Banana Cream Pie (Vegan)
"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 Recipe #219030. 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 Recipe #253747."
photo by Chef Joey Z.
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
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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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
