce heat to 325°F (165°C), and continue baking for 15 minutes, or until set. Cool on a wire rack, and then chill for several hours.
Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.
Posted by Susan Greene
Nutritional Info Per Serving: 409 Calories (kcal); 16g Total Fat; (34% calories from fat); 6g Protein; 63g Carbohydrate; 41mg Cholesterol; 292mg Sodium
2 cups graham cracker crumbs
1/4 cup maple syrup
8 ounces firm, silken tofu
8 ounces nondairy cream cheese
lemon zest from 2 large lemons
juice of 1-1/2 lemons
1 cup confectioners' sugar
1 tablespoon cornstarch
2 tablespoons soy milk
1 21-ounces can cherry pie filling