Banana Cream Pie (Vegan)

Recipe by Chef Joey Z.
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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