Lemon Cream Pie, Vegan-style without added fat

Lemon Cream Pie Recipe

One graham cracker pie crust: 1 1/4 cups graham cracker crumbs (from homemade cracker recipe)

1/4 cup sugar

One individual size container applesauce

Thoroughly combine and press into 9" glass pie plate If you are in a hurry or don't want to make your own, there is a frozen whole wheat pie crust, lowfat vegan that we tried tonight and it is pretty good.

Filling:

3/4 cup sugar

1/4 cup cornstarch

1/8 cup custard powder

1 Tablespoon egg replacer powder

1/4 tsp salt

1 box soft Mori-Nu tofu

3/4 cup fresh squeezed lemon juice

Zest from one lemon

1 tsp. lemon extract

1 Tablespoon white vinegar

Mix filling with blender and pour into pie shell.  Bake at 350 degrees Fahrenheit for 35 minutes or until center is nearly set.

Cool completely before serving with a dollop of non-dairy whipped cream (Soyatoo! Rice Whip)