Vegan Coconut Custard Pie

Preheat oven to 375 degrees F.

Crush the graham crackers to fine crumbs in a food processor or blender (or wrap in wax paper and crush with a rolling pin). Use a fork to mix with the melted spread or margarine in a small bowl. Transfer to a lightly oiled pie pan and press down firmly, using a fork or your hand, covering the bottom and sides of the pan. Prick lightly in three or four places with a fork, then bake for fifteen minutes. Set aside.

Blend or process the tofu, oil, vanilla, salt, and sweetener until smooth. Transfer to a bowl (a rubber spatula works well) and stir in one cup of shredded coconut, mixing well to distribute evenly.

Carefully scrape the mixture into the baked pie crust, smoothing the top with the back of a spoon. Bake for fifteen minutes, then remove from oven and sprinkle the top with the remaining 1/4 cup of coconut.

Return to the oven for another five or six minutes only (the coconut can brown lightly but do not let it burn). Remove from the oven and let cool to room temperature, then chill for several hours in the refrigerator.

Served chilled, or if you prefer, return to room temperature to serve (it will be a little softer this way).