Indulge in a Vegan Banana Cream Pie Delight
Are you ready to indulge in a delicious vegan dessert that will leave your taste buds begging for more? Look no further than this banana cream pie recipe!
This dessert is perfect for those who love the rich, creamy taste of traditional banana cream pie but prefer vegan options. The best part? This recipe is incredibly easy to make and uses simple ingredients that you can find in your local grocery store.
As a vegan chef, I have spent countless hours perfecting this recipe to ensure that it is not only absolutely delicious but also completely cruelty-free. I promise this pie will satisfy any dessert cravings while also meeting all dietary needs.
The crust of the creamy vegan banana pie is crispy and gluten-free. The filling is fluffy, silky, and has a deliciously layered center with 3 whole bananas. The full-fat coconut milk and raw cashews create a creamy texture that combines perfectly with the fresh banana flavor.
With this recipe, I’ll show you how to keep the pie crispy without sacrificing its gluten-free nature. Plus, I’ll give you tips on how to avoid making pudding that’s too runny or dense custard mixtures.
In just a few simple steps, you can have a stunning no-bake dessert that will impress all of your friends and family – vegan or not! So let’s get started on making this absolutely delicious vegan banana cream pie recipe!
Why You’ll Love This Recipe
Are you looking for a dessert that is not only delicious but also good for your health and the planet? Look no further than this absolutely delicious vegan banana cream pie recipe!
There are many reasons to love this recipe. Firstly, it is free from gluten and dairy, making it suitable for those with dietary restrictions. The crust is made with a combination of almond flour and coconut oil, resulting in a crispy and gluten-free base that is both fluffy and silky. Additionally, this pie filling is made without any animal products, using firm tofu as a base instead of traditional cream. This custard mixture is then layered with three whole bananas and topped with creamy whipped coconut cream.
Secondly, this vegan banana cream pie recipe celebrates the humble banana, which adds natural sweetness without adding too much liquid to the pie filling. Bananas are high in potassium, vitamins C and B6, fiber and antioxidants, hence they offer numerous health benefits when consumed regularly.
Furthermore, this banana cream pie is so versatile that you can make it according to your preferences. You can add peanut butter to the pie filling for a twist on a classic favorite or swap out some of the bananas with sliced strawberries or blueberries if you’re feeling adventurous.
Lastly, this no-bake dessert can be prepared ahead of time so you don’t have to worry about last-minute preparation when entertaining guests or for meal-prepping.
In conclusion, if you’re looking for a healthy vegan dessert that does not compromise on taste and texture while providing numerous health benefits, this vegan banana cream pie recipe will become your go-to dessert from now on!
Ingredient List
Gather your ingredients and make sure you have everything on hand for this delicious vegan Banana Cream Pie!
For the crust:
- 2 ¼ cups of gluten-free cookie crumbs
- ½ cup of coconut oil (melted)
For the filling:
- 3 whole bananas (sliced)
- 1 can full-fat coconut milk
- 1 block firm tofu
- â…“ cup raw cashews
- 1 tsp sea salt
- 1 tbsp arrowroot powder
- ½ cup vegan sugar
- 2 cups soymilk or almond milk divided
- 3 tbsp cornstarch
For the banana pudding:
- 2 ripe bananas, mashed
- 1 can coconut cream
- 3 tbsp arrowroot powder
- â…“ – ½ cup pure maple syrup (depending on how sweet you like it)
- Juice of one lemon
- 1 tsp vanilla extract
Note: Make sure to check the label of your ingredients to ensure they are vegan and gluten-free.
The Recipe How-To
Now, let’s dive into the How-To of this tasty Vegan Banana Cream Pie recipe!
Ingredients
First off, make sure you have all of the ingredients we listed in the previous section. Gather them up and prepare your kitchen workstation. A ripe banana will make your filling even more flavorful!
Step 1: Cookie Crust
Preheat your oven to 350°F (180°C). Prepare the cookie crust by mixing together 1 cup of gluten-free cookie crumbs and ¼ cup of coconut oil. Press it evenly onto the bottom and up the sides of a 9-inch pie dish. Bake for about 10 minutes or until the crust is lightly golden. Let it cool on a wire rack.
Step 2: Banana Pudding Layer
For the banana pudding layer, blend together 1 very ripe banana, â…“ cup of raw cashews, and ½ cup of canned full-fat coconut milk until it’s smooth and creamy. Pour this paste into a medium saucepan. Add in 1 cup of unsweetened almond or soy milk, ¼ cup of pure maple syrup, and a pinch of sea salt. Whisk to combine.
Step 3: Arrowroot Mixture
In a small bowl, mix together 2 tablespoons of arrowroot powder with 2 tablespoons of cold water. Add it to the saucepan and whisk again.
Step 4: Pie Filling
Cook the pudding mixture over medium-low heat, stirring constantly until it bubbles and thickens (about 5-7 minutes). Take off the heat, add in 2 teaspoons of vanilla extract or paste, and stir well to incorporate. Let it cool down for several minutes.
Slice another ripe banana thinly and place them on top of the cooled cookie crust. Pour half of the cooled pudding mixture over banana slices.
Then slice another ripe banana thinly and place them on top of the cooled cookie crust. Pour half of the cooled pudding mixture over them.
Top with another layer of banana slices and pour over the rest of the pudding mixture.
Step 5: Whipped Cream Topping
Put in blender:
* The solid part from two cans (14 oz each) chilled full-fat coconut milk that has been separated overnight from its liquid part.
* Remaining banana pudding mix
* Peanut Butter
Blend on high speed until everything incorporates well together.
Once again, pour this mixture over banana slices so that they are covered completely!
Chill for at least an hour before serving.
Enjoy your creamy Vegan Banana Cream Pie!
Substitutions and Variations
As with most recipes, there is always room for personal touches and customization to suit your preferences. Here are a few suggested substitutions and variations to try with this delicious vegan Banana Cream Pie recipe:
– Gluten-Free: To make this recipe gluten-free, use a gluten-free pie crust or make your own using gluten-free flour. You can also replace the wheat flour in the custard mixture with arrowroot powder or cornstarch.
– Nut-Free: If you have a nut allergy, you can substitute the raw cashews in the custard mixture with an equal amount of firm tofu. Additionally, for the cookie crust, you can use a seed-based alternative such as sunflower or pumpkin seeds instead of nuts.
– Peanut Butter: For a fun twist on the classic Banana Cream Pie, swirl in 2-3 tablespoons of peanut butter into the pie filling before chilling.
– Banana Coconut Cream: An alternative to the vanilla pudding used in this recipe is to make a coconut cream layer with whipped coconut cream and sliced bananas. To do this, simply layer sliced bananas on top of the cookie crust and then pour a mixture of whipped coconut cream (made from full-fat coconut milk) and powdered sugar over them.
– No-Bake: If you prefer a no-bake option, skip baking the pie crust and instead blend together dates (pitted), almond flour, coconut oil, and sea salt into a dough-like consistency. Press this into your pie dish and let it chill in the fridge while you prepare your filling.
By experimenting with different ingredients and techniques, you may stumble upon your own unique version of this indulgent dessert.
Serving and Pairing
Imagine biting into a slice of absolutely delicious vegan banana cream pie. The crispy gluten-free crust is fluffy and silky, the cream center is layered with 3 whole bananas, and it’s all topped off with whipped coconut cream. This dessert is heaven on a plate. But what should you pair with it?
Freshly sliced fruit, such as strawberries or kiwi, would be an excellent accompaniment to this creamy pie. These juicy fruits would provide a refreshing contrast to the rich, silky filling.
Alternatively, you could serve this pie with a scoop of dairy-free ice cream, enhancing the overall creamy texture of the pie. Or even better, top it off with some peanut butter to give it that nutty flavor kick!
This pie also pairs well with a cup of tea or coffee to balance out the sweetness of the dessert. You could go for a strong cup of coffee to enjoy alongside the bold flavors of this pie or opt for a milder tea that complements its sweet flavor.
No matter how you decide to serve or pair this delicious vegan banana cream pie recipe, one thing is for sure – your taste buds will be singing your praises!
Make-Ahead, Storing and Reheating
Now that you have created an absolutely delicious vegan banana cream pie, you may be wondering how to make the most of your leftovers. Fortunately, this pie recipe is perfect for storing and reheating!
To start, let’s consider the best way to make-ahead. You can prepare the pie crust and the banana pudding filling up to 24 hours in advance and store them separately in airtight containers. This will save you some time on the day you want to serve the pie. When you’re ready to assemble, slice three whole bananas and place them over the pie crust, then add the creamy vegan banana pudding on top.
When it comes to storing this delicious vegan dessert, there are a few tips to keep in mind. First, cover your banana cream pie lightly with plastic wrap or foil before placing it in the fridge. Be sure not to press down too hard on the filling to avoid a mushy center. Store the pie in the refrigerator for up to 3-4 days.
Reheating is simple! Preheat your oven to 350°F (180°C) and remove the plastic wrap or foil from the top of your pie. Replace it with fresh foil and bake for approximately 10-15 minutes, depending on how warm you want your pie. Alternatively, if you’re in a rush and don’t want to heat up the oven, you can also microwave slices of your leftover banana cream pie for about 30 seconds per piece.
One word of caution – if your banana cream pie has a crispy gluten-free crust, be sure not to reheat it for too long as it may become soggy. Instead, reheat just until warmed through.
In summary, making ahead and storing this delicious vegan banana cream pie is easy and worth it! With proper storage techniques and reheating methods, you’ll be able to enjoy this tasty dessert even days after making it.
Tips for Perfect Results
Making a vegan banana cream pie might seem daunting, but with the right tips and tricks, you can achieve the perfect results. Here are some tips to help you along the way.
1. How to Keep Your Pie Crispy
To avoid a soggy crust, brush your pie crust with a thin layer of melted coconut oil before pouring in the filling. This will create a barrier and keep the pie crispy.
2. Use Arrowroot Instead of Cornstarch
While cornstarch works great as a thickener, arrowroot is superior in creating that silky smooth texture in custard-based pies like banana cream pie. It also has a neutral taste and does not require cooking like cornstarch.
3. Don’t Overdo the Pudding
When making the vanilla pudding for your banana cream pie, do not be tempted to cook it for longer than recommended. Overcooking will make it gritty and take away from the smooth texture you want to achieve.
4. Use Full-Fat Coconut Milk
Using full-fat coconut milk in this recipe is key to achieving that creamy vegan banana cream center layered with 3 whole bananas that we all love in a banana cream pie.
5. Chill It Before Serving
After assembling your pie, chill it for at least 2 hours before serving or overnight for even better results. This allows the filling to set and makes slicing much easier.
By following these simple tips, you can create an absolutely delicious vegan banana cream pie with a crispy gluten-free crust, fluffy silky cream center, and layers of sliced bananas all around. Enjoy!
FAQ
As with any recipe, there may be some common questions that arise. In this section, I will address the most frequently asked questions about this Vegan Banana Cream Pie recipe. With those answers in mind, you’ll be able to create this absolutely delicious vegan dessert with ease and confidence. Let’s dive into the FAQs!
How do you keep bananas from turning brown in a banana cream pie?
When preparing your vegan banana pie, it’s important to prevent the bananas from browning. One simple trick is to treat them with citrus juice, such as lemon, orange, or pineapple juice. However, you want to use this method carefully so as not to alter the flavor of the pie. A light brushing or spritzing of the juice should do the trick.
How do you keep banana cream pie from getting watery?
When preparing pudding for a pie, it’s essential to use whole milk, or at least 2%, and ensure that it’s cooked to a desired thickness. Insufficiently cooked pudding is a common cause of soupy pies. To check the consistency of the pudding, try coating the back of a spoon with pudding and then running your finger through the center.
Why is my banana cream pie runny?
If you’ve noticed that the filling in your banana cream pie doesn’t have the desired thickness, there could be two possible reasons behind it. One could be that your filling has too much liquid in it. To rectify this, try adding more cornstarch to the mixture and let it cook for some extra time until the filling thickens. Alternatively, adding some whipped cream to the custard mixture and whipping it thoroughly can also help you get the desired consistency.
What is banana cream pie made of?
The classic banana cream pie comprises a flaky pie crust, ripe bananas, a luscious vanilla custard, and fluffy whipped cream. However, my version of the banana cream pie elevates it to a whole new level by incorporating a delectable peanut butter cookie crust.
Bottom Line
In conclusion, this vegan Banana Cream Pie recipe is perfect for any occasion. Whether it’s a family gathering, potluck, or just a craving for something sweet and satisfying, this pie has got you covered. It’s absolutely delicious with its crispy gluten-free crust, fluffy silky cream center layered with 3 whole bananas, and full-fat coconut milk. This recipe is also dairy-free, gluten-free and suitable for vegans.
The key to keeping the pie crispy and the filling firm is to avoid adding too much liquid when making the custard mixture. To achieve a smooth consistency, blend the cashews and tofu until creamy before gradually mixing them into the banana coconut cream.
Furthermore, this Bananas Cream Pie recipe can be stored and reheated easily with a few helpful tips. When refrigerating, cover the pie in plastic wrap to keep it fresh. For frozen leftovers, thaw them in the fridge overnight before reheating in the oven at 300 degrees Fahrenheit for 15-20 minutes.
While there are many delicious vegan dessert recipes out there, nothing compares to this Banana Cream Pie recipe that will leave everyone amazed at how fabulous it tastes even without dairy or eggs. I highly recommend giving this recipe a try for any celebration or just because you deserve a tasty treat!
So don’t hesitate any longer! Whip up a batch of this delicious vegan Banana Cream Pie today and let your taste buds soar!
Banana Cream Pie (Vegan) Recipe
Ingredients
For the pudding
- 1/2 cup vegan sugar
- 5 tablespoons arrowroot
- 2 cups soymilk (non-dairy)
- 1/2 teaspoon sea salt
- 1 teaspoon banana extract
- 1/2 lb firm tofu
- 2 ripe bananas
- 2 tablespoons coarsely chopped almonds (roasted)
Instructions
- Prepare your favorite single pie crust and blind bake it. Then cool it thoroughly. I included the blind baked pie crust I used in the above description.
- Mix the sugar and arrowroot flour in a saucepan. Then stir in the non-dairy milk and salt.
- Cook over medium heat, stirring constantly, until very thick.
- Remove from the heat and stir in the banana extract. Drain the tofu and blend in a food processor until creamy and smooth.
- Add the creamed tofu to the pudding.
- I used a hand blender to mix to make sure it was totally smooth.
- Put the cooled pudding into your cooled pie crust.
- Cut the two bananas into thin slices and place on the top of the pie. You can also place one on the crust or both if you like.
- Roast the almonds in a 375°F oven for about 8 minutes, but watch them, they brown fast!
- Once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours.
- Bon Appetit!
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.