Asparagus & Cream Pie

It's that wonderful time of year again -- we just bought our first bundle of locally-grown Washington asparagus! Local asparagus season is like an annual celebration in our family. As soon as the farmer's market opens we start buying enormous bagfuls of the stuff, eating it lightly steamed with a dab of margarine, stir-fried with sesame oil and soy sauce, creamed into soup, even pickled (well, really just my crazy aunt likes it pickled).
Today's lunch is filled with crisp, blanched aspargus, Chicken-Free Nuggets, fresh pineapple, and a cute little pielette for dessert. The other day at the store I discovered that Keebler Ready Crust Mini Graham Pie Crusts are vegan. They were crying out to go in a lunch box, so last night I came up with this simple Coconut Cream Pie Filling:

First, blend 6 oz. (half a box) of soft silken tofu until smooth, and set aside.

In a medium saucepan whisk together 1/3 cup sugar and 5 TB cornstarch. Pour in one 14 oz. can light coconut milk (I used Trader Joe's brand) and cook, stirring or whisking constantly, over medium-high heat until thick.

Fold in the tofu, 1 tsp. vanilla, 1/8 tsp. coconut extract, and 1/3 cup finely shredded coconut. Pour into six mini graham pie crusts and chill.

Verdict: The pie was sturdy enough to travel well in the lunch box, covered with a bit of plastic wrap and nestled in place with crumpled parchment. Shmoo loved everything! 5 stars.