Patricia Greenburg's Dairy-free Tropical Banana Cream Pie

1. 1

   Preheat oven to 350F degrees.

2. 2

   Bake the graham cracker crust for 6 minutes and set aside.

3. 3

   In a food processor, combine the tofu, soy cream cheese and sugar and puree until smooth.

4. 4

   Add the banana and continue to puree until fully combined.

5. 5

   Pour into the prepared piecrust and spread the dried pineapple and macadamia nuts evenly across the top of the pie.

6. 6

   Bake for 20 minutes.

7. 7

   Remove from the oven and cool completely.

8. 8

   Refrigerate for at least an hour, or overnight.

9. 9

   Wrapped, this pie will keep in the refrigerator for 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.