Filled with a dreamy dairy-free custard filling, this vegan-friendly banana cream pie is an indulgent treat for your late-night sweet tooth cravings. It’s topped with freshly sliced bananas and a huge cloudy dollop of fluffy whipped cream.
Vegan Banana Cream Pie
Servings 8
Calories 250 kcal
Ingredients
- 1 homemade or store-bought pie crust
- 1 13-oz. can full-fat coconut milk divided
- 3 Tbsp. cornstarch
- 1/2 cup cane sugar
- 1/4 tsp. sea salt
- 2 Tbsp. coconut oil
- 1 tsp. vanilla extract
- Whipped cream
- 3 bananas sliced
Instructions
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Preheat oven to 425 degrees F. Lightly grease pie dish with oil. Transfer pie crust to dish and crimp the edges.
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Use fork to poke a few holes on the bottom and around edges of pie crust.
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Blind bake for 12-15 minutes until light golden brown. Remove from oven and set aside to cool.
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In small bowl, add cornstarch and 1/2 can coconut milk. Whisk well and set aside.
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In medium saucepot, add sugar, salt and remaining coconut milk. Bring to a gentle simmer.
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Add cornstarch and coconut milk mixture to pot. Bring to boil and whisk well. Cook for 5 minutes until it starts to thicken.
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Remove from heat. Add vanilla extract and coconut oil. Whisk well and set aside for 10-15 minutes to cool.
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Once pie crust is cool, add custard filling to the dish. Cover with plastic wrap and refrigerate overnight.
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Top with layer of sliced bananas, then a layer of whipped cream. Garnish with a few more sliced bananas.
Recipe Notes
Order the ingredients you need to make this recipe at Vitacost.com!
Nutrition Facts
Vegan Banana Cream Pie
Amount Per Serving (1 g)
Calories 250
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 163mg7%
Potassium 188mg5%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 18g20%
Protein 2g4%
Vitamin A 29IU1%
Vitamin C 4mg5%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.