Vegan Banana Cream Pie

Instructions for Vegan Banana Cream Pie

1. Prepare the Crust

Start by preparing the pie crust. In a bowl, combine the graham cracker crumbs, melted coconut oil (or vegan butter), and maple syrup. Stir until everything is evenly mixed and the crumbs are moist.

• Press the mixture into the bottom of a 9-inch pie dish to form a compact, even layer. You can use the back of a spoon or your fingers to press it down firmly.
• Once pressed, place the crust in the fridge to chill for about 20 minutes while you prepare the filling. This will help the crust set.

2. Make the Vegan Custard Filling

In a medium saucepan, combine the coconut milk, almond milk, maple syrup, and a pinch of salt. Heat over medium-low heat until warm, stirring occasionally.

• In a separate small bowl, whisk together the cornstarch with a few tablespoons of almond milk to form a smooth slurry.
• Once the coconut milk mixture is warm, add the cornstarch mixture to the pan and stir continuously until the mixture thickens (this will take about 5 minutes). It should have a pudding-like consistency.
• Remove from heat and stir in the vanilla extract. Allow the mixture to cool for a few minutes.
• In a blender, combine the thickened custard with soaked and drained cashews. Blend until smooth and creamy. This step adds extra richness and creaminess to the filling, making it silky and smooth.

3. Assemble the Pie

• Slice the ripe bananas into thin rounds. Arrange a layer of banana slices over the prepared graham cracker crust.
• Pour half of the cashew-coconut custard mixture over the bananas, spreading it evenly with a spatula.
• Add another layer of banana slices and top with the remaining custard mixture.
• Smooth the top with a spatula, making sure the bananas are well covered.

4. Chill and Set

Place the pie in the refrigerator and let it chill for at least 3-4 hours, or overnight if you have the time. The custard needs to firm up and set properly for the best texture.

5. Finish and Serve

Before serving, top the pie with a dollop of vegan whipped cream and, if desired, garnish with shaved coconut or crushed nuts for added texture.

Slice and serve the pie chilled, and enjoy the rich, creamy layers of banana goodness!

Tips for the Best Vegan Banana Cream Pie

• Use Ripe Bananas: The ripest bananas work best in this recipe. Their natural sweetness will enhance the overall flavor of the pie.
• Make It Your Own: Feel free to get creative with your crust! You can use gluten-free graham crackers, add some ground cinnamon for extra warmth, or swap in crushed nuts for a more complex texture.
• Don’t Skip the Cashews: The cashews are key to creating the smooth, creamy texture of the custard. Soaking them ensures they blend properly without any grittiness.
• Chill the Pie: Give the pie enough time to chill and set. This helps the custard firm up and makes the pie easier to slice.

Why This Vegan Banana Cream Pie is a Hit

This Vegan Banana Cream Pie is perfect for nearly any occasion. Whether you’re vegan, lactose intolerant, or simply looking for a lighter, plant-based dessert, this pie delivers on flavor and texture. It’s sure to impress at family gatherings, holiday dinners, or even a casual potluck. The combination of creamy custard, fresh bananas, and the delicious graham cracker crust will leave everyone asking for seconds!

Bonus: This pie can be made ahead of time, which makes it a perfect stress-free dessert for busy days. With just a few simple ingredients and no complicated steps, you can create an indulgent dessert that’s both healthy and delicious.

Conclusion

Indulging in a slice of creamy, dreamy banana cream pie doesn’t have to mean compromising on your dietary preferences. This Vegan Banana Cream Pie is a perfect dessert for those who want all the flavor and comfort of the traditional version without any dairy or eggs. With a silky custard, fresh bananas, and a crunchy graham cracker crust, this dessert is bound to become a family favorite. So, the next time you’re in the mood for something sweet, treat yourself to this vegan version of a beloved classic!