Introduction: Welcome to a slice of paradise with our Vegan Banana Cream Pie—a luscious dessert that tantalizes the taste buds and satisfies the sweetest cravings without compromising on flavor or ethics. Crafted with love and compassion, this delectable pie celebrates the natural sweetness of ripe bananas and the creamy richness of coconut milk, all nestled within a flaky, homemade crust. Whether you’re a dedicated vegan or simply seeking a delightful dessert to share with friends and family, this recipe is sure to become a cherished favorite.

Ingredients: For the Crust:

  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of vegan butter, cold and cubed
  • 1/4 cup of granulated sugar
  • 1/4 teaspoon of salt
  • 3-4 tablespoons of ice water

For the Filling:

  • 3 ripe bananas, sliced
  • 1 can (13.5 oz) of full-fat coconut milk, chilled overnight
  • 1/2 cup of granulated sugar
  • 1/4 cup of cornstarch
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of turmeric (for color)
  • Pinch of salt

For the Topping:

  • 1 can (13.5 oz) of full-fat coconut milk, chilled overnight
  • 2 tablespoons of powdered sugar
  • 1 teaspoon of vanilla extract
  • Sliced bananas and toasted coconut flakes for garnish

Instructions:

  1. Start by making the crust. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed vegan butter to the dry ingredients.
  2. Using a pastry cutter or your fingertips, work the vegan butter into the flour mixture until it resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat your oven to 375°F (190°C).
  6. Once the dough has chilled, roll it out on a lightly floured surface into a circle large enough to fit into a 9-inch pie dish.
  7. Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides. Trim any excess dough and crimp the edges as desired.
  8. Prick the bottom of the crust with a fork, then line it with parchment paper and fill it with pie weights or dried beans.
  9. Bake the crust in the preheated oven for 15-20 minutes, or until it’s lightly golden brown. Remove from the oven and let it cool completely.
  10. While the crust is cooling, prepare the filling. In a small bowl, whisk together the cornstarch and a couple of tablespoons of coconut milk until smooth.
  11. In a saucepan, combine the remaining coconut milk, granulated sugar, vanilla extract, turmeric, and a pinch of salt. Heat the mixture over medium heat until it starts to simmer.
  12. Once the coconut milk mixture is simmering, gradually whisk in the cornstarch mixture, stirring constantly until the filling thickens, about 3-5 minutes.
  13. Remove the saucepan from the heat and let the filling cool slightly.
  14. Arrange the sliced bananas in an even layer on the bottom of the cooled pie crust.
  15. Pour the warm coconut milk filling over the sliced bananas, spreading it out evenly with a spatula.
  16. Place the pie in the refrigerator to chill for at least 4 hours, or until the filling is set.
  17. Before serving, prepare the coconut whipped cream topping. Open the chilled can of coconut milk and carefully scoop out the solid coconut cream that has risen to the top, leaving behind any liquid.
  18. Place the coconut cream in a mixing bowl and add the powdered sugar and vanilla extract. Beat with a hand mixer or stand mixer until light and fluffy.
  19. Spread the coconut whipped cream over the chilled pie filling.
  20. Garnish the pie with sliced bananas and toasted coconut flakes before serving.

Introduction: Welcome to a slice of paradise with our Vegan Banana Cream Pie—a luscious dessert that tantalizes the taste buds and satisfies the sweetest cravings without compromising on flavor or ethics. Crafted with love and compassion, this delectable pie celebrates the natural sweetness of ripe bananas and the creamy richness of coconut milk, all nestled within a flaky, homemade crust. Whether you’re a dedicated vegan or simply seeking a delightful dessert to share with friends and family, this recipe is sure to become a cherished favorite.

Ingredients: For the Crust:

  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of vegan butter, cold and cubed
  • 1/4 cup of granulated sugar
  • 1/4 teaspoon of salt
  • 3-4 tablespoons of ice water

For the Filling:

  • 3 ripe bananas, sliced
  • 1 can (13.5 oz) of full-fat coconut milk, chilled overnight
  • 1/2 cup of granulated sugar
  • 1/4 cup of cornstarch
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of turmeric (for color)
  • Pinch of salt

For the Topping:

  • 1 can (13.5 oz) of full-fat coconut milk, chilled overnight
  • 2 tablespoons of powdered sugar
  • 1 teaspoon of vanilla extract
  • Sliced bananas and toasted coconut flakes for garnish

Instructions:

  1. Start by making the crust. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed vegan butter to the dry ingredients.
  2. Using a pastry cutter or your fingertips, work the vegan butter into the flour mixture until it resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat your oven to 375°F (190°C).
  6. Once the dough has chilled, roll it out on a lightly floured surface into a circle large enough to fit into a 9-inch pie dish.
  7. Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides. Trim any excess dough and crimp the edges as desired.
  8. Prick the bottom of the crust with a fork, then line it with parchment paper and fill it with pie weights or dried beans.
  9. Bake the crust in the preheated oven for 15-20 minutes, or until it’s lightly golden brown. Remove from the oven and let it cool completely.
  10. While the crust is cooling, prepare the filling. In a small bowl, whisk together the cornstarch and a couple of tablespoons of coconut milk until smooth.
  11. In a saucepan, combine the remaining coconut milk, granulated sugar, vanilla extract, turmeric, and a pinch of salt. Heat the mixture over medium heat until it starts to simmer.
  12. Once the coconut milk mixture is simmering, gradually whisk in the cornstarch mixture, stirring constantly until the filling thickens, about 3-5 minutes.
  13. Remove the saucepan from the heat and let the filling cool slightly.
  14. Arrange the sliced bananas in an even layer on the bottom of the cooled pie crust.
  15. Pour the warm coconut milk filling over the sliced bananas, spreading it out evenly with a spatula.
  16. Place the pie in the refrigerator to chill for at least 4 hours, or until the filling is set.
  17. Before serving, prepare the coconut whipped cream topping. Open the chilled can of coconut milk and carefully scoop out the solid coconut cream that has risen to the top, leaving behind any liquid.
  18. Place the coconut cream in a mixing bowl and add the powdered sugar and vanilla extract. Beat with a hand mixer or stand mixer until light and fluffy.
  19. Spread the coconut whipped cream over the chilled pie filling.
  20. Garnish the pie with sliced bananas and toasted coconut flakes before serving.

Nutritional Information:

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 350
  • Total Fat: 20g
  • Saturated Fat: 16g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 80mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 2g
  • Sugars: 18g
  • Protein: 3g

Smart WW Points: 13 per serving

Conclusion: Indulge in the creamy decadence of our Vegan Banana Cream Pie—a sumptuous dessert that proves plant-based eating can be both delicious and satisfying. With its velvety coconut milk filling, sweet banana slices, and flaky crust, this pie is a testament to the endless possibilities of vegan baking. Whether you’re serving it at a dinner party or treating yourself to a special dessert, each heavenly bite is sure to leave you craving more. So go ahead, slice into a piece of paradise and savor the blissful flavors of our Vegan Banana Cream Pie today!