Inspired by the pie thread, I decided to make pie yesterday while watching a tv trifecta, and ended up with the following. Please try it or adapt it or propose your own.

- preheat oven to 450
- take an aluminum pie pan, coat with margarine with your fingers on the bottom and sides to the top
- put some almonds on the bottom, then dump on pecan and walnut crumbles in the spaces, and finally almond meal until you can't see any aluminum
- make the filling: almond dessert tofu, or coconut, or 1 or each, blended with rum and a few pieces of fruit (I used a mixture of each, strawberry and mango)
- dump in the filling; put more fruit either in it or on it as you wish, and more nuts on top, maybe coconut shavings if you want
- bake for 25-35 minutes; in the last 5 minutes, pitch on some very good chocolate squares broken into bits
- after, let it cool and then harden a bit, or eat it like pudding

edf - do you drain the tofu ?I find this kind of tofu very moist and wonder if it oozes through the "crust".

Hi, Momo! I do drain the extra liquid from the tofu before blending. This last pie had a lot of fruit, too, over a pound of it, and that added even more liquid. The bottom crust was just nuts on the bottom. Refrigerating for a few hours helps a lot. Have not experimented at length yet, but soy flour and sticky rice flour are very good binders. The bakery tofu pie I've bought used soy flour. Adding afterwards I guess and reblending. I wonder if putting the filling through a cheese cloth would help. I will have to try a savory pie at some point, too. What sorts of tofu pies have you made?