Banana cream pie is one of those pies that always sounds like a good idea, regardless of the time of year. This vegan version is so easy to prepare and so much healthier than traditional recipes, yet its so good! If dairy-free sour cream is not available, substitute 1/4 cup tahini for a sesame-scented pie.
Makes one 9" pie
- For the Crust:
- 2 cups all-purpose flour
- 1 cup finely ground almonds or cashews
- 1/2 t. ground cinnamon
- 1/2 t. salt
- 1/2 cup plus 1 T. maple syrup
- 1/2 cup canola oil
- For the Filling:
- 16 ounces firm silken tofu, drained
- 3 very ripe medium-sized bananas
- 1/2 cup chopped pitted Medjool dates
- 3 T. white granulated sugar
- 1/4 cup dairy-free sour cream
- 1/2 t. vanilla extract
- 1/4 t. salt
1. Preheat the oven to 350 F. Lightly oil a 9" pie plate and set aside.
2. Make the crust. In a medium-sized mixing bowl, combine the flour, finely ground almonds (or cashews), ground cinnamon, and salt until well combined. In another small bowl, whisk together the maple syrup and canola oil, then add the wet ingredients to the dry, mixing until forming a soft and slightly crumbly mixture. Press the mixture into the prepared pie plate and bake for 10 minutes or until golden brown. Let cool completely.
3. Meanwhile, make the filling. Place the tofu and bananas in a blender and process until smooth. Add in all the remaining ingredients and process until smooth and creamy. Pour the mixture into the prepared pie crust and chill for 2-4 hours, or until set. Serve cold.