Tofu Banana Cream Pie

INGREDIENTS

For the Graham Cracker Crust:

1 1/3 cups

finely ground graham cracker crumbs (or gluten-free graham cracker crumbs)

1/3 cup

unsweetened coconut flakes

5 tbsp

brown sugar

6 tbsp

melted dairy-free soy margarine

ripe bananas, sliced

For the Creamy Banana Filling:

3/4 cup

maple syrup

1 cup

full-fat coconut milk

1/4 cup

corn starch

1 tbsp

virgin coconut oil

packages 12.3-ounce extra firm silken tofu, drained

large bananas, mashed

1/2 tsp

sea salt

1/2 tsp

vanilla extract

For the Cream Topping:

Recipe Vegan Coconut Whipped Cream (or 1 can of dairy-free soy or rice whipped cream, such as Soyatoo)

Garnish: flaked coconut, shaved dairy-free dark chocolate, and fresh banana slices for topping