Elevate your special occasions with our Divine Vegan Banana Cream Pie. This delectable dessert offers all the creamy, dreamy goodness of a classic banana cream pie while remaining entirely plant-based. With a golden crust, layers of ripe bananas, and a velvety coconut-based cream, this dessert will have everyone begging for a second slice. Follow our easy recipe and create a slice of heaven for your next celebration.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for crust)
- Chill Time: 3-4 hours
- Total Time: Approximately 4 hours
- Servings: 8
Ingredients For the Crust:
- 1 1/2 cups graham cracker crumbs (ensure they are vegan)
- 1/4 cup granulated sugar
- 1/2 cup melted vegan butter
Ingredients For the Filling:
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups unsweetened coconut milk (canned)
1 teaspoon vanilla extract
4 ripe bananas, sliced
1 1/2 cups coconut whipped cream (store-bought or homemade)
Ingredients For Topping (Optional):
- Vegan chocolate shavings or banana slices
Instructions For the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted vegan butter. Mix until the crumbs are well-coated and have a consistency of wet sand.
- Press the mixture into a 9-inch pie dish, ensuring an even layer along the bottom and up the sides.
- Bake the crust in the preheated oven for about 10 minutes or until it turns golden brown. Remove from the oven and allow it to cool completely.
Instructions For the Filling:
- In a saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually add the unsweetened coconut milk while whisking to create a smooth mixture.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens. This should take about 8-10 minutes. Once thickened, remove from heat and stir in the vanilla extract.
- Allow the coconut milk mixture to cool slightly.
- Slice the ripe bananas and arrange them over the cooled graham cracker crust.
- Pour the coconut milk mixture over the banana slices, ensuring it covers them evenly.
- Chill the pie in the refrigerator for at least 3-4 hours, allowing it to set.
- Just before serving, top with a generous layer of coconut whipped cream and, if desired, vegan chocolate shavings or additional banana slices.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein (g) | 2.5 |
| Carbohydrates (g) | 55 |
| Dietary Fiber (g) | 3.5 |
| Sugars (g) | 30 |
| Total Fat (g) | 18 |
| Saturated Fat (g) | 12 |
| Sodium (mg) | 290 |
| Potassium (mg) | 340 |
| Vitamin C (mg) | 10 |
| Calcium (mg) | 30 |
| Iron (mg) | 1 |
Vegan Banana Cream Pie Tips:
- Ensure that your graham cracker crumbs are vegan by checking the ingredients.
- Make your coconut whipped cream by refrigerating a can of full-fat coconut milk, then whipping the solid part with a touch of sweetener.
- To prevent the bananas from browning too quickly, you can brush them with a bit of lemon juice.
- Allow the pie to chill for the recommended time to ensure it sets properly and the flavors meld for the best taste.
Enjoy your Divine Vegan Banana Cream Pie!
