Coconut Almond Cheesecake Pie It is the ultimate treat for a summer dinner outdoors. Use a premade vegan pie crust if you want to make a delectable dessert in ten minutes. Coconut and almond flavors play off each other in this ultra-creamy, no-bake pie

Ingredients 

CRUST

1 Coconut Crust

or Graham Cracker Crust , prepared in a 9-inch pie pan

FILLING

1½ cups firm silken tofu,

well drained

1 cup soy cream cheese

1 cup granulated sugar

1 tablespoon plus ½ teaspoon

coconut extract

½ teaspoon almond extract

½ cup full-fat coconut milk

¼ cup cornstarch

GARNISH

½ cup shredded dried coconut

(sweetened or unsweetened),

toasted

½ cup toasted sliced or

slivered almonds

Method 

Combine the tofu, soy cream cheese, sugar, and extracts in a food processor or blender and process until smooth and creamy. Do not remove from the food processor or blender.

Combine the coconut milk and cornstarch in a small saucepan and stir with a whisk until smooth. 

Cook on medium heat, whisking often, for about 3 minutes, or until thickened and smooth. Immediately remove from the heat and add to the tofu mixture.

Process again until smooth and creamy. Pour into the cooled crust and garnish with the coconut and almonds.

Cover loosely and refrigerate for 8 to 12 hours before serving. Store leftovers loosely covered in the refrigerator.