Patricia Greenburgs Dairy Free Tropical Banana Cream Pie Recipes

Steps:

• In a blender, combine vanilla yogurt, sliced banana, vanilla extract and blend until smooth.
• In tall glasses, arrange half of crushed cookies; add half of the banana mixture, then add with remaining crushed cookies and remaining banana mixture. Top with whipped cream and sift lightly with cocoa powder. Enjoy!

Steps:

• Prepare your favorite single pie crust and blind bake it. Then cool it thoroughly. I included the blind baked pie crust I used in the above description.
• Mix the sugar and arrowroot flour in a saucepan. Then stir in the non-dairy milk and salt.
• Cook over medium heat, stirring constantly, until very thick.
• Remove from the heat and stir in the banana extract. Drain the tofu and blend in a food processor until creamy and smooth.
• Add the creamed tofu to the pudding.
• I used a hand blender to mix to make sure it was totally smooth.
• Put the cooled pudding into your cooled pie crust.
• Cut the two bananas into thin slices and place on the top of the pie. You can also place one on the crust or both if you like.
• Roast the almonds in a 375°F oven for about 8 minutes, but watch them, they brown fast!
• Once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours.
• Bon Appetit!

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

Steps:

• Beat both boxes of pudding mix into 2 3/4 cups milk, adding any amount of vanilla extract you want, in a large bowl with a wire whisk for 1 - 2 minutes.
• Using a large spoon spread a little bit of the pudding mixture on the bottom of the pie crust for the first layer of pudding, followed by adding a layer of sliced bananas on top of the pudding layer. Continue doing this until you run out of pudding mix and banana slices. You may use more or less bananas according to your preference.
• Using a small icing spatula or a spoon apply some whip cream to the top of the pie, covering it all the way around.
• Sprinkle some cinnamon powder into the palm of your hand and then gently dust the cinnamon powder lightly over the top of the pie by gently using your hand/fingers.
• You may serve the pie now or place it in the refrigerator for an hour to chill (my recommendation). Leftovers should be placed back into the refrigerator to keep cool.