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Vegan Banana Cream Pie

Vegan Banana Cream Pie

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs (use vegan or gluten-free if needed)
  • 1/4 cup coconut oil or vegan butter, melted
  • 1-2 tbsp maple syrup (for a touch of sweetness)

For the Banana Filling:

  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup almond milk or any other plant-based milk
  • 1/3 cup sugar or coconut sugar
  • 1/4 cup cornstarch or arrowroot powder (for thickening)
  • 1/2 tsp vanilla extract
  • 1-2 ripe bananas, sliced

For the Coconut Whipped Cream:

  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight (use only the solid cream portion)
  • 1-2 tbsp powdered sugar or maple syrup
  • 1/2 tsp vanilla extract

Instructions:

  1. Prepare the Crust:
    • In a bowl, mix the graham cracker crumbs, melted coconut oil (or vegan butter), and maple syrup until combined.
    • Press the mixture firmly into the bottom of a 9-inch pie dish. Make sure it’s even and compact. Place in the fridge to chill while you prepare the filling.
  2. Make the Banana Custard Filling:
    • In a medium saucepan, whisk together the coconut milk, almond milk, sugar, cornstarch, and vanilla extract.
    • Place the saucepan over medium heat and whisk continuously until the mixture begins to thicken (about 5-7 minutes). Once it’s thick enough to coat the back of a spoon, remove from heat.
    • Let the custard cool slightly, then pour half of it over the crust. Arrange a layer of banana slices over the custard, then pour the remaining custard on top, spreading it evenly.
  3. Chill the Pie:
    • Place the pie in the fridge to set for at least 4 hours, or until firm.
  4. Prepare the Coconut Whipped Cream:
    • Scoop the solid coconut cream from the can of chilled coconut milk into a mixing bowl. Add the powdered sugar and vanilla extract, then beat with a hand mixer until light and fluffy.
  5. Assemble the Pie:
    • Once the pie is set, spread or pipe the coconut whipped cream over the top. Garnish with additional banana slices just before serving if desired.
  6. Serve:
    • Slice and enjoy immediately, or store in the fridge until ready to serve.

Tips:

  • Prevent Browning: Toss the banana slices in a little lemon juice before layering to keep them from browning.
  • Sweetness Adjustment: Adjust the amount of sugar to taste, depending on how sweet your bananas are.
  • Storage: Keep leftovers covered in the fridge for up to 3 days.

Enjoy this creamy, dreamy vegan banana cream pie that’s a guaranteed hit with everyone!