This vegan custard pie is filled with a sweet vanilla filling that's made from a surprise ingredient. So rich and creamy, you'd never guess this decadent dessert was made without eggs or dairy!
Preheat the oven to 400°F.
Place the tofu, coconut milk, sugar, cornstarch, vanilla, salt, nutmeg, and turmeric (if using) into a blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.
Pour the tofu mixture into the pie crust, then sprinkle the top with brown sugar.
Bake the pie for 45 to 50 minutes, until partially set but still wobbly in the center.
Transfer the pie to a cooling rack to cool.
When the pie has cooled, move it to the refrigerator and chill for at least 1 hour.
Slice and serve.