Vegan Banana Cream Pie Recipe

Vegan Banana Cream Pie

By Namely Marly

Prep Time: 30 minutes

Cook Time: 60 minutes

Yield: 16

Ingredients

Golden Cookie Crust

• 24 golden Oreos or vanilla cream cookie of your choice
• 4 tablespoons Earth Balance, dairy free margarine, sliced

Cream Pie Filling

• ½ cup sugar
• ⅓ cup cornstarch
• ¼ teaspoon salt
• 1½ cups So Delicious Culinary Coconut Milk
• 1 cup plant milk (soy, almond, coconut, etc), vanilla flavored
• 12 oz container of firm silken tofu, drained
• 2 tablespoons Earth Balance, dairy free margarine
• 1 tablespoon nutritional yeast flakes
• 2-3 bananas, peeled and sliced

Coconut Whipped Topping

• 15 oz can of coconut milk (full fat)
• ¼ teaspoon xanthan gum (optional)
• 2-3 packets of Truvia or 3-4 tablespoons of powdered sugar
• ½ teaspoon vanilla

Instructions

For the Golden Crumb Crust

1. Place the Golden Oreos in a food processor. Pulse for a few seconds until the cookies are broken up into smaller pieces.
2. Add the Earth Balance margarine. Pulse again until the cookie crumbs until a still course, but even consistency develops. I like a consistency about the size of large grains of sand.
3. Press the crust into an 8 or 9" pie pan, pushing firmly against the side. It helps if you use a measuring cup to press the crust against the pan. Refrigerate for about an hour to set.

For the Banana Cream Pie Filling

1. Mix sugar, cornstarch, and salt in the bottom of medium-sized saucepan. Add the milks and stir until combined.
2. Place the saucepan over medium heat and bring to a boil, stirring occasionally. Cook until the mixture thickens. Do no worry about lumps. We'll take care of that in a minute.
3. Place the silken tofu, 2 tablespoons Earth Balance margarine, and nutritional yeast flakes in a food processor. Pulse for several seconds until the mixture becomes very smooth. It may be necessary to remove the lid and push some of the contents down to the bottom and then pulse again. Add the pudding mixture to the food processor and pulse again until all the ingredients are combined and any lumps that may have formed while cooking are gone. Set this aside and allow it to cool a little.
4. Once the Pie Filling is mostly cooled, remove the pie crust from the fridge and pour about half of the pie filling into the pie crust. Top this with a layer of sliced bananas. Pour the remaining pie filling over the sliced bananas.  (Depending on what size of pan you used, you might have a little of the pudding leftover. Lucky You!). Place in the fridge to set for at least an hour, preferably two before serving.

For the Coconut Cream Whipped Topping

1. The night before you're ready to serve the pie, place the can of coconut milk in the fridge. (I tend to keep at least one or two cans of coconut milk in the fridge at all times for this reason). Be sure not to buy lite coconut milk. And do not shake the can before putting it in the fridge. The goal with refrigerating it is to allow the coconut cream to firm up so you can remove the more liquid coconut milk. While you're at it, place the bowl you will use for mixing and the mixer paddles in the fridge as well. I'm not crazy, there's a reason for this. the goal is to have everything nice and cold all at the same time.
2. Once your can of milk is ready, use a can opener to open the can and use a knife or straw to create a hole in the middle of the firm coconut cream. Get a resealable container and drain the coconut milk liquid into that container. Place it in the fridge to use at a later time (it's great in smoothies or even as a replacement for milk in other recipes).
3. Get out your chilled mixing bowl and place the coconut cream in that bowl. Get out your mixer and put in the chilled paddles. Whip the coconut cream on high until the coconut cream starts to form firm peaks. Add the xanthan gum, sweetener, and vanilla and whip again until the desired consistency is achieved. Note: the xanthum gum is used as a stabilizer and is optional.

Banana Cream Pie Serving Recommendations

1. Once your Banana Cream Pie is set, remove it from the fridge, cover it with large dollops of the Coconut Cream Whipped Topping and add additional slices of banana on the top as well