Ethereal Tofu Banana Cream Pie - Can be vegan and/or sugar free

Espressocycle

So guys, I perfected sugar free tofu pies on Saturday. The secret is tapioca flour. Ethereal texture while holding its shape. Absolutely as good as one made with cream, eggs and flour, not a compromise.

2 bananas mashed with 1/4 cup lime juice
24 oz soft or silken tofu
1/2 cup silk coconutmilk or other milky substance
3 tbsp corn starch
1 tbsp tapioca flour (or grind pearls)
1/4 teaspoon vanilla extract
Pulse in food processor until smooth
Add 1/4 cup agave or maple syrup OR splenda or stevia to taste
Pour in pre-baked pie shell and bake at 350 for 30-35 minutes

Note 1: I think I will add a pinch of tumeric next time for color
Note 2: The pie shell I used was half a box of Nilla wafers unsweetened coconut and coconut oil in the food processor. I just kept adding oil until it was moldable. I don't remember how much.