Vegan Rhubarb Custard Pie

Remember my grandma's amazing one-crust custard rhubarb pie? Well, this is it, but in vegan form! I have no local farmer to buy eggs from during the winter, so I have no eggs, but I have frozen rhubarb from the spring. I wanted this pie again, so I thought I'd give it a shot with 1/4 cup of pureed silken tofu in place of each egg. Amazingly, it turned out tasting no different than the egg version! Now, I was impatient to eat some when it came out of the oven, so I didn't let it set, and this happened:


However, by the next day, pieces came out nicely set, with no such issues.