Vegan Banana Cream Pie

Vegan Banana Cream Pie Recipe

By Loving It Vegan

🔪Prep Time: 45 mins

Ingredients

28 Golden Oreo Cookies

1/3 cup (75g) Vegan Butter

3 Tbsp Cornstarch

1/2 cup (100g) Sugar

1/4 tsp Sea Salt

1 14oz (400ml) Can Coconut Milk

1 tsp Vanilla Extract

3–4 Bananas (sliced)

2 14oz (400ml) Cans Coconut Cream (chilled in the fridge overnight)*

3 Tbsp Powdered Sugar

Instructions

1Add the oreos to the food processor and process into crumbs. Alternatively, place into a ziplock bag and roll over them with a rolling pin until fine crumbs.

2Melt the butter and pour it over the cookie crumbs and mix in well.

3Spray a pie dish with non-stick spray and then press the cookie crust down into the pie dish, pressing hard with a spoon to make it as firm as possible. Then either place it into the freezer to set, or, for a firmer crust, bake it in the oven at 350°F (180°C) for 15 minutes.

4Prepare your pudding by adding the cornstarch, sugar, sea salt and coconut milk to a saucepan. Whisk with a hand whisk to combine and remove any lumps. Heat the pudding, whisking regularly as it heats, and then keep stirring until its thick and bubbling. Remove from the heat and stir in the vanilla extract. Transfer to a glass bowl, cover with plastic wrap and place into the fridge to cool and set. You can also place it into the freezer to cool faster – just don’t forget it in there!

5Remove your cans of coconut cream from the fridge, being careful not to shake. Open the first can and you’ll see that the cream section has risen to the top of the can and hardened. Scoop out only this cream portion, leaving behind the watery section. If you have a can where most of the can is cream and there is very little water remaining, then you can use just one can. However, if about half is water and only half cream, then you need to use both. Scoop out the cream into the bowl of an electric mixing bowl. Whip this up into a whipped cream consistency. For a full tutorial and video, see here.

6When the cream is whipped, add in the powdered sugar and whip again. Place the cream into the fridge until you’re ready to use it.

7When the pudding is completely cold and set, remove from the fridge or freezer. Add half of the whipped cream and stir into the pudding.

8Slice banana to cover the cookie crust, then add the pudding layer and top with sliced banana. Use the remaining half of the whipped cream to pipe cream around the edges of the pie and into the middle. Sprinkle with cinnamon and serve.

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