Strawberry Cloud Pie Recipe

Strawberry Cloud Pie Recipe

Ingredients

Makes 8 servings

Crust

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup vegan margarine, cut into small pieces
• 3 tablespoons ice water

Filling

• 1 (12-ounce) package firm silken tofu, drained and pressed
• ¾ cup sugar
• 1 teaspoon pure vanilla extract
• 2 cups sliced fresh strawberries
• 1/2 cup strawberry preserves
• 1 tablespoon cornstarch dissolved in 2 tablespoons water

Method

1. Make the crust: In a food processor, combine the flour, salt and sugar and pulse to combine
2. Add the margarine and process until crumbly
3. With the machine running, stream in the water and process to form a soft dough
4. Do not overmix
5. Flatten the dough into a disk and wrap in plastic wrap
6. Refrigerate for 30 minutes
7. Preheat the oven to 400°F
8. Roll out the dough on a lightly floured work surface to about 10 inches in diameter
9. Fit the dough into a 9-inch pie plate
10. Trim and flute the edges
11. Prick holes in the bottom of the dough with a fork
12. Bake for 10 minutes, then remove from the oven and set aside
13. Reduce the oven temperature to 350°F
14. Make the filling: In a blender or food processor, combine the tofu, sugar and vanilla and blend until smooth
15. Pour into the prepared crust
16. Bake for 30 minutes
17. Remove from the oven and set aside to cool for 30 minutes
18. Arrange the sliced strawberries on top of the pie in a decorative pattern to cover the entire surface
19. Set aside
20. Puree the preserves in a blender or food processor and transfer to a small saucepan over medium heat
21. Stir in the cornstarch mixture and continue stirring until the mixture has thickened
22. Spoon the strawberry glaze over the pie
23. Refrigerate the pie at least 1 hour before serving to chill the filling and set the glaze

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