Patricia Greenburg’s Dairy-free Tropical Banana Cream Pie
🕒 Cook Time: 26 minutes
🕒 Prep Time: 2 hours
🕒 Total Time: 2 hours and 26 minutes
Description:
This delightful recipe, conceived by Patricia Greenburg, promises a tantalizing blend of tropical flavors in a dairy-free banana cream pie. Although untried by the creator herself, the prospect of indulging in this treat, infused with the essence of pineapples and bananas, and perhaps even venturing into the realm of tofu-based baking, is undoubtedly intriguing. The prep time, inclusive of chilling intervals, beckons both novice and seasoned bakers alike to embark on this culinary adventure.
Recipe Category: Pie
Keywords: Dessert, Pineapple, Soy/Tofu, Tropical Fruits, Beans, Fruit, Nuts, Vegan, Kid Friendly, Kosher, Potluck, Weeknight, Oven, Refrigerator, Beginner Cook, Small Appliance, Less than 4 Hours, Dairy-Free Foods, Easy
Nutritional Information (per serving):
- Calories: 271.5
- Fat Content: 12.4g
- Saturated Fat Content: 2.4g
- Cholesterol Content: 0mg
- Sodium Content: 176.2mg
- Carbohydrate Content: 37.3g
- Fiber Content: 1.6g
- Sugar Content: 26.7g
- Protein Content: 5.3g
Servings: 8
Ingredients:
- 1 9-inch graham cracker crust
- 12 oz firm tofu
- 4 tbsp sugar
- 1/2 banana
- 1 pineapple ring
- 1/4 cup dried pineapple
- 1/4 cup macadamia nuts
Instructions:
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Preheat your oven to 350°F (175°C).
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Bake the graham cracker crust in the preheated oven for 6 minutes until it’s slightly golden, then set it aside to cool.
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In a food processor, combine the firm tofu, soy cream cheese, and sugar. Puree the mixture until it reaches a smooth consistency.
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Add the half banana to the mixture in the food processor and continue to puree until fully combined.
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Pour the tofu and banana mixture into the prepared graham cracker crust, ensuring it spreads evenly.
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Evenly distribute the dried pineapple and macadamia nuts on top of the pie.
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Bake the pie in the oven for 20 minutes, allowing the flavors to meld and the pie to set.
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Remove the pie from the oven and let it cool completely at room temperature.
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Refrigerate the pie for at least an hour to chill it thoroughly, or leave it overnight for enhanced flavor development.
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Serve chilled, and enjoy the creamy tropical goodness of Patricia Greenburg’s Dairy-free Tropical Banana Cream Pie!
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Storage: Wrapped securely, this pie will keep in the refrigerator for up to 5 days, ensuring you can savor its delectable flavors over multiple servings throughout the week.
