Vegan Banana Cream Pie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 slices
 
This vegan banana cream pie is creamy, lightly sweet, studded with yummy bananas, and the crust adds the perfect amount of crunch to every bite.
Ingredients
  • Pie Filling
  • PUDDING
  • 3 cups vanilla soy milk
  • ⅓ cup cornstarch
  • 3 Tbsp granulated sugar
  • ½ tsp vanilla extract or flavoring
  • ¼ tsp salt
  • ⅛ tsp turmeric (for color)
  • COCONUT WHIPPED CREAM
  • 2 cans full-fat coconut milk (chilled in fridge overnight)
  • ¼ cup powdered sugar
  • pinch salt
  • 2 chopped/sliced bananas
  • Crust:
  • 1¾ cups graham cracker crumbs (about 1½ sleeves crackers)
  • ½ cup melted vegan butter (I use Earth Balance)
  • 3 Tbsp sugar
  • pinch salt
  • Topping:
  • coconut whipped cream
  • sliced bananas (1 or 2)
  • graham cracker crumbs
Instructions
  1. The night before, place two cans of full-fat coconut milk in the fridge overnight to chill. Be careful not to shake or jiggle them much, in order to encourage the separation of the cream from the coconut water.
  2. The next day, prepare the pie filling.
  3. Place all pudding ingredients into a medium sauce pan, and cook over medium heat until thickened, stirring frequently with a whisk. Once thickened, remove from heat and allow to cool.
  4. While pudding is cooling, make your coconut whipped cream.
  5. Remove coconut milk from fridge, and gently turn over to open the bottom side of each can. Pour off the coconut water (save this for smoothies!), and scoop the cream into a mixing bowl (I like using a stand mixer, but you can also use a hand mixer).
  6. Whip the coconut cream on high until smooth, then add the powdered sugar and salt.
  7. Mix on high until very fluffy, about 2-3 minutes. I like to put the coconut cream back into the fridge at this point to set up a little more while I make my graham cracker crust.
  8. Place your graham crackers in a zip-lock bag, and crush them with a rolling pin.
  9. Next, place the crumbs, melted butter, sugar, and salt into a mixing bowl and stir until well-combined. You may need to use your hands for this step.
  10. Pour your crust into a pie plate (you can reserve a small amount for a topping, if you like), and using your fingers and the bottom of a cup, pack it into the bottom and sides of the pie plate.
  11. After this, remove your coconut whipped cream from the fridge and give it a quick whip to make sure it is fluffy. Then, stir about ½ of it into the cooled pudding until just combined.
  12. Chop 2 bananas, and stir them into the filling.*
  13. Pour filling into prepared pie crust, and smooth the top with a spoon. Cover with plastic wrap, and allow to set up in the fridge for at least 4 hours, or overnight (but take note that the longer it sits, the more oxidized the bananas will become).
  14. When ready to serve, top with remaining coconut whipped cream, and additional sliced bananas.
  15. Enjoy!! :) This will keep in the fridge for up to 3 days, but it isn't very pretty after the first 24 hours due to the bananas oxidizing.
Recipe by Seasoned with Sunshine at https://seasonedwithsunshine.com/vegan-banana-cream-pie/