Vegan Banana Cream Pie
Ingredients:
Crust:
- Salt: 1/4 tsp.
- Melted coconut oil: 1/4 cup.
- GF-rolled oats: 3/4 cup.
- Cane organic sugar: 2 tablespoons.
For filling:
- Vegan almond milk: 1/2 cup.
- Cornstarch: 1 tbsp.
- Vanilla extract: 1 tsp.
- Salt.
- Sugar oragnic: 1/3 cup.
- Ripe banana: 1
Coconut whip:
- Powder sugar organic: 3/5 tsp.
- Vanilla extract: 1/2 tsp.
- Cococnut cream: 14 oz.
For assembling:
- Coconut cream: whipped.
- Ripe banana: 2
Instructions:
- Warm the microwave to 300 F.
- Grease a regular pie plate or line a baking pan with a paper towel. Put aside.
- In a high-speed blender, add the oats, almonds, glucose, and sea salt (as long as using), and process or pulse on high while a fine meal is achieved.
- Hold the cover, then pour in one-fourth of a cup of heated coconut oil (or more if wanted) according to the original recipe.
- To produce a loose dough, pulse or beat on low, scraping down the edges as necessary.
- As opposed to the mixture collapsing, you must be able to squeeze it between two fingers to form a dough.
- Add just more melted coconut oil if it’s too dry.
- Warm the microwave.
- Put the mixture into a cooking dish or pie pan; arrange it evenly.
- After that, put the paper towel on the base and gently press down with a flat-bottomed object, like a drinking glass, till everything is well packed and equally distributed along the bottom and up the sides.
- Roast for fifteen minutes, then raise the temperature to 355 degrees Fahrenheit. and continue baking for a further five to ten minutes till some browning appears on the surface and the edges are golden brown.
- Pull off the heat source and leave it to cool.
- Meanwhile, make the custard.
- In a tiny saucepan, combine the cornstarch, sweeteners, and optional salt. Whisk in the almond milk to prevent clumps.
- Place on medium heat, mixing frequently and bubbling.
- After that, lower the thermostat to medium-low and cook for a further four to six minutes, scraping the sides and bottom almost frequently with a spatula made of rubber. After it becomes visibly ribbon-like when you sprinkle some over the top with a spatula, turn it from the burner, whisk in the vanilla, and allow it to cool for ten minutes.
- Next, move the mixture to a glass or ceramic bowl and ensure that the plastic wrap is in contact with the surface to avoid a film forming on top.
- Set aside for two to three hours, so it’s chilled and set.
- Line the bottom of the fried crust with sliced bananas, and then cover with the custard-coconut whip combination.
- Using a spoon, level the top, wrap it with paper, and let it down for almost a few hours to let it set and get cold.
- Serve it and enjoy it.
Nutritional facts:
Sugar: 19.5 g.
Cholesterol: 0 mg.
Trans fat: 0 g.
Protein: 5 g.
Calories: 369 kcal.
Sodium: 590 mg.
Fiber: 4.2 g
Carbohydrates: 33.7 g.
Fat: 25.9 g

Banana Coconut Cream Pie: A Decadent Vegan Dessert
Experience the blissful harmony of flavors in this exquisite Banana Coconut Cream Pie, a tantalizing vegan dessert that combines the sweetness of ripe bananas with the richness of coconut cream. With a buttery oat crust and a creamy custard filling, this indulgent pie is sure to satisfy your sweet tooth and leave you craving for more. Follow this simple recipe to create a dessert masterpiece that will dazzle your taste buds and impress your guests.
Ingredients:
For the Crust:
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 3/4 cup GF-rolled oats
- 2 tbsp cane organic sugar
For the Filling:
- 1/2 cup vegan almond milk
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
- 1/3 cup organic sugar
- 1 ripe banana
For the Coconut Whip:
- 3/5 tsp organic powdered sugar
- 1/2 tsp vanilla extract
- 14 oz coconut cream
For Assembling:
- Whipped coconut cream
- 2 ripe bananas, sliced
Instructions:
- Preheat your oven to 300°F.
- Grease a regular pie plate or line a baking pan with parchment paper. Set aside.
- In a high-speed blender, combine GF-rolled oats, almonds, organic sugar, and salt. Process or pulse on high until a fine meal is achieved.
- With the blender running, pour in melted coconut oil until a loose dough forms. Add more coconut oil if needed to achieve the desired consistency.
- Press the dough evenly into the prepared pie plate or baking pan. Use a flat-bottomed object to gently press the dough down until it is well-packed and distributed along the bottom and up the sides.
- Bake the crust for 15 minutes, then increase the temperature to 355°F and continue baking for an additional 5-10 minutes until golden brown. Remove from the oven and let it cool.
- While the crust is cooling, prepare the custard filling. In a small saucepan, whisk together cornstarch, organic sugar, and a pinch of salt. Gradually whisk in almond milk to prevent lumps.
- Place the saucepan over medium heat, stirring constantly until the mixture thickens and bubbles. Reduce the heat to medium-low and cook for 4-6 minutes until it becomes ribbon-like.
- Remove the saucepan from the heat and whisk in vanilla extract. Let the custard cool for 10 minutes, then transfer it to a glass or ceramic bowl. Cover with plastic wrap, ensuring it touches the surface to prevent a film from forming. Chill in the refrigerator for 2-3 hours until set.
- Once the crust and custard are cooled, line the bottom of the crust with sliced bananas. Spread the chilled custard-coconut whip mixture over the bananas.
- Smooth the top with a spoon, cover with parchment paper, and refrigerate for a few hours until set and chilled.
- Before serving, garnish with whipped coconut cream and additional sliced bananas if desired.
Nutritional Facts:
- Sugar: 19.5 g
- Cholesterol: 0 mg
- Trans Fat: 0 g
- Protein: 5 g
- Calories: 369 kcal
- Sodium: 590 mg
- Fiber: 4.2 g
- Carbohydrates: 33.7 g
- Fat: 25.9 g
Indulge in the luscious flavors and creamy textures of this Banana Coconut Cream Pie, a divine vegan dessert that will elevate any occasion and leave a lasting impression on your taste buds. Enjoy the delicate balance of sweetness and richness in every delightful bite.