Banana Cream Pie Recipe

I really enjoyed this vegan dessert recipe that my boyfriend gave me and altered

Crust:
10 whole graham crackers, ground into fine crumbs
1 tsp. cinnamon
6 tbsp. melted soy margarine
or use a pre made crust

Filling:
3/4 cup sugar
5 tbsp. cornstarch
1.5 cups coconut milk or vanilla soy milk
1/2 tsp. salt
2 tbsp. soy margarine
1/2 pound firm tofu (optional)
2 bananas
1/3 cup coarsely chopped roasted almonds (optional)

Directions

for the crust: combine the cracker crumbs, cinnamon and soy margarine until completely
mixed then press into the bottom and sides of a 9.5 inch pie pan. Bake at 350° F until lightly toasted

for the filling: combine sugar and cornstarch, then add the coconut milk, vanilla and salt. Whisk until its well blended, then add the soy margarine and place in double broiler. Cook over medium heat, stirring frequently, until thick.

option 1 -place in fridge and chill for a few minutes as you slice bananas over cooled crust and then poor custard on top and refrigerate for an hour

option 2 -place in fridge until chilled, then blend in food processor with tofu until smooth and creamy.Slice bananas over cooled crust and then poor custard on top, sprinkle nuts and refrigerate for an hour

Enjoy