Banana and pecan tofu pie from The Tofu Cookbook by Becky Johnson

Ingredients

• 15 g/1/2 oz/1 tbsp cornflour (cornstarch)
• 175 g/6 oz silken tofu
• 2 1/2 ml/½ tsp vanilla essence (extract)
• 25 g/1 oz/2 tbsp demerara (raw) sugar
• 175 ml/6 fl oz/¾ cup soya milk
• 18 cm/7 in pre-baked pastry case (pie shell)
• 2 large ripe bananas
• 7 1/2 ml/½ tbsp maple syrup or clear honey, to glaze
• 75 g/3 oz/¾ cup pecan nut halves