16 Graham crackers, crushed
1/3 c Margarine
1 lb Tofu
1/2 c Pineapple, canned, crushed
1/4 c Orange juice, frozen
-- concentrate, thawed
1 tb Vanilla
1 tb Honey
2 ts Cornstarch
1 ts Lemon juice
1 Kiwi fruit, medium, pared &
-- cut in thin slices
To prepare crust: Preheat oven to 325F. In bowl combine graham cracker
crumbs with margarine and mix thoroughly. Using the back of the spoon,
press crumb mixture over bottom and sides of 9 inch glass pie plate.
Bake until crisp and brown, about 15 minutes. Transfer pie crust to
wire rack to cool.
To prepare filling: In work bowl of food processor or blender
container process tofu till creamy. Add pineapple, orange juice,
vanilla and honey and process until smooth. In small cup add
cornstarch to lemon juice and stir to dissolve; add to tofu mixture
and process until smooth and thoroughly blended. Pour into prepared
pie crust and bake at 325F for 40 to 45 minutes. Transfer to wire
rack to cool.
To serve: When cool, garnish with kiwi slices, cover lightly and
refrigerate for at least 30 minutes.