Eggless Vegan Banana Cream Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups vegan graham cracker crumbs
- 3 tbsp organic cane sugar
- 6 tbsp vegan butter, melted
For the pastry cream
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- ½ cup organic cane sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 2 tbsp vegan butter
- 1 ½ tsp pure 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 pure vanilla extract
For serving
- 1 medium banana, sliced (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a mixing bowl, stir together the graham cracker crumbs, 3 tbsp sugar, and melted vegan butter until the crumbs are evenly moistened and hold together when pressed.
- 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. 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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