I made Banana creme pie for the first time. I got the recipe out of the vegetarian cookbook. My mom has had the cookbook even since we became vegetarian and she's never made it so I decided to make it and boy and I glad I did! It's delicious!
Banana Crème Pie10 whole graham crackers, ground into fine crumbs (I used a blender to grind them).
¼ cup sugar
6 TBS melted soy margarine
¾ cup sugar
5 TBS cornstarch
1 ½ cups regular soy milk (or rice)
1 teaspoon vanilla
½ teaspoon salt
2 TBS soy margarine
½ pound firm tofu
4 large bananas
1/3 cup coarsely chopped, roasted almonds (opt)
Combine the first three ingredients and mix thoroughly. Press along the bottom and along the sides of a 9.5 inch pie pan to make crust. Bake at 350 degrees until lightly toasted, about 20 minutes. Let cool.
Combine the sugar and cornstarch, then add the soymilk, (or rice) vanilla, and salt. Whisk until well blended. Add the soy margarine and boil over medium heat, stirring frequently, until very thick. Refrigerate until chilled, and then blend in a blender with the ½ lb tofu until smooth and creamy.
Slice the bananas over the cooled crust. Pour the custard on top. Sprinkle with the toasted nuts, and refrigerate until firm, at least an hour.
