Patricia Greenburgs Dairy Free Tropical Banana Cream Pie Recipes

BANANA CREAM PIE WITH COCONUT CRUST

Steps:

• For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
• Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
• For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
• Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
• For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.

TROPICAL CREAM PIE

Steps:

• The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
• Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
• Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
• Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
• Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
• Fold in the drained pineapple, bananas and toasted coconut.
• Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.

DAIRY FREE CHOCOLATE CREAM PIE

Steps:

• In a medium size saucepan, pour the cold chocolate soy milk into the pan. Do not turn on the stove yet, but add two packets, or about 4 tbsp, of the plain gelatin and stir. Allow it to sit in the cold milk for about 5 minutes or so.
• Turn on the stove to Med/High and add chocolate pudding mix.
• Stir well and stir constantly with a wire whisk, which should take about 7 minutes or so.
• When the pudding mixture comes just to a boil, pour the pudding into the ready pie crust. If there is any pudding left in the pan, pour into a small dish, and someone can have some pudding!
• Cover the pie the some saran wrap. This will help because there will be a "film" that will adhere to the top of the pie if not, so this keeps the pie fresh.
• Allow the pie to completly cool, which should take at about 3 hours or so. Chill for at least 2 hours. Serve Chilled with whipped cream!

MANGO BANANA PIE

Steps:

• Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
• Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
• (Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
• Cool.
• Combine with bananas and pour into baked pie shell.
• Chill. Serve with whipped cream.