Vegan Banana Cream Pie
Ingredients
The crust
-
¾
cup
gluten-free rolled oats
-
¾
cup
raw almonds
-
¼
tsp
sea salt (optional)
-
2
Tbsp
organic cane sugar or coconut sugar
-
¼
cup
melted coconut oil
The filling
-
2
Tbsp
cornstarch
-
⅓
cup
organic cane sugar or coconut sugar
-
1
pinch
sea salt (optional)
-
1½
cups
unsweetened plain almond milk
-
1
tsp
pure vanilla extract
-
1
medium
just ripe banana, sliced
Coconut whip
-
1
14-ounce can
coconut cream
-
½
tsp
vanilla extract
-
3-5
Tbsp
organic powdered sugar
For topping
-
1-2
just ripe
bananas, sliced
Instructions
- Preheat the oven to 350°F (176°C) and prepare your baking dish.
- Blend oats, almonds, salt, and sugar until fine, then mix in melted coconut oil until a dough forms.
- Press the dough into the bottom and sides of the pie dish and bake for 15 minutes, then increase the temperature and bake until golden.
- Prepare the pudding by whisking cornstarch, sugar, and salt in a saucepan, then gradually add almond milk and cook until thickened.
- Remove from heat, whisk in vanilla, and let cool before refrigerating to set.
- For the coconut whip, chill a bowl and whip the coconut cream until fluffy, adding vanilla and powdered sugar.
- Combine the cooled pudding with the coconut whip until just mixed.
- Layer sliced bananas in the cooled crust, add the pudding mixture, and refrigerate for several hours or overnight.
- Top with additional coconut whip and banana slices before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
369
Total fat
25.9g
Total carbohydrates
33.7g
Total protein
5g
Sodium
590mg
Cholesterol
0mg
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