Patricia Greenburg's Dairy-free Tropical Banana Cream Pie

READY IN: 2hrs 26mins
Recipe by Lennie

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.

Top Review by Nikoma

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!

Ingredients Nutrition

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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