Easy Banana-Lemon Cream Pie
1 prepared vegan graham cracker crust
12 oz box firm silken tofu
1 (4 oz) packet instant vegan vanilla pudding mix
1 teaspoon lemon extract (or zest and juice of one lemon)
1 teaspoon vanilla extract
approx. 1 Tablespoon soy or rice milk, if needed
2 large bananas
I made this up today because I was jealous that the rest of my family had cheesecake. :) I like to make my own crust with half graham cracker crumbs and half fiber cereal crumbs mixed with about 1/4 cup soy margarine. It tastes the same but cuts a bit of sugar and adds a bit of fiber. A pre-made crust works just as well.
To prepare crust: using either a homemade or pre-packaged graham cracker crust, slice the banana and arrange the slices all over the top of the crust.
To prepare filling: drain tofu and blend until smooth in blender or food processor. Add pudding mix, lemon extract, and vanilla extract. Blend until smooth, adding very small amounts of soy milk if mixture is too thick to blend. You can add another banana to the filling if you're looking for an intense banana flavor. Otherwise it will be a nice vanilla lemon flavor.
Pour the filling over the prepared pie crust and smooth out the top. Put in freezer for an hour or until firm. Remove just before serving, then slice the second banana and arrange slices on top of the filling.
Store leftovers in the freezer and let thaw for a few minutes before eating. I recommend only putting the top layer of banana slices on top just before you eat the pie; if you put them in the freezer they will get discolored.