Introduction: If you’re craving a dessert that’s both indulgent and plant-based, this Vegan Banana Cream Pie is the perfect treat! With its rich, dairy-free filling, crunchy crust, and sweet banana slices, this pie will delight both vegans and non-vegans alike. Whether you’re hosting a dinner party or simply treating yourself, this simple yet luxurious recipe is sure to satisfy your sweet tooth. Best of all, it’s completely free from dairy, eggs, and gluten, making it a crowd-pleaser for anyone with dietary restrictions.
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs (or gluten-free crumbs)
¼ cup coconut oil (melted)
3 tbsp maple syrup (or agave)
Pinch of salt
For the banana cream filling:
2 ripe bananas
1 can (13.5 oz) full-fat coconut milk
½ cup raw cashews (soaked in water for at least 2 hours)
2 tbsp maple syrup
1 tbsp vanilla extract
1 tbsp cornstarch (or arrowroot powder)
¼ tsp turmeric (for color, optional)
Pinch of sea salt
For the whipped topping:
1 cup coconut cream (chilled)
2 tbsp powdered sugar (or sweetener of choice)
½ tsp vanilla extract
Instructions:
Prepare the crust:
Preheat your oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs, melted coconut oil, maple syrup, and a pinch of salt. Stir until the crumbs are evenly coated.
Press the mixture firmly into the bottom and sides of a pie dish.
Bake for 10 minutes, then remove from the oven and let it cool completely.
Make the banana cream filling:
In a blender, combine the ripe bananas, coconut milk, soaked cashews, maple syrup, vanilla extract, cornstarch, turmeric (if using), and a pinch of salt.
Blend until smooth and creamy.
Pour the mixture into a medium saucepan and cook over medium heat, stirring constantly. Once the mixture thickens (about 5–7 minutes), remove it from the heat.
Allow it to cool slightly before pouring it into the cooled crust.
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