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    You are in: Home / Dairy-free / Patricia Greenburg's Dairy-free Tropical Banana Cream Pie Recipe
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    Patricia Greenburg's Dairy-free Tropical Banana Cream Pie

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    2 Total Reviews

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    • on September 12, 2008

      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!

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    • on August 02, 2006

      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.

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    Nutritional Facts for Patricia Greenburg's Dairy-free Tropical Banana Cream Pie

    Serving Size: 1 (109 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 271.5
    Calories from Fat 111
    Total Fat 12.4 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 176.2 mg
    Total Carbohydrate 37.3 g
    Dietary Fiber 1.6 g
    Sugars 26.6 g
    Protein 5.2 g

    The following items or measurements are not included:

    soy cream cheese

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