citron custard pie

sort of like a cheese cake but without the curdled extract of a lactating cow.

for the pie crust
1 cup pastry flour
1/4 cup non hydrogenated vegetable shortening
1 tsp tahini
pinch sea salt
water

combine shortening with flour, salt and tahini till it forms small pebble like pieces. Add enough water to form a dough and then refrigerate for one hour. Roll out into pie crust and fill immediately.

for the custard
1 pound silken tofu
1/2 cup maple syrup
1/4 cup tahini
1 citron
dash salt
1 tbsp lemon juice

Use the peel of the citron and
combine everything in a blender till very smooth.
Pour into pie shell and bake at 40 minutes. Let cool to room temperature before baking

Important note: Since this custard is made from silken tofu, it does not sit well. Thus you cannot make this in advance and refrigerate it. Must be served the day it is made or it will start to sour as all cooked tofu dishes do.