Serves: 8
Total Calories: 252

CRUST
1/8 teaspoon salt
1 cup whole wheat pastry flour
1 tablespoon soy flour
1/4 cup canola oil
2 tablespoons cold soy milk or water
FILLING
1/2 cup unsweetened coconut
1 1/2 cups soy milk or milk
1 cup water
4 large dates, chopped
1/2 teaspoon powdered stevia extract
1 teaspoon vanilla extract
3 tablespoons arrowroot powder or quick tapioca
BANANA TOFU CREAM
8 ounces tofu
2 tablespoons canola oil
1/4 teaspoon powdered stevia extract
1 tablespoon honey or maple syrup (optional)
1/2 teaspoon vanilla extract
pinch salt
2 tablespoons agar-agar or 1 package vegetarian gelatin
2 medium bananas, sliced

Crust
• Mix the salt into the flour in a mixing bowl. Pour the oil and milk or water into a cup without stirring. Pour onto the flour and mix with a fork or pastry blender. Form into a ball. Roll out the crust between two pieces of wax paper. Remove the top sheet of paper, and flip the crust over into a 9-inch pie pan. Remove the other paper.
• Prick the pie shell with a fork. Prebake the shell at 425°F for 10 to 12 minutes.

Filling
• Grind the coconut to a powder in a dry blender. Set aside a few tablespoons to sprinkle on top of the pie. Soak the rest of the coconut in 1/2 cup of the soymilk or milk. Set aside. Bring 1/2 cup of the water to a boil on the stove or in the microwave. Remove from the heat and put in the chopped dates to soften. (This will make them easier to grind.) Soak both the dates and the coconut for about 10 minutes.
• Grind the softened dates and liquid in a food processor or blender until fairly smooth. Add the soaked coconut and liquid. Grind and process until creamy. Blend in the remaining cup of milk. Add the stevia extract, vanilla, and arrowroot powder or quick tapioca, and blend until mixed.
• Pour the mixture into a pan and cook while stirring over medium-low heat until thick. Simmer on low for 3 to 5 minutes more, stirring occasionally but gently. If using tapioca, let the mixture sit for 5 minutes in the pan without heat. Then gradually heat on medium to a full boil. Reduce the heat and cook, stirring about 5 minutes more or until the tapioca pellets look clear.

Cream
• Prepare 1 cup of tofu cream by blending the tofu, oil, stevia extract, honey or maple syrup, vanilla, and salt in a blender. Place the agar-agar and 1/2 cup water in a small saucepan. Bring to a boil, then simmer 3 to 4 minutes until dissolved. If using gelatin, soak the gelatin in 1/2 cup of cold water for 5 minutes in a pan. Heat on low until the gelatin is dissolved.
• Add the dissolved agar-agar or gelatin to the tofu cream in the blender by pouring it through the top while the blender is on low.
• Fold the tofu cream into the filling.
• Layer the sliced bananas in the bottom of the cooled, prebaked pie shell. If preferred, half of the bananas may be mashed and folded into the filling. Pour the filling over the bananas in the pie shell. Dust the top of the pie with powdered coconut. Chill in the refrigerator at least 4 hours.

NOTES: If agar-agar is unavailable, use an extra tablespoon of arrowroot powder or quick tapioca. However, the agar gives a creamier, lighter filling with a better shape. If using dairy whipped cream, beat it with 1/4 teaspoon stevia extract. Gently stir the dissolved agar into the filling, then fold in the whipped cream after the filling has cooled some.

Nutritional Facts:

Serves: 8
Total Calories: 252
Calories from Fat: 123

More Recipes from the Stevia Cookbook:
Flan
Banana Coconut Custard
Crepes
Banana Date Pudding
Vanilla Pudding
Chocolate Pudding
Carob Pudding
Sweet Potato Rice Pudding
Creamy Baked Rice Pudding
Tapioca Pudding
Tapioca Berry Pudding
Coconut Banana Cream Pie
Pear Custard Pie
Strawberry Cream Pie
Blackberry Cream Pie
Tofu Pumpkin Pie
Traditional Pumpkin Pie
Deep Dish Apple Pie
Lemon Meringue Pie
Apple Crisp
Blueberry Pie
Peach Crumble