Banana Cream Pie

Banana Cream Pie

This veganized version was inspired by the banana cream pie my mom made when we were kids. My mother discovered the recipe in an old Betty Crocker cookbook that was given to her as a wedding present. The recipe was a favorite of my grandfather, my mother and now me! Hope you enjoy this family recipe as much as we do.

Serves: 8

Prep time: 5 hours – much of this time is for the mixture to cool.

Banana Cream Pie

Ingredients

  • Organic pie shell – I used the Wholly Wholesome brand.*  
  • 2 tablespoons organic, non-gmo cornstarch
  • ¼ cup vegan sugar (I used ½ maple sugar and ½ turbinado sugar)
  • Pinch salt
  • 1 ½ cups unsweetened plain organic soymilk
  • 1 ½ teaspoons vanilla extract
  • 2 ripe bananas pureed
  • One 14-ounce can unsweetened coconut milk
  • 3 tablespoons pure maple syrup
  • 1 medium banana for slicing once pie is finished

*Time permitting: you can make your crust from scratch using a preferred recipe. 

**IMPORTANT: PLACE COCONUT CAN IN THE REFRIGERATOR THE NIGHT BEFORE PREPARING THE RECIPE**

Directions

  1. Bake pie shell according to directions on the package. Let cool.
  2. Prepare pudding by adding cornstarch, sugar and salt to a small saucepan. Whisk in soymilk and banana puree.  
  3. Heat on medium heat until mixture boils. Whisk continuously Then reduce heat to low and cook for another 4-8 minutes (depending on altitude).
  4. Once the mixture forms a thick gel, remove from the heat and whisk in    one teaspoon of the vanilla. Let cool for 10 minutes.   
  5. Once cool, put mixture in a bowl and cover it with a lid. Place bowl in the refrigerator and cool for 2-3 hours. 
  6. At least ½ hour before the mixture is done cooling, whip the coconut cream.  Remove the coconut can from the refrigerator carefully. DO NOT SHAKE. Open can and scoop out only the hardened coconut part on the top.  Discard the liquid part or use it in another recipe. 
  7. Add ½ teaspoon vanilla and maple syrup to the recipe. Whip with a hand mixer until light and airy about 2-4 minutes. Cover bowl and place in the refrigerator for at least 30 minutes. 
  8. Once the pudding is cooled, combine pudding mixture with coconut cream and stir until combined. 
  9. Add combined mixture to the cooked and cooled pie shell. 
  10. Top with sliced bananas. Place back in the refrigerator for at least another ½ hour so that the pie will set. Cut into pie slices and serve. 

Top with extra whipped coconut cream if desired. Enjoy!

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