Serves: 5
Total Calories: 911
Yield: 9 inch pie

prebaked Pecan Pie Crust or Coconut Pie Crust, cooled*
8 small (or 5 large) peaches or nectarines peeled and sliced
3/4 cup orange juice
2 1/2 tablespoons agar flakes
3/4 cup mashed firm silken tofu
1/3 cup agave syrup
1 teaspoon vanilla extract

* For extra-crispness, brush the prebaked crust with a tablespoon of coconut oil while it is still hot from the oven. Refrigerate the crust until chilled before adding the filling.
1. Line the bottom of the pie crust with a layer of peach slices and set aside.
2. To prepare the filling, combine the orange juice and agar in a saucepan and bring to a boil. Reduce the heat to low and simmer, stirring often, for 5 minutes or until the agar is completely dissolved.
3. Place the tofu, agave syrup, vanilla, and the remaining peaches (reserve a few slices to decorate the top of the pie) in a food processor or blender. Blend until smooth and creamy. (If using a blender, this may have to be done in two batches.) Add the agar mixture and continue to blend until well mixed.
4. Pour the filling into the crust. Decorate the top with the reserved sliced peaches, and refrigerate about 2 hours or until set.
5. Cut into wedges and serve.

Nutritional Facts:

Serves: 5
Total Calories: 911
Calories from Fat: 361

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Maple Icing
Carrot Maple Cake
Tofu Carob Brownies
Old Fashioned Apple Pie
Raspberry Cream Pie
Pie Baking Tips
Creamy Peach Pie
No Bake Blueberry Pie
Blueberry Crumble
Sweet Potato Pie
Apple Crisp
Fruit and Nut Squares
Carob Drop Cookies
Date Filled Tahini Cookies
Sprouted Wheat Treats
Almond Butter and Jam Cookies
No Bake Oatmeal Cookies
Melon Sorbet
Basic Kanten
Try Some Roasted Chestnuts
Chocolate Macadamia Nut Mousse
Tangerine Dream Sorbet
Teff Chocolate Pudding
Silken Tofu Whipped Topping
Strawberries in Rose Water Sauce
Stewed Rhubarb
Stuffed Figs
Avocado Mousse
Chocolate Almond Date Candy
Apple Cinnamon Pizza