Prep 20 mins
Cook 0 mins
I just made this pie and it looks really good and the filling tasted great. I'm going to have a piece of it once it cools. I will top it with a big dollop of Coconut Whipped Cream. You will need one Vegan Pie Crust for this recipe. I didn't include the time it took to bake the pie crust in this recipe. The pie crust I used is Vegan Pie Crust (Blind Baked).
For the pudding
- 1⁄2 cup vegan sugar
- 5 tablespoons arrowroot
- 2 cups soymilk (non-dairy)
- 1⁄2 teaspoon sea salt
- 1 teaspoon banana extract
- 1⁄2 lb firm tofu
- 2 ripe bananas
- 2 tablespoons coarsely chopped almonds (roasted)
- Prepare your favorite single pie crust and blind bake it. Then cool it thoroughly. I included the blind baked pie crust I used in the above description.
- Mix the sugar and arrowroot flour in a saucepan. Then stir in the non-dairy milk and salt.
- Cook over medium heat, stirring constantly, until very thick.
- Remove from the heat and stir in the banana extract. Drain the tofu and blend in a food processor until creamy and smooth.
- Add the creamed tofu to the pudding.
- I used a hand blender to mix to make sure it was totally smooth.
- Put the cooled pudding into your cooled pie crust.
- Cut the two bananas into thin slices and place on the top of the pie. You can also place one on the crust or both if you like.
- Roast the almonds in a 375°F oven for about 8 minutes, but watch them, they brown fast!
- Once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours.
- Bon Appetit!
So I tried this recipe with cornstarch instead of arrowroot as a substitute. It should have worked well but it was very, very watery. It did not set up like pudding at all. I think it could have worked well with 1 cup rather than 2. Also, the taste of the tofu was very strong.