Banana Cream Pie (Vegan)

1. 1

   Prepare your favorite single pie crust and blind bake it. Then cool it thoroughly. I included the blind baked pie crust I used in the above description.

2. 2

   Mix the sugar and arrowroot flour in a saucepan. Then stir in the non-dairy milk and salt.

3. 3

   Cook over medium heat, stirring constantly, until very thick.

4. 4

   Remove from the heat and stir in the banana extract. Drain the tofu and blend in a food processor until creamy and smooth.

5. 5

   Add the creamed tofu to the pudding.

6. 6

   I used a hand blender to mix to make sure it was totally smooth.

7. 7

   Put the cooled pudding into your cooled pie crust.

8. 8

   Cut the two bananas into thin slices and place on the top of the pie. You can also place one on the crust or both if you like.

9. 9

   Roast the almonds in a 375u00b0F oven for about 8 minutes, but watch them, they brown fast!

10. 10

    Once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours.

11. 11

    Bon Appetit!

* Per serving · 4 servings · Values may vary.

No additional tips available.