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| Don't hold the poor food photography against the pie. It did its best. |
Chocolate Banana Pie with Oreo Graham Coconut Crust
Crust:
1 1/2 cups of graham cracker and Oreo crumbs combined (you can go all one if you like or combine however you like)1/4 cup ground almonds (easy to make by running raw almonds through the food processor)
1/4 cup coconut
1/3 cup melted butter or, for extra coconut flavor, melted extra virgin coconut oil
3 tbsp sugar (optional if you want it less sweet, especially if using a lot of Oreo crumbs)
Preheat oven to 350 F. Combine ingredients in a bowl and then press into a 9" or larger pie pan. Bake for 10 minutes. Allow to cool completely.
Filling:
1 cup semi-sweet chocolate chips1 (10 oz) box silken tofu (I had a 14 oz container and threw the extra in an egg salad that was about 1/2 egg, 1/2 tofu. I used an egg slicer so the pieces looked identical to egg whites and they were indiscernible from each other. Smoothies are also a good option for your leftovers if you have any.)
2 large very ripe bananas, sliced
1 tsp vanilla extract
2-3 tbsp light brown sugar
1/4 tsp salt
1 tsp raspberry vinegar (apple cider and red wine vinegars are also good options)
Melt chocolate in a double boiler or in the microwave.
Place tofu and 1/4 of banana chunks into a blender or food processor and puree until smooth, scraping down as necessary. Add the rest of the bananas in batches and process until smooth. Add vanilla, brown sugar, salt, and vinegar and blend. Add melted chocolate chips and puree until smooth and uniform, still scraping the sides as needed. Adjust brown sugar to taste.
Pour filling into crust and chill in the refrigerator for at least 2 hours. Serve and enjoy!
Rosemary
