Banana and pecan tofu pie

Name: Banana and pecan tofu pie
Yield: Serves 6
Ingredients: 15 g/1/2 oz/1 tbsp cornflour (cornstarch); 175 g/6 oz silken tofu; 2.5 ml/½ tsp vanilla essence (extract); 25 g/1 oz/2 tbsp demerara (raw) sugar; 175 ml/6 fl oz/¾ cup soya milk; 18 cm/7 in pre-baked pastry case (pie shell); 2 large ripe bananas; 7.5 ml/½ tbsp maple syrup or clear honey, to glaze; 75 g/3 oz/¾ cup pecan nut halves; 7.5 ml/½ tbsp maple syrup or clear honey, to glaze; 7.5 ml/½ tbsp maple syrup or clear honey, to glaze

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This variation of a classic American dessert is guaranteed to become a firm family favourite. The combination of crisp pastry, creamy vanilla-tofu custard, sweet banana and crunchy pecans glazed with maple syrup is absolutely irresistible.

Ingredients

15 g/1/2 oz/1 tbsp cornflour (cornstarch)
25

Dessert
Vegetarian

Method

Put the cornflour and sugar in a pan and stir together. Add a little of the milk and combine into a smooth paste. Add the rest of the milk gradually, stirring between each addition.
Place the pan over a low heat and cook, stirring constantly, until the custard thickens, coating the back of the spoon.
Place the custard, tofu, vanilla essence and 1 banana

Ingredients

Method

Photos