Directions:
- Preheat oven to 350F degrees.
- Bake the graham cracker crust for 6 minutes and set aside.
- In a food processor, combine the tofu, soy cream cheese and sugar and puree until smooth.
- Add the banana and continue to puree until fully combined.
- Pour into the prepared piecrust and spread the dried pineapple and macadamia nuts evenly across the top of the pie.
- Bake for 20 minutes.
- Remove from the oven and cool completely.
- Refrigerate for at least an hour, or overnight.
- Wrapped, this pie will keep in the refrigerator for 5 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1316.36 Kcal (5511 kJ) | ||
| Calories from fat | 613.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.2g | 105% | |
|---|---|---|---|
| Sodium | 1403.23mg | 58% | |
| Potassium | 283.28mg | 6% | |
| Total Carbs | 166.8g | 56% | |
| Sugars | 99.9g | 400% | |
| Dietary Fiber | 6.03g | 24% | |
| Protein | 15.23g | 30% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 5.3mg | 30% | |
| Calcium | 108mg | 11% | |
| Amount Per 100 g | |||
| Calories | 404.98 Kcal (1696 kJ) | ||
| Calories from fat | 188.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.98g | 105% | |
|---|---|---|---|
| Sodium | 431.7mg | 58% | |
| Potassium | 87.15mg | 6% | |
| Total Carbs | 51.32g | 56% | |
| Sugars | 30.73g | 400% | |
| Dietary Fiber | 1.85g | 24% | |
| Protein | 4.69g | 30% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 1.6mg | 30% | |
| Calcium | 33.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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