Vegan Banana Cream Pie Recipe
Craving a classic dessert but following a plant-based lifestyle? Look no further! This Vegan Banana Cream Pie recipe delivers all the creamy, sweet goodness of the original without any dairy or eggs. It’s surprisingly easy to make and guaranteed to be a crowd-pleaser.
This recipe features a simple homemade vegan pie crust (though a store-bought graham cracker crust works in a pinch!), a luscious banana custard filling, and a generous topping of coconut whipped cream. It’s the perfect dessert for potlucks, holidays, or simply a weekend treat.
Ingredients You’ll Need:
- For the Crust: All-purpose flour, vegan butter, salt, ice water. (Or a pre-made vegan graham cracker crust)
- For the Filling: Plant-based milk (almond, soy, or oat work well), sugar, cornstarch, vanilla extract, ripe bananas.
- For the Topping: Canned coconut cream (refrigerated overnight), powdered sugar, vanilla extract.
Instructions:
- Prepare the Crust: If making homemade crust, combine flour, vegan butter, and salt. Gradually add ice water until dough forms. Roll out and bake according to pie crust recipe instructions or package directions.
- Make the Filling: In a saucepan, whisk together plant-based milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Let cool slightly.
- Assemble the Pie: Slice bananas and arrange them on the bottom of the baked pie crust. Pour the custard filling over the bananas. Refrigerate for at least 3 hours to allow the filling to set.
- Make the Coconut Whipped Cream: Scoop out the thick coconut cream from the top of the refrigerated coconut milk can (leaving the watery liquid behind). Whip with powdered sugar and vanilla extract until light and fluffy.
- Garnish and Serve: Top the chilled pie with coconut whipped cream and garnish with extra banana slices or a sprinkle of vegan chocolate shavings. Enjoy!
Tips for Success: For the best results, use very ripe bananas for the filling. Refrigerating the pie thoroughly is crucial for a firm, sliceable dessert. You can also add a layer of vegan chocolate ganache under the bananas for an extra touch of indulgence.
This vegan banana cream pie recipe is a delightful twist on a beloved classic. It’s creamy, delicious, and completely plant-based – a win-win for everyone!
Ingredients:
All-purpose flour, vegan butter, salt, ice water, plant-based milk (almond, soy, or oat), sugar, cornstarch, vanilla extract, ripe bananas, canned coconut cream (refrigerated overnight), powdered sugar
Tags:
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