Nana Cream Pie
1 cup flour
3 tablespoons sugar
1/2 teaspoon salt
4 tablespoons oil
4 tablespoons vegan chocolate chips
2-3 tablespoons water
1 pkg Nasoya Silken tofu (1lb)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup bananas
1/3 cup maple syrup
1/3 cup corn starch
1 banana, sliced thinly
1/4 cup chocolate chips
Crust:Mix dry ingredients together.
In small saucepan, melt chocolate chips in oil in double boiler.
By hand, or in food processor, mix chocolate into dry ingredients.
When it is thoroughly blended, add just enough water to form a smooth, not sticky, dough.
Roll out dough into 9" pie plate. Bake at 400 degrees, until just crisp, about 5 minutes.
Filling:Blend all ingredients except chocolate chips and nuts.
Place them in a heavy bottom saucepan and bring to a boil, stirring constantly until it becomes a thick pudding. Remove from heat.
Arrange banana slices on bottom of cooled crust. Keep aside 1/4 cup of filling, and pour the rest into the crust.
Melt the chocolate chips and add to the saved 1/4 cup filling. Drizzle it over the top of the pie.
Chill for about 2 hrs.
Can top pie with nuts and even put them in the crust mix.