A few days ago a friend of ours gave us a package of the most sensational Blackberries. They were so good in fact that I wanted to do something special with them. I knew immediately that they wanted to be with lemon. I found an incredibly tasty and easy recipe for a lemon, tofu pie from the International Vegetarian Union. I made it my own with some fanciful changes and then created an elegant and simple Blackberry compote to be the proverbial cherry on top.
Here is a funny tale about how we kept “having to” sample it. As soon as the pie was chilled, I sliced the pie and took a piece out for us to taste. Then, I realized that I had intended to photograph the whole pie first. Oops. No sense in going to all the time or trouble of photographing it before we even know if it is blog worthy. So we taste tested it and were absolutely dazzled. I think everything should be made with lemons and the blackberry compote really added a flavorful touch and burst of tantalizing color. I plated up a photo worthy piece and snapped away with the camera. Then, here I was with this perfect piece of pie. Obviously I can’t put it back in the pie pan with all of those berries on it. So we ate that too.
After dinner, about an hour and a half later we had unexpected company that knew I had made a pie that evening. We couldn’t possibly make her eat a slice alone…that would just be rude.
All in all we each had two whole pieces of pie, since the first ones were shared. One before dinner and one after. That doesn’t seem unreasonable to me…especially when it is this good. This pie tastes like Summer. It is easy to make and easier to crave.
Ginger Lemon Cream Pie
Original Recipe from IVU.org and modified by S. Duquet
1 9″ graham cracker crust ( I used a vegan store bought crust. Feel free to create your own if you would like)
1 Pound of firm Silken Tofu
1/3 C sugar
1 Tablespoon Almond Butter ( I used no salt added)
2.5 Tbsp fresh lemon juice
Zest of 4 lemons ( I will use more next time. I love lemon)
1 tsp Ginger Juice ( You may also use ginger powder or fresh ginger to your taste)
1/2 tsp orange extract
2 Tbsp cornstarch dissolved in 2 Tbsp non dairy milk ( I used coconut milk and mixed it very well before I added it to the mixture)
Make It Happen
~Preheat oven to 350 degrees
~Put all ingredients except crust into your food processor or blender.
~Blend until very smooth
~Pour into pie crust and bake until the top is lightly browned and middle is set. The recipe said for 30 minutes and mine took 39. Monitor it very closely near the end so the top does not get too brown.
~Let cool on a rack until you can put in the fridge to chill for at least two hours.
Blackberry Vanilla Compote
By: S. Duquet
1 Pint of fresh Blackberries (save a whole berry for each slice to use as garnish)
1/2 C water
2 Tsp vanilla (or more if you would like)
1 Tbsp Brown Rice Syrup
Make It Happen
Put all ingredients in a saucepan and cook low and slow. Mash berries with a potato masher. Cook until berries reach your desired consistency. Once compote is cooked, feel free to add a smidge of water if it becomes too thick.
This pie is fresh and light and has the silky texture of the most wonderful cream pie I have ever enjoyed. The filling actually has little nooks and crannies of air pockets that make the texture so light and airy. I loved it because it didn’t need any oil and did not require cream cheese. The essence of ginger is a perfect companion to
the tangy lemon and blackberries. Once this pie is chilling in your fridge you will not so secretly want to consume the entire thing.
Have a delicious day.
Tags: compassionate eating, dairy free, Ginger Lemon Cream pie, going veg, lemon ginger pie, plant based diet, trying vegetarian, vegan, vegan challenge, vegan dessert recipe, vegan lemon cream pie, vegan pie recipe, vegan wannabe