- 24 ounces [680 g] bean curd
- 1/2 cup [125 mL] maple syrup
- 1 tablespoon [15 mL] vanilla
- 1 tablespoon [15 mL] lemon rind
- 3 tablespoons [45 mL] peanut butter
- 1 tablespoon [15 mL] cornstarch
- 1/2 teaspoon [2.5 mL] cinnamon
- Pinch of salt
- 1 Graham cracker crumb pie shell
- Pecans
|
- Into a blender, puree together bean curd, maple syrup, vanilla, lemon rind, peanut butter, cornstarch, cinnamon and salt at medium speed, until smooth.
- Pour mixture into Graham cracker crumb pie shell.
- Bake into a preheated moderate 350°F [180°C] oven for 40 to 50 minutes, until golden.
- Decorate with pecans.
|
