Lemon Cream Pie

FILLING
3/4 cup apple juice
1 1/2 tablespoons lemon zest, chopped
3/4 cup lemon juice (need about 3 to 5 lemons for above zest and juice)
3/4 cup brown rice syrup
1/4 cup maple syrup
1 pinch salt
1 tablespoon agar flakes
3 tablespoons tapioca flour
1/2 cup water
12 1/3 ounces tofu, low-fat silken, (extra-firm)
GARNISH
1 teaspoon lemon zest (from half a lemon)
3 lemon wheels, thinly sliced
3 whole mint leaves

CRUST
Because this filling does not get baked at all, you will need a completely prepared pie crust. So if you want to use a pie crust that needs to be baked such as the "Non-Gluten Pie Crust" (see recipe), then completely bake it before putting this filling into it. If you are using a crust that does not need to be baked such as the "Dried Fruit and Nut Pie Crust" (see recipe), then you can add the filling immediately.
FILLING
Combine apple juice, lemon zest, lemon juice, brown rice syrup, maple syrup, and salt in a sauce pan. Sprinkle agar flakes on top and let sit for 3 minutes. Gently heat mixture on low, stirring often. Separately from the juice mixture, mix tapioca flour and water, and then add this to the juice mixture after it has been cooking for about 10 minutes. Cook until slightly thick (about 4 minutes). It will not get that thick yet because the agar agar needs to be refrigerated before it firms up.
Add tofu to the sauce pan, and use a small electric hand blender to completely blend the filling until very smooth. This makes for easier clean up. Alternatively, put the juice mixture and the tofu into a food processor and process until very smooth. Pour into the completely prepared pie crust.
GARNISH
Garnish with lemon zest, thinly sliced whole lemon pieces, and mint leaves. Refrigerate (uncovered) until firm. It probably will take overnight to firm up, but depending on the exact consistency of the filling, it could be firm in 4 hours.
VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners).
- "Key Lime Pie" - Use key lime juice in place of the lemon juice, lime zest in place of lemon zest, and lime wheels in place of the lemon wheels.
- "Orange Cream Pie" - Use orange juice in place of the lemon juice, orange zest in place of lemon zest, and orange wheels in place of the lemon wheels.