Vegan Strawberry Mountain Pie Recipe from The Jazzy Vegetarian

Ingredients

Crust

• 1 cup plus 2 tablespoons vegan cookie crumbs or vegan graham cracker crumbs, see note
• 3 to 5 heaping tablespoons sesame tahini
• 1.5 tablespoons nondairy milk

Filling

• 16 ounces extra-firm regular tofu
• 8 ounces soft silken tofu
• 1/3 cup raw cashews
• 1/3 cup plus 1 tablespoon vegan white sugar or preferred sweetener

Topping

• 16 ounces organic strawberries
• 2 tablespoons strawberry preserves
• 2.5 teaspoons filtered or spring water

Instructions

1. Preheat the oven to 400°F (200°C).
2. To make the crust: combine cookie crumbs, 3 heaping tablespoons tahini, and 1½ tablespoons nondairy milk in a medium bowl. Use a fork or dough blender to mix. Add more tahini until crumbs are moistened but still crumbly (up to 5 heaping tablespoons total). Press the mixture evenly into the bottom of a 9-inch pie plate. Bake 5 minutes, then place on a wire rack and cool 10 minutes.
3. While the crust cools, blend the extra-firm tofu, silken tofu, cashews, and sugar until smooth. Pour the filling over the cooled crust, spread evenly, and smooth the top. Bake 20–30 minutes, until the top is slightly firm (the center will remain soft). Remove to a wire rack and cool 5 minutes.
4. While the pie bakes, trim 1/8 to 1/4 inch from the wide end of each strawberry. When the pie is warm, arrange the strawberries flat end down across the top, gently pressing each into the filling so it stands upright. Whisk preserves and water together, then brush the mixture evenly over the strawberries.
5. Refrigerate 4 to 8 hours before serving. The filling will be soft, so cut carefully. Store leftovers tightly covered in the refrigerator for up to 2 days.

Notes