Preheat oven
to 350C. Combine graham crackers, pecans and oil. Mix well and press
into a glass pie pan. Bake at 350C for 10 minutes. Remove from oven and
let cool. While crust is baking, combine strawberries with lemon juice.
Set aside. Combine tofu, rice syrup, and vanilla, and purée until very
smooth. Stir in strawberries and spoon into crust. Bake at 350C
for another 7 minutes, or until berries are soft and juicy. Remove from
oven and cool thoroughly in refrigerator to set. Garnish with additional
berries and serve cold.
This
strawberry pie is a truly dreamy dessert. Made with a pecan spiked crust
and a creamy, dairy free filling, it's a special treat for any occasion.
