Banana Cream Pie
4 hours, medium, Serves 8
A delicious banana cream pie recipe, made extra creamy and protein-packed with Soy-Free Tofu
Featured Products
Blend up Soy-Free Tofu to make a creamy base for this pie
Ingredients
- GRAHAM CRACKER CRUST
- 1 ⅓ cups graham cracker crumbs, finely ground
- ⅓ cup of unsweetened coconut flakes
- 5 Tbsp coconut sugar
- 6 Tbsp dairy-free butter or margarine, melted
- 1 to 2 ripe bananas, sliced and peeled
- BANANA CREAM PIE FILLING
- ¾ cup pure maple syrup
- 1 cup coconut milk, full-fat
- ¼ cup cornstarch
- 1 Tbsp virgin coconut oil
- 1 packs of Big Mountain Foods Soy-Free Tofu
- 2 large bananas, peeled and mashed
- ½ tsp sea salt, finely ground
- ½ tsp pure vanilla extract
- CREAMY PIE TOPPING
- 2 (14-oz) cans of full-fat coconut milk
- ⅓ cup + 2 Tbsp confectionary sugar
- Any sweet garnishes of your choice
Recipe Preparation
BUILDING YOUR PIE CRUST
- Preheat your oven to 350°F. Lightly grease your 9-inch pie dish with coconut oil and set aside.
- Using a small-sized mixing bowl, mix the graham cracker crumbs, sugar, and coconut flakes until well combined. Pour in the melted dairy-free butter or margarine and stir until the mixture begins to clump together. Press the graham crust mixture into the bottom of the prepared pie plate.
- Place in the oven for 8 to 10 minutes, or until lightly golden brown. Remove the pie plate from the oven. Transfer the dish to a wire cooling rack and allow to cool completely.
- Thinly slice the bananas. Place a layer of fresh banana slices in the bottom of the pie crust before filling.
REPARING YOUR BANANA FILLING
- Place a small-sized saucepan over medium-low heat. Place the maple syrup, coconut milk, and corn starch in the pan and mix well. Cook for 2 to 4 minutes while stirring often, or until the mixture is slightly thickened and reduced. Stir in your coconut oil and remove the saucepan from the heat.
- Place tofu, bananas, sea salt, and vanilla extract in a blender and process until creamy. Scrape down the sides of the blender with a spatula a few times between processing. Pour in the slightly cooled coconut-maple syrup mixture. Blend until the combination is a smooth and creamy texture. 3, Pour your filling into the cooled pie crust, on top of the banana slices.
- Place the banana pie in the refrigerator to cool. The banana cream pie sets fully in 3 to 6 hours.
WHIPPING UP YOUR COCONUT CREAM TOPPING - RIGHT BEFORE SERVING
- Place both cans of coconut milk, mixing bowl, and whisk attachment from your standing mixer in your refrigerator for a minimum of 8 hours, up to overnight.
- Remove all items from the fridge. Work as quickly as you can while the ingredients are still cold. Attach the mixing bowl and whisk attachment to the standing mixer right before preparing the whipped cream. Puncture a hole into the coconut milk cans with the pointed end of a can opener. Drain and discard the watery liquid from the cans. You can also save it for smoothies. Once the fluid is fully drained, open the cans. Scoop out the coconut fat and drop into the chilled mixing bowl.
- Whip the coconut fat at high speed for 15 to 20 seconds, or until smooth. Add the confectionary sugar and mix for 20 seconds more. Start at low-speed and increase to high until the sugar is just incorporated. (Do not overmix!)
- Slice your pie, and dollop a generous amount of whipped cream on top. Add any other toppings you'd like.
- Serve, and enjoy your eggless banana cream pie!
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