Mini Coconut Cream Pies

These mini cream pies could also be made as a full-sized pie.  I just like the mini versions so I can bring some to the office, etc. They turned out great and are so much better for you than regular cream pies! Even my very carnivorous testers raved about them.

Mini Coconut Cream Pies
 
Ingredients for filling:
-6 ounces soft silken tofu

-1/3 cup sugar
-5 tablespoons cornstarch
-1 can ounces coconut milk
-1 teaspoon vanilla
-1/2 cup shredded coconut 

-dark chocolate pieces or flakes, for garnish (if desired)

Ingredients for crust:

-1 1/2 cups graham cracker or cookie crumbs (I used oat cookies and ran them through the food processor to get crumbs)

-1 tbsp. sugar

-1/4 cup melted margarine or vegan butter

Method:

Preheat oven to 350F. Combine graham cracker crumbs, sugar and vegan butter and mix with a spatula or your hands. Then gently pat the crust into muffin tins or one big pie pan. I made mine fairly thick. Make sure there are no empty spots. Put it in the oven and bake for about 10 minutes. Remove and cool.

Meanwhile, blend the tofu in a food processor until creamy with no lumps. Set aside. In a saucepan over medium heat, whisk together the cornstarch and sugar until combined then slowly pour in the coconut milk. Whisk continuously until it has thickened quite a bit. Then add in the tofu, vanilla, and coconut. Keep whisking a bit more over lower heat until you get your desired consistency. Note that once you chill it, it will become even thicker, so if you you like a pudding-y pie, don't keep it on the stove until it's too thick. 

Once the pie crusts have cooled, spoon the filling into them to the top and chill in the fridge. Remove from the fridge about 30 min before serving. Enjoy!