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Crust:
2 cups Graham cracker crumbs
1/4 cup maple syrup
1/4 tsp. almond extract

Filling:
1 lb. Japanese-style firm silken tofu
1/3 cup sugar
1 tablespoon tahini or almond butter
1/2 tsp. salt
1 to 2 tsp. grated lemon zest
1/2 tsp. almond extract
1 tablespoon cornstarch, dissolved in 2 tablespoons soy milk or rice milk

Make Crust:
Preheat oven to 350°F. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9" pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.

Make Filling:
In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.

Posted by Cynde Sawyer

Nutritional Info Per Serving: 212 calories; 7g protein; 5g total fat (1 saturated. fat); 36g carbohydrates.; 0mg cholesterol; 160mg sodium; 0g fiber