1 vegan pie crust
½ cup organic cane sugar
5 Tbsp (non-GMO) corn starch
2 cups almond, coconut or rice milk
½ tsp salt
1 tsp vanilla extract
½ pound firm or extra firm silken tofu (ex. Mori-Nu boxed, non-GMO)
2 ripe bananas
2 Tbsp slivered or sliced almonds
1 container rice or soy whipped cream topping
Directions: Prepare crust according to directions. Let cool. Mix the sugar and corn starch in a saucepan, and then stir in the soy or rice milk and salt. Cook over medium heat, stirring constantly, until very thick, (may take 15 minutes). Drain the tofu and blend it in a food processor with vanilla until totally smooth, then add the warm pudding mixture and blend until smooth. Slice the bananas into thin rounds and arrange them in the cooled crust. Spread the pudding mixture on top. Toast the chopped almonds in a 375 degree oven until lightly browned, about 10 minutes, then sprinkle evenly over the pie. Refrigerate until completely chilled, at least 2 hours. Garnish with the whipped topping right before serving. Serves 8.
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