Pudding pies are a great no-bake option when it's too hot to turn on the oven. For this one you don't even need a stove.
10 graham crackers (counting 1 "sheet" as 1 cracker)
1/4 c margarine, melted
3 T sugar
1 12.3 oz package firm silken tofu
1/3 c sugar
2 T coconut oil
1 1/4 t vanilla
2 1/2 bananas
1/4 c sugar
2 T almond milk
2 T peanut butter
1/2 a banana, sliced
1/4 c peanuts, chopped
- To make crust, combine graham crackers, margarine, and sugar in food processor and pulse until crumbs form and mixture holds together. Press crust firmly into a pie pan. Refrigerate while preparing filling.
- To make filling, combine tofu, sugar, coconut oil, and vanilla in food processor and process until smooth. Add bananas and continue to process until very smooth.. Pour pudding into prepared crust and refrigerate while making topping.
- For peanut butter sauce, combine sugar and almond milk in a bowl, and microwave on high about 1 minute. Whisk in peanut butter, and continue whisking until smooth and glossy. Set aside for 10 minutes to allow sauce to cool, then whisk again.
- Arrange banana slices and chopped peanuts on pie, and drizzle with peanut butter sauce. Any remaining sauce can be saved to use as ice cream topping. Refrigerate pie until ready to serve.