Vanilla "Cream" Pie with Gingersnap Crust
For Crust
1 2/3 cups Gingersnaps, finely ground
1/4 cup Butter, melted
1/4 cup Sugar
Combine all ingredients in a bowl, then press into a 9-inch pie pan.
Bake at 350° F for 10 minutes. Set aside to cool.
For Vanilla "Cream" Filling
2 cups Vanilla (White Chocolate) Chips
1/3 cup Milk
1 block Silken Tofu (I used Mori-Nu)
1 tsp. Vanilla Extract
2 tbsp. Honey
Using a double boiler, melt the vanilla chips and milk, stirring until smooth. Add vanilla and honey.
In a blender, combine the tofu and white chocolate mixture. Liquefy until smooth.
Pour filling into the gingersnap crust. Chill in the fridge until cooled and filling begins to set, then transfer to the freezer until the pie is set solid. This not only makes the pie all the more refreshing to east, but it also makes it much easier to cut and serve.
