- Rating:
- Servings:
- 10 slices
- Difficulty:
- Total Time:
- Recipe By:
- Patricia Greenberg
Ingredients
- 1 Graham Cracker Pie Crust (9 inch)
- 12 ounces Organic Tofu (Firm)
- 4 ounces Soy Cream Cheese
- 1/2 cup Sugar or Light Granulated Can Juice
- 1 Banana preferably very ripe
- 1/4 cup Dried Pineapple Rings coarsely chopped
- 1/4 cup Macadamia Nuts chopped coarsely
Directions
Preheat oven to 350 degrees.
Bake the graham cracker crust for 6 minutes and set aside.
In a food processor, combine the tofu, soy cream cheese, and sugar and puree until smooth. Add the banana and continue to puree until fully combined.
Pour into the prepared piecrust and spread the dried pineapple and macadamia nuts evenly across the top of the pie.
Bake for 20 minutes. Remove from the oven and cool completely. Refrigerate for at least an hour, or overnight.
Wrapped, this pie will keep in the refrigerator for 5 days (if it hasn't already been eaten!).
