Easy Vegan Banana Cream Pie
Ingredients
Crust
-
16
pieces
golden oreos
-
8
pieces
graham crackers
-
⅓
cup
vegan butter, melted
-
2
tablespoons
brown or white sugar
Filling
-
2
tablespoons
corn starch
-
1
14 oz can
coconut milk
-
½
cup
brown, white, or coconut sugar
-
1
teaspoon
pure vanilla extract
Coconut Cream
-
1
can
coconut cream or 2 14 oz cans of coconut milk, refrigerated overnight
-
5
tablespoons
powdered sugar
-
1
teaspoon
vanilla
Topping
-
3-5
large
bananas, sliced
-
to taste
coconut whip
Instructions
- Combine Oreos, graham crackers, melted butter, and sugar in a food processor and process until it can be formed into a ball.
- Spray a pie dish with oil, transfer the mixture, and flatten it firmly. Freeze while preparing the filling.
- In a saucepan, combine all filling ingredients except vanilla and heat until bubbling, whisking until smooth. Remove from heat and stir in vanilla. Cool completely in the fridge.
- For the coconut cream, open the refrigerated cans, scoop out the solid cream, and whip for 1 minute. Gradually add powdered sugar and vanilla, then refrigerate until filling is cooled.
- Once the filling is cooled, mix in a quarter of the coconut whip.
- Assemble the pie by placing sliced bananas over the crust, adding the filling, covering with coconut whip, and topping with more banana slices, cinnamon, and lemon zest.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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