Patricia Greenburg's Dairy-free Tropical Banana Cream Pie

"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."
 
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Ready In:
2hrs 26mins
Ingredients:
7
Serves:
8
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ingredients

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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.

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Reviews

  1. 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!
     
  2. 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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RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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