This One's For the Vegans & the Sweet Tooths!

     No one likes to eat something that doesn't taste good, and most of us like serving something unappealing to our guests even less. Its hard for a lot of us to imagine that a gluten-free, dairy-free, egg-free, nut free dessert could have any flavor at all, much less that such a concoction could have people fighting over who gets the last helping. Would you believe that there is a recipe that fits the bill AND has fewer calories than just about anything so delicious while providing a good dose of nutrients?? This just may be the perfect dessert, especially for those who have dietary restrictions to consider but still want to satisfy their sweet tooth.

     Now that your curiosity is peaked, let me reveal this amazing and all-around sensational, allergy-friendly delight...Tropical Kiss Banana Cream Pie with Whipped Coconut Milk!! This pie has a velvety, smooth filling with just the right hint of island-inspired fruitiness that pairs perfectly with a dollop of light-as-air coconut "whipped cream." This version is made with a traditional flaky pastry crust, put you can opt for any variety of cookie crust you like and add a whole other dimension to this easy, refrigerator pie. You'll definately be getting requests to make it often, so be creative and jazz it up with whatever suits your mood!!

TROPICAL KISS BANANA CREAM PIE

•  1 9-inch pie crust of choice, baked and cooled*
• 1 pkg (12oz) firm silken tofu, well-drained
• 1 cup mashed, very ripe bananas
• 2 tsp pure vanilla extract
• 1 tsp freshly squeezed lemon juice
• 3 Tbsp vegetable oil
• 1/2 c powdered sugar, sifted
• 2 medium-ripe bananas, sliced into 1/4" rounds
• lightly toasted, unsweetened coconut shreds, for garnish (optional)

     Allow the tofu to drain thoroughly through a fine mesh sieve or several layers of cheesecloth. Be sure to remove as much liquid as possible or your pie filling will be thin and not completely set.

     Once drained, put tofu in a food processor fitted with the metal blade. Add mashed bananas, vanilla, lemon juice, vegetable oil and powdered sugar and pulse until smooth and creamy, 1-2 minutes. Be sure to scrape down the sides of the container a few times as you go.

     Arrange the banana slices in a single layer inside the prepared pie crust. (You may not need all the banana slices, extras can be covered with plastic and saved for garnish.) Spoon filling over bananas and smooth the top with back of spoon. Cover loosely and chill in refrigerator at least 3 hours, until set.

     Sprinkle toasted coconut over pie and serve with a generous dollop of Whipped Coconut Milk.

     *Choose any pie crust that suits your dietary needs. My preference is Gluten Free Pantry's Perfect Pie Crust. (THIS IS NOT A VEGAN CRUST!!) Other tasty options include cinnamon graham cracker crust, which can be made using gluten-free graham cracker crumbs, or a similar cookie crust made with your favorite cookies, gluten-free, vegan or else wise! If peanuts are not a concern, Nutter Butter crust is a great vegan option. Cookie crusts can be baked and cooled, or used unbaked!

WHIPPED COCONUT MILK

• 1 can (14oz) unsweetened coconut milk*
• 2 Tbsp agave nectar
• 3 tsp pure vanilla extract
• pinch salt

     Shake the coconut milk vigorously before opening and pouring into a medium sized mixing bowl.  Cover and place in freezer for 25 minutes.

     Using an electric mixer, beat on medium speed for 4-5 minutes until milk thickens. Add agave nectar, vanilla and salt. Continue beating on medium speed for 12-15 minutes.

     Return whipped milk to freezer and chill until firm, about 2 hours. If not serving immediately, store in refrigerator (covered) for up to three days.

     *DO NOT use a "lite" variety coconut milk for this recipe as it will not whip up to the proper consistency.

     This pie is delicious and tastes as wonderful as any traditional cream pie that I have had. Don't bother telling your more skeptical guests that its vegan, they'd never guess!! Let them taste it and rave about its silky-smooth texture and bright tropical flavor before you shock them with the news that you made it with tofu! They will surely be amazed. HAPPY EATING!!