Dreamy Banana Pie

This fabulous vegan pie is creamy, dreamy and full of big banana flavor. The pie prepares in a flash and is great to serve at the close of any special meal or family get-together.

Photos by: Annie Oliverio


Dreamy Banana Pie 

Make 8 servings

 

CRUST

1 cup rolled oats

2/3 cups raisins

½ cup raw or roasted pumpkin seeds

4 pitted medjool dates

½ teaspoon ground cinnamon

 

FILLING

1 block soft silken tofu, drained

3 tablespoons maple syrup

3 tablespoons tahini

1 teaspoon vanilla extract

2 bananas, peeled

 

TOPPING

1 tablespoon cocoa powder, plus more as needed

Chocolate curls (see note)

 

Preheat the oven to 350 degrees F. Lightly oil a 9-inch round pie pan.

 

To make the crust, put the crust ingredients in a high-performance blender or food processor and process until incorporated. Pull the dough into a ball and place it in the center of a 9-inch pie pan. Flatten the dough slightly, then evenly press the crust into the bottom and up the sides of the pan.

 

To make the filling, put the tofu, maple syrup, tahini and vanilla in a blender or food processor and process until smooth.

 

Slice each banana into 10 to 12 slices and arrange the slices by overlapping them on top of the crust. Pour the filling over the bananas and smooth the top with a rubber spatula. Dust the top of the pie with the cocoa powder.

 

Bake the pie for 35 to 45 minutes or until the edges are firm. The center of the pie will still be slightly soft to the touch.

 

Cool the pie for 45 minutes. Dust with more cocoa powder, if desired and decorate with chocolate curls. Serve warm or chilled. Store the pie in the refrigerator for up to 24 hours.

 

NOTE: To make chocolate curls, slice about 1/3 of a vegan dark chocolate candy-style bar into small “curls” using a carrot peeler.

 

Photo by: Annie Oliverio