- Yield : 1 pie
- Servings : 8
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Desserts, desserts, desserts…..I LOVE desserts! I tend to bake most of my desserts (cookies, pies, scones, cakes) but it was TOO hot this week, 106 to be exact. I wanted a cool, refreshing slice of something that was easy to make and would not warm up my house. Here is what I came up with.
If you do not like ginger snaps, feel free to use graham crackers…but who does not love ginger snaps?
- 9 oz (about half a bag) of vegan ginger snap cookies
- 2 tbs non-dairy butter
- 1/2 tsp kosher salt
- 1 carton firm silken tofu
- 2 ripe bananas
- ¼ cup sugar
- 2 tbs lemon extract (or juice of 1 lemon)
- 1 tbs vanilla powder
- 1 tbs potato starch
In a food processor add the snaps, butter and salt. Wiz on high for 1 minute. The snaps should feel/look like sand.
Add to a pie pan and press down, use the bottom of a cup to flatten out.
Wash the food processor. Add tofu and bananas, wiz until creamy. Add the sugar, starch, lemon, vanilla, and sugar- wiz for another minute.
Add to the crust, refrigerate overnight. The pie will firm up.
This pie will not slice, scoop it out with a spoon and enjoy! The bananas will make the pie have a slightly darker hue- don’t worry, it still tastes AMAZING!
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