Wheatsville Co-Op's Vegan Coconut Pie

This recipe is from the local co-op in Austin, Tx. This pie is the best coconut pie that I've ever had, vegan or not. Try it, you won't be dissapointed!

• Ready In: 30 mins
• Yields: 2 pies

Ingredients

• 2  vegan graham cracker pie crust
• 3 1⁄2 cups coconut (organic if possible)
• 3  lbs tofu (again, organic if possible)
• 3  cups powdered sugar (raw, organic)
• 6  teaspoons vanilla
• 1⁄2 cup canola oil
• 1  teaspoon salt

Directions

1. Blend tofu, powdered sugar, oil, vanilla, and salt in a blender until smooth and creamy. Fold in 3 cups of the coconut. Pour into pie shells and bake for 15 minutes. Sprinkle the remanining half cup of coconut on top and bake for another 5 minutes until the filling looks firm and set. Serve chilled.
2. Note: I was told to toast the coconut ahead of time for a much better flavor.