Cashew Banana Cream Pie

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Cashew Banana Cream Pie

Source:Vegetarian Cooking School Cookbook

 

3/4 c. cashews

2 1/2 c. water

18 dates

1 1/2 tsp. vanilla

1/2 tsp. salt

2-3 T. cornstarch

12-34 c. coconut

 

Blend cashews with 1 cup water until smooth. Add 1/2 c. water and all

remaining ingredients except bananas. Blend until smooth. Add 1 more cup

water and blend thoroughly. Cook over medium/high heat until mixture

thickens. Cool. Slice bananas and place 1 layer on pie crust. Cover with 1/2

of cooked filling. Add another layer of bananas, then add rest of filling.

Sprinkle with more coconut, and chill.

 

Crust for pie:

1 1/2 c. toasted coconut

2 c. almonds or pecans, ground

1/3 c. maple syrup

 

Combine ingredients and press into a 10 " pie plate and chill.

 

This is the crust I used for the pineapple pie too. I ended up having more

crust than I needed so I saved some and sprinkled it all over the top of the

pie. My husband thought it looked so fancy that way! Therefore, I did not use

the coconut that the recipe called for to sprinkle on top. This is the best

banana cream pie I have had since going vegan.

 

I hope you like it too!

Tracy

<A HREF= " http://www.myhomemakersidea.com/tf8819 " >The Homemaker's Idea Company

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