Prep 2 hrs
Cook 26 mins
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.
- 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.
I used Lite Firm Silken Tofu for this, regular cream cheese and an extra 1/2 banana. It's very good, but not as solid and thick as regular cream pies. I don't think you'd fool any hard core tofu haters. The pineapple and nuts are what really make this pie! I also added some flaked coconut on top which was perfect for this. Next time I'll try mixing some coconut through the tofu to thicken it a bit. I'd also like to try this method with mango and see what happens! Thanks Lennie!
I made this and it got rave reviews. Very easy, worth noting that the 2hr prep includes the time it takes to chill. Actual mixing time-- 5 minutes tops. The only hard part is tracking down the ingredients (tofutti makes a soy cream cheese) I did modify it by adding an extra banana. I've made it twice, because everyone loved the first batch and finished it off and asked that I make another the next day. Enjoyed not just by my dairy-intolerant sister.