Ingredients for Patricia Greenburg's Dairy Free Tropical Banana Cream Pie
- 1 (9 inch) graham cracker crust
- 14 ounces silken tofu, drained
- 4 ounces soy cream cheese
- 1/2 cup granulated sugar
- 2 medium ripe bananas (about 1 cup mashed)
- 1/2 cup dried pineapple chunks
- 1/2 cup chopped macadamia nuts
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How to Make Patricia Greenburg's Dairy Free Tropical Banana Cream Pie
- Preheat oven to 350°F (175°C).
- Bake a 9-inch graham cracker crust (store-bought or homemade) for 6-8 minutes. Let cool completely.
- In a food processor, combine 14 ounces silken tofu, 4 ounces soy cream cheese, and 1/2 cup granulated sugar. Puree until completely smooth and creamy.
- Add 2 ripe medium bananas (about 1 cup mashed) to the food processor. Puree until fully combined and smooth.
- Pour the creamy banana mixture into the cooled graham cracker crust.
- Evenly distribute 1/2 cup dried pineapple chunks and 1/2 cup chopped macadamia nuts over the top of the pie filling.
- Bake for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
- Once chilled, serve and enjoy! This pie will keep, well-wrapped, in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
106g
Fat
12g
Carbs
12g