To honor Pi(e) Day, I made a Chocolate Banana Cream Pie.
First, I made a Basic Flaky Pie Crust.
Ingredients:
2 c flour
1 1/2 tbsp sugar
1/2 tsp salt
1/2 c plus 2 tbsp earth balance
2 tbsp vegetable oil
3 tbsp cold water
Directions:
-Combine flour, sugar and salt in a large bowl. Cut earth balance into it until crumbly.
-In a separate bowl, whisk oil and water, then add flour mixture, mixing just until the dough forms.
-Cover the dough with plastic wrap and chill for 30 minutes.
-Roll out onto a lightly floured surface to about 1/4 inch thickness or just press gently into a pie pan.
-Bake @ 350 degree F for about 5-10 minutes until golden brown.
*Alteration: You can make a graham cracker crust or buy a ready made crust as well. (I chose to make one as this was a last minute decision and it’s raining and I didn’t want to go to the store.)
Then added the Chocolate Banana Cream Filling
Ingredients:
1 box silken tofu
2 bananas
1 c melted dark chocolate
1 tbsp cornstarch mixed with 1 1/2 tsp soy milk
3 tbsp agave
Directions:
-In a blender, add tofu and mix until creamy.
-Add bananas.
-Melt chocolate on stovetop over very low heat or in a double boiler.
-Add chocolate, then add cornstarch and agave to blender.
-Pour into prepared pie crust and refridgerate till formed. Overnight suggested.
You can decorate with sliced bananas or dollop of soy whip.
Happy 3.14………………..!!!
