Patricia Greenburg's Dairy-free Tropical Banana Cream Pie

Total Time: 2 hrs 26 mins Preparation Time: 2 hrs Cook Time: 26 mins

Ingredients

• Servings: 8
• 1 9-inch graham cracker crust, unbaked (your preferred recipe)
• 12 ounces organic firm tofu
• 4 ounces soy cream cheese
• 1/2 cup sugar
• 1 banana, preferably very ripe
• 1/4 cup coarsely chopped, dried pineapple ring
• 1/4 cup coarsely chopped macadamia nuts

Recipe

• 1 preheat oven to 350f degrees.
• 2 bake the graham cracker crust for 6 minutes and set aside.
• 3 in a food processor, combine the tofu, soy cream cheese and sugar and puree until smooth.
• 4 add the banana and continue to puree until fully combined.
• 5 pour into the prepared piecrust and spread the dried pineapple and macadamia nuts evenly across the top of the pie.
• 6 bake for 20 minutes.
• 7 remove from the oven and cool completely.
• 8 refrigerate for at least an hour, or overnight.
• 9 wrapped, this pie will keep in the refrigerator for 5 days.