Position a rack in the lowest part of the oven and another rack in the middle. Preheat to 375F.
To make the filling, drain the water from the tofu, but keep the tofu in the container. Cut the tofu into a few pieces and cover with a piece of plastic wrap. Place a heavy object on the tofu and press for 10 minutes. Drain the tofu and place in a blender or food processor. Blend for 3 to 4 minutes, until the tofu is pureed. Add the remaining ingredients and blend until smooth. You may need to do this in several batches.
Pour the filling into the piecrust. Place on the oven's lowest rack and bake for 20 minutes, then reduce the oven temperature to 350F, move the pie to the middle rack and bake for 30 to 35 minutes, until the filling has darkened and is shiny. The filling will have cracked and the center will jiggle when the pie is moved. It will firm as it cools. A knife inserted in the center should come out nearly clean.
Place the pie on a rack and cool to room temperature. Cover with waxed paper on parchment paper and refrigerate for 5 to 6 hours before serving.
Originally Submitted
10/17/2012
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