Patricia Greenburg's Dairy-free Tropical Banana Cream Pie

Total Time
2hrs 26mins
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.

Ingredients Nutrition


  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.
Most Helpful

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!

Nikoma September 12, 2008

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.

landchild2055 August 02, 2006