Banana Cream Pie
Ingredients
The crust
-
1
prebaked pie crust
pie crust
The cream filling
-
1
cup
almond milk
-
¼
cup
cornstarch
-
½
cup
light brown sugar
-
¼
teaspoon
turmeric
-
5.5
oz
coconut cream
-
1
teaspoon
vanilla extract
-
2
tablespoons
vegan butter
The topping
-
2
bananas
bananas
-
¾
cup
coconut whipped cream
-
1
banana
additional banana for garnish
Instructions
- Whisk all cream filling ingredients except the butter in a saucepan over medium heat until thickened.
- Remove from heat and stir in the vegan butter until melted.
- Cover the cream with plastic wrap to prevent a skin from forming and let it cool.
- Slice the bananas and arrange them in the prebaked pie crust.
- Spread the cooled cream filling over the bananas.
- Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Before serving, pipe the coconut whipped cream on top and garnish with banana slices.
Nutrition Facts (estimated)
Servings
8 servings
Calories
356
Total fat
23g
Total carbohydrates
37g
Total protein
3g
Sodium
156mg
Cholesterol
0mg
You might also like