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Dessert
6 - 8 servings
2 hours
20 minutes
Chef Patricia Greenberg
A luscious vegan pie for yourself or guests, if you want to share. Others won't detect the tofu flavor!
1 Graham Cracker Pie Crust (9 inches)
12 ounces organic tofu (firm)
4 ounces soy cream cheese
1/2 cup sugar or light granulated cane juice
1 organic banana, preferably very ripe
1/4 cup dried pineapple rings, coarsely chopped
1/4 cup Macadamia Nuts, coarsely chopped
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!).
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