Vegan Pecan Pie

Pick out about half a cup of the best shaped pecans and set these aside. They will be used to decorate your pecan pie.
Roughly chop the rest of the pecans and place in a medium sized mixing bowl.
In a blender or high-powered smoothie maker, whizz together the tofu, condensed milk, melted butter, brown sugar, vanilla extract and cornstarch until smooth.
Pour this mixture over the chopped pecans, then add the lemon zest and sea salt and gently mix until the nuts are thoroughly coated. Set to one side whilst you roll out your pastry.
Preheat your oven to 170c.
Roll out your pastry crust and line your 9" pie dish.
Pour the pecan mixture into your pie dish.
Decorate with the reserved pecans, then place in your preheated oven for 30 minutes.
After 30 minutes, check to see if the pie crust is browning too quickly. If so, cover with a little foil, then bake for another 15 minutes. If it's not browning, don't worry about covering!
After 45 minutes, the filling should feel firm to the touch.
Remove from the oven, leave to cool at room temperature then chill for at least 4 hours before serving.