2 lb. tofu, cut up
1/2 tsp. salt (opt.)
1/4 c. lemon juice
1/2 c. mild-flavored oil
1/2 c. + 2 tbsp. honey
2 tsp. vanilla
1 tbsp. cornstarch
Graham crackers to make 1 1/4 c. crumbs
1/4 c. butter, softened

Preheat oven to 350 degrees. Dissolve cornstarch in 2 tablespoons water. Combine all filling ingredients (saving 2 tablespoons of the honey for the crust) and blend until creamy. (Unless you have an oversized blender it's easiest to do this in two batches.)

Prepare graham cracker crust as follows. Crush crackers in blender to make 1 1/4 cups crumbs. Mix crumbs with 2 tablespoons honey and softened butter, then press into place in a 9 inch pie tin. Pour in filling and bake for 40 minutes or until top is golden brown and cake has jelled. Let cool before serving, or chill if desired. Top with sliced fruit for a nice touch.