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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I just made this pie and it looks really good and the filling tasted great. I'm going to have a piece of it once it cools. I will top it with a big dollop of Coconut Whipped Cream. You will need one Vegan Pie Crust for this recipe. I didn't include the time it took to bake the pie crust in this recipe. The pie crust I used is Vegan Pie Crust (Blind Baked). Ingredients:
1/2 cup vegan sugar |
5 tablespoons arrowroot |
2 cups soymilk (non-dairy) |
1/2 teaspoon sea salt |
1 teaspoon banana extract |
1/2 lb firm tofu |
2 ripe bananas |
2 tablespoons coarsely chopped almonds (roasted) |
Directions:
1. Prepare your favorite single pie crust and blind bake it. Then cool it thoroughly. I included the blind baked pie crust I used in the above description.
2. Mix the sugar and arrowroot flour in a saucepan. Then stir in the non-dairy milk and salt.
3. Cook over medium heat, stirring constantly, until very thick.
4. Remove from the heat and stir in the banana extract. Drain the tofu and blend in a food processor until creamy and smooth.
5. Add the creamed tofu to the pudding.
6. I used a hand blender to mix to make sure it was totally smooth.
7. Put the cooled pudding into your cooled pie crust.
8. Cut the two bananas into thin slices and place on the top of the pie. You can also place one on the crust or both if you like.
9. Roast the almonds in a 375°F oven for about 8 minutes, but watch them, they brown fast!
10. Once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours.
11. Bon Appetit!
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