Dairy-Free Banana Cream Pie Recipe

Step 1

Preheat the oven to 350 F. Lightly grease a 9-inch pie plate and set aside. In a small mixing bowl, combine the graham cracker crumbs, coconut flakes, and sugar until well mixed. Add in the melted dairy-free soy margarine and rub in until the mixture begins to clump together. Press into the prepared pie plate and place in the oven for 8 to 10 minutes, or until lightly browned. Transfer to a wire cooling rack to cool completely. Layer one layer of fresh banana slices in the bottom of the crust before filling.

Step 2

In a small saucepan over medium-low heat, combine the maple syrup, coconut milk, and corn starch, mixing well to combine. Stirring often, cook for 2 to 4 minutes, or until the liquid is just slightly reduced and thickened. Stir in the coconut oil and remove from heat. In a blender, process the tofu, bananas, sea salt, and vanilla extract until creamy. (You will have to scrape down the sides a few times between processing.) Add the slightly cooled maple syrup-coconut mixture and blend until smooth and creamy. Pour into the cooled pie crust over the banana slices. Place in the refrigerator to cool and set completely for about 3 to 6 hours.