Cranberry Custard Pie from Vegan Desserts by Hannah Kaminsky

Ingredients

• 1¼ Cups Graham Cracker Crumbs
• ½ Cup Almond Meal
• ¼ Cup Margarine or Coconut Oil, Melted
• ½ Teaspoon Baking Powder
• ¼ Teaspoon Salt
• ½ Teaspoon Ground Cinnamon
• 1 Teaspoon Lemon Zest
• 1 12-Ounce Package Extra Firm Silken Tofu
• ½ Cup 100 percent Cranberry Juice
• ¾ Cup Dark Brown Sugar, Firmly Packed
• 2 Tablespoons Orange Juice
• 1 Teaspoon Vanilla Extract
• 1 Cup Granulated Sugar
• 1 Cup Vegetable Shortening
• 1 Cup Orange Juice
• ¼ Cup Cornstarch
• 2 Cups Whole Unsweetened Cranberries, Fresh or Frozen