2 cups Graham cracker crumbs
1/4 cup real maple syrup
8-ounces firm silken tofu
8-ounces non-dairy cream cheese
1 tablespoon lemon zest
1-1/2 lemons, juiced
1 cup confectioners sugar
1 tablespoon cornstarch
2 tablespoons soy milk
1 21-ounce can cherry pie filling
Preheat oven to 350 degrees. In a medium bowl, mix together
Graham cracker crumbs and 1/4 cup maple syrup. Press into 9-inch
pie pan. Bake for 5 minutes. In a blender, combine tofu, cream cheese,
lemon zest and juice, and confectioners sugar.
Dissolve cornstarch in soy milk and add to the blender.
Blend until smooth. Pour into crust.
Bake for 25 minutes at 350 degrees. Reduce heat to 325
degrees and continue baking for 15 minutes or until set.
Cool on a wire rack and chill for several hours. Invert
onto a plate and then invert again onto a serving platter. Pour
cherry pie filling over top and serve.