Pregnancy Friendly Dairy Free Banana Cream Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp dairy free butter, melted
For the pastry cream
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp fine salt
- 4 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 2 tbsp dairy free butter
- 1 ½ tsp vanilla extract
For the filling
- 3 medium ripe bananas, sliced into ¼-inch rounds
For the whipped topping
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For serving
- 1 banana, sliced, for garnish (optional)
Instructions
- 1
The night before, place 3 cans of full-fat coconut milk (2 for the pastry cream, 1 for the whipped topping) in the refrigerator upright. This allows the thick coconut cream to separate and solidify at the top.
- 2
Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, 3 tbsp granulated sugar, and melted dairy free butter until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Transfer to a wire rack and let cool completely.
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