Wednesday, December 19, 2007
Banana Coconut Chocolate Pie
The coconut pie I made for my family was such a hit that I experimented with a variation of the same thing. This new version is pretty darn tasty and I had to hold myself back from devouring a giant piece last night.
You'll need 1 store-bought (vegan) chocolate-cookie pie crust (I got mine at Food Fight).
Heat oven to 350 degrees
Meanwhile in a large bowl....
-Add two soft bananas (they don't have to be mushville)
-1 container (drain water) medium-firm tofu
1 heaping tablespoon of vanilla
2 to 4 tablespoons of real maple syrup
1 tablespoon of brown sugar
2 heaping tablespoons of vegan cream cheese
Mash all the contents together and mix around. Then add the following and stir thoroughly.....
1/4 to 1/2 cup shredded (unsweetened) coconut (I used Bob's Red Mill)
3 squirts of vegan chocolate syrup (I got this at Food Fight too)
Pour contents into unbaked pie crust. Smooth it out as you go so that it all fits into the pie shell.
Squirt the vegan chocolate syrup on the top in a swirl formation. Use a fork to move the syrup across the top, swirling the chocolate into a pretty pattern.
Bake for 35 to 40 minutes.
Cool on rack for an hour and refrigerate. You can eat it a few hours later, but it tastes better the next day.