This is a very light dessert, with added protein and less sugar than your average blueberry creme pie. It's made with tofu masquerading as cream cheese and since fresh blueberries are abundant right now, it's time for pie. I had great fun watching my husband and granddaughter trying to get just the right picture without eating it. The model got so small by the end of the second serving at lunch the next day, there was only one small piece left. I did make some changes, as I usually do, reducing the processed sugar where I can.
Dairy Free Blueberry Cream Pie
1 pound silken tofu
1/4 cup sugar, or more to taste
I used a few drops liquid Stevia
1 teaspoon vanilla extract
I used the seeds from half a vanilla bean
freshly grated zest of 1 fresh lemon
1 baked Easy Pie Crust, (follow link to recipe)
1 pound fresh or frozen blueberries
1/4 cup light brown sugar
I used a little less than 1/4 cup raw agave
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
11/2 tablespoons arrowroot powder
Agar can be used in place of the arrowroot powder
2 tablespoons water
1. Drain the tofu well and process in a food processor until smooth. Add the sugar, vanilla extract, and lemon zest, and blend well.
2. Pour the tofu mixture into the pie crust and chill in refrigerator.
3. Place the blueberries in a saucepan and cook over medium heat until they begin to boil. Boil gently for about ten minutes.
4. Add the brown sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
5. Mix the arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until the mixture becomes clear and thick. Continue to cook for 1 minute.
6. When blueberry mixture is cool, spoon it over the tofu mixture, and refrigerate for 2 hours before serving.