Here we go:
Vegan Strawberry Banana Cream Pie with Chocolate Graham Crust
Half a 14.4 oz. package chocolate graham crackers (check for dairy and honey)
1/2 c. vegan stick margarine, melted
8 oz. fresh or frozen strawberries (thawed)
3 bananas, sliced into 1/4" slices
2 T. lemon juice
enough water to cover bananas
1 - 14-oz. block extra firm tofu (NOT silken), drained
1 T. vanilla
2 T. cornstarch
1 c. cane juice crystals (I use Zulka) or raw sugar
Preheat oven to 375 degrees F.
In a blender or food processor, pulse the graham crackers into fine cubes. Transfer to a medium-sized bowl.
Pour melted margarine over graham cracker crumbs and mix thoroughly. Press crumb mixture into bottom of oiled 10" pie pan.
Slice strawberries and line bottom of pie crust with slices. Set aside.
Place banana slices into a medium bowl. Sprinkle in lemon juice, and add enough water to cover bananas. Allow to soak for ten minutes. This will help keep the bananas from turning a yucky brown color as they bake.
In blender or food processor, puree bananas, tofu and vanilla.
In a small bowl, stir together cornstarch and cane juice crystals or sugar, then add to banana mixture in food processor or blender, and blend all until smooth.
Pour banana mixture into pie crust, over strawberries. The pie filling won't rise or expand during baking, so fill it right up to the top.
Bake for 30 to 35 minutes, or until top is a golden brown.
Remove from oven and allow to cool, then refrigerate overnight. Slice and enjoy, with a dusting of cocoa powder, if desired.