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1
Preheat oven to 350 degrees. ~
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2
Put the 2 cups of graham cracker crumbs into a food processor along with the pecans. Pulse until the nuts are about the same consistency as the cracker crumbs. Keep the processor running and slowly pour the oil into the feed tube. Scrape the bottom of the bowl once the oil has been mixed into the crumb-nut mixture (to ensure even mixing of ingredients). Check for correct consistency by squeezing a small amount of the mixture in your hand. It should hold together like moist (not wet) sand. If it is too dry, add a little more oil. If it is too wet, add more graham cracker crumbs. ~
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3
Press the mixture into a 10-inch glass pie dish. TIP: I use a smooth, round meat mallet to press the crumbs into the bottom of the pie dish. It keeps the corners from getting too thick and makes the bottom evenly compact. Use your fingers and thumb to press the side crust into an even thickness. ~
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4
Bake the crust for 10 minutes (or until lightly-browned). Remove from oven (leave oven on) and set crust aside to cool. ~
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5
Meanwhile, carefully rinse the raspberries and set aside to dry on paper towels. (If using frozen raspberries, rinse in a colander and allow them to drain). Select 1 cup of the nicer, bigger fresh raspberries and reserve. ~
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6
Take the 3 cups of the rinsed, dried raspberries (or if using, the frozen raspberries) and combine with the lemon juice in a medium bowl. Set aside. ~
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7
Process the tofu, rice syrup and vanilla extract in the food processor until smooth. Scrape mixture into the bowl of
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8
raspberries and carefully fold together. ~
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9
Spoon filling into the cooled crust and evenly smooth the top. ~
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10
Bake for another 7-10 minutes until the filling just barely sets up. Allow to cool to room temperature. Garnish the top of the pie with the reserved cup of fresh raspberries. ~
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11
Chill in the refrigerator until serving time. If you like, serve each piece with a big dollop of whipped cream.
