Vegan Banana Cream Pie
Serves Up To:
3/4 cup gluten-free rolled oats
3/4 cup raw almonds
1/4 tsp sea salt (optional)
2 Tbsp organic cane sugar or coconut sugar
1/4 cup melted coconut oil
2 Tbsp cornstarch
1/3 cup organic cane sugar
1 pinch sea salt (optional)
1 1/2 cups Almond Breeze Blended with Real Bananas Almondmilk
1 tsp pure vanilla extract
1 medium just ripe banana, sliced
1 14-ounce can coconut cream (or sub two cans full-fat coconut milk per one can coconut cream, refrigerated overnight)
1/2 tsp vanilla extract
3-5 Tbsp organic powdered sugar
1-2 more just ripe bananas, sliced for topping
Preheat over to 350 degrees F. Grease a standard pie dish and set aside.
Add oats, almonds, sea salt and sugar to a high-speed blender. Blend on high until a flour-like consistency is achieved.
Add melted coconut oil. Blend on low until a loose dough is formed. If crust is too try, add more melted coconut oil.
Transfer crust to greased pie dish and spread evenly. Place parchment paper on top of dough and use a flat object to press dough down firmly until it’s event distributed and well-packed on the bottom and up the sides.
Bake crust for 15 minutes. Increase heat to 375 degrees F and bake for an additional 5-10 minutes, until the edges are golden brown. Remove from heat and set aside to cool.
Next, prepare pudding. Add cornstarch, sugar and salt to a small saucepan. Whisk in almondmilk. Place over medium heat until mixture is bubbling. Reduce heat to low and cook for an additional 4-6 minutes. Stir mixture frequently.
Once mixture has a gelatin-like consistency, remove from heat and add in vanilla. Let cool for 10 minutes. Transfer pudding to a bowl and cover with plastic wrap. Make sure wrap is touching the surface so that no film will form on top. Refrigerate about 2-3 hours.
Cool a large mixing bowl in the freezer to make coconut whipped cream. Remove coconut cream can from fridge without shaking it and remove the top. Scoop out the refrigerated cream into the chilled bowl. Leave behind any excess liquid. Use a hand mixer to whip the coconut cream. Add in vanilla extract and lesser amount of powdered sugar. Continue whipping with hand mixer then place uncovered in refrigerator to chill.
Once pudding is cooled and set, add to the coconut whipped cream and fold gently until combined. Return to refrigerator.
Slice a banana and line the bottom of the baked crust with slices. Top with pudding and coconut whipped cream mixture. Smooth the top, cover with plastic wrap and chill in the refrigerator overnight or for at least 4 hours.
To serve, top with fresh batch of coconut whipped cream and sliced bananas. Enjoy!
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