Creamy Coconut Pie

Don't be afraid of the tofu - this pie is really good. A vegan classic. From How it all Vegan.

2 c. soft tofu (I like to use the silken tofu in the tetrapaks - you can use firm and the pie sets much better)
1/2 c. oil (don't use olive!)
2 t vanilla extract
1/2 t salt
1 1/2 c. dry sweetener (if you're using hippy ingredients like the book I got this from, this amount is okay, but for real sugar, cut back to less than a cup - even only 2/3 c.)
2 1/4 c. coconut, shredded
1 graham cracker pie crust (below)

Preheat oven to 350. In a blender or food processor, blend together the tofu, oil, vanilla, salt and sweetener. Pour into a large bowl and fold in 2 c of the coconut. Pour into a graham cracker pie crust and bake for 15 mins. Sprinkle the remaining 1/4 c coconut on top and bake for another 10 mins or more, until filling looks set and centre is firm. Serve chilled.

Graham Cracker Crust

1 1/2 c graham cracker crumbs
2-3 T oil
3 T water
dash of salt

In a medium bowl, mix together all the ingredients. Press the mixture evenly onto the bottom of a pie plate or cheesecake pan, using your fingers or the back of a spoon.