Banana Cream Pie
Learn how to prepare a classic banana cream pie with ease in the comfort of your own kitchen! With a combination of fresh bananas and coconut cream, it’s the perfect way to satisfy your sweet tooth.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs vegan
- 1/4 cup granulated sugar
- 1/2 cup vegan butter
For the filling
- 3 medium bananas ripe
- 1/2 cup almond milk unsweetened
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup coconut cream
For the topping
- 1 cup vegan whipped cream
- 1/2 banana sliced
Instructions
- Mix graham cracker crumbs, sugar, and melted vegan butter. Press into a 9-inch pie dish and bake at 350°F (175°C) for 8-10 minutes. Cool.
- In a blender, combine the ripe bananas, almond milk, and vanilla extract. Blend until smooth and set aside.
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Then add the coconut cream and bring to a gentle boil over medium heat. Continue for about 2 minutes, until the mixture is thick and smooth.
- Remove from the cream mixture from the heat and fold in the banana mixture. Return the saucepan to the heat and continue whisking for another 2 minutes or until the mixture resembles pudding. Remove from the heat and cool.
- Pour filling into crust. Refrigerate for 3-4 hours until set.
- Add the vegan whipped cream and decorate with sliced bananas on the top before serving.
Notes
TO STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
TO FREEZE: Do this before adding the whipped cream to garnish. Wrap the pie tightly in plastic wrap, then place it in a freezer-safe container to freeze for up to 2 months.
Nutrition
Calories: 484kcalCarbohydrates: 50gProtein: 4gFat: 32gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 292mgPotassium: 413mgFiber: 3gSugar: 29gVitamin A: 572IUVitamin C: 6mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!