Patricia Greenburg's Dairy-free Tropical Banana Cream Pie |
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Prep Time: 120 Minutes Cook Time: 26 Minutes |
Ready In: 146 Minutes Servings: 8 |
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This recipe is untried by me, but it certainly sounds delicious and might be a great way to finally try baking with tofu! Prep time includes chilling time. Ingredients:
1 9-inch graham cracker crust, unbaked (your preferred recipe) |
12 ounces organic firm tofu |
4 ounces soy cream cheese |
1/2 cup sugar |
1 banana, preferably very ripe |
1/4 cup coarsely chopped, dried pineapple ring |
1/4 cup coarsely chopped macadamia nuts |
Directions:
1. Preheat oven to 350F degrees.
2. Bake the graham cracker crust for 6 minutes and set aside.
3. In a food processor, combine the tofu, soy cream cheese and sugar and puree until smooth.
4. Add the banana and continue to puree until fully combined.
5. Pour into the prepared piecrust and spread the dried pineapple and macadamia nuts evenly across the top of the pie.
6. Bake for 20 minutes.
7. Remove from the oven and cool completely.
8. Refrigerate for at least an hour, or overnight.
9. Wrapped, this pie will keep in the refrigerator for 5 days.
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