Taylor's Banana Cream Pie
I go really easy on desserts to reduce sugar to my brain. Once in awhile I do enjoy this fast and easy banana cream pie, however.
- 12 ounces of Mori-Nu Silken Firm Tofu
- 2 cups coconut milk
- 1 tsp real vanilla
- 2 ripe bananas
- 2 small packages Jell-O® Instant Banana Cream Pudding & Pie Filling
- 1 graham cracker crust
- 1 Tbsp shredded coconut, if desired
Place tofu, coconut milk, and vanilla in blender. Blend until smooth.
Pour into a large mixing bowl.
Add 2 small packages Jell-O® Instant Banana Cream Pudding & Pie Filling mix. I like to use my portable electric mixer to mix well.
Slice one banana into the graham cracker crust. Spread slices around fairly evenly.
Pour in about half of the mix to cover the banana slices.
Slice the second banana onto the mix in the crust.
Pour over the rest of the mix, or at least enough to fill the crust to the edge. (If there is any leftover mix, place in a covered container and use later to serve in pudding dishes.)
Sprinkle shredded coconut over the top of the pie.
Cover and place in the refrigerator for several hours until filling is set and cool. I prefer to make it one evening to eat the next day.
Cut pie into six or eight pie-slice wedges, depending on how large a serving you want.
Lift each slice carefully onto a dessert plate.