Vegan Banana Cream Pie

✧

This Banana Cream Pie was amazing and actually pretty fun to make!
I DID NOT create this recipe. It's from the Thug Kitchen Cookbook, however I did add some tips about what I did when making it.

This banana cream pie tastes so sweet and delicious, it definitely satisfied my pregnancy craving and didn't upset my stomach (as whipped cream and too much sugar does).

I hope you enjoy this recipe as much as I did! :)

Yield: 1 pieAuthor: Thug Kitchen

Vegan Banana Cream Pie

prep time: cook time: total time:

Recipe comes from the Thug Kitchen Cookbook! I really wanted to share with you this delicious vegan version of a banana cream pie, as it tastes like the real thing! I added a few tips of what I did as well. Enjoy!

ingredients:

Crust

• 1/2 cups flour
• 1tbsp sugar
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 cup coconut oil
• 2 tbsp olive oil
• 2 - 3 tbsp almond milk
• Dry beans (for putting on top of crust when baking it)

Vanilla Custard Filling

• 1/4 cup cornstarch
• 1/4 cup sugar
• Pinch of salt
• 1 can coconut milk
• 1 cup almond milk
• 1 1/2 tsp vanilla extract

Banana Layer

• 3 ripe bananas

Coconut Whipped Cream

• 1 can coconut milk, well chilled
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

instructions:

Crust

1. Heat oven to 350 degrees. 
2. In a medium bowl, mix together flour, sugar, salt, baking powder, and coconut oil in a food processor. Put mixture in a bowl.
3. Pour olive oil  and and 2 tbsp of almond milk and stir it up with a fork until dough comes together. If it still looks dry, add the last tbsp of almond milk to it. 
4. Press the dough into a pie plate to cover as much as you can (I added a bit of oil to the plate first to make sure it wouldn't stick after baking it).
5. Line the inside of the crust with foil and pour the beans on top (this will make sure the pie keeps it's shape when getting baked).
6. Bake the crust in the oven for 12 minutes, then pull it out and remove the foil and beans. Put it back in the oven for an additional 12-15 minutes, until the bottom of the crust is a nice golden colour.
7. Let it cool.

Filling

1. In a medium saucepan, whisk together the cornstarch, sugar, and salt. Then slowly whisk 1/3 cup of the coconut milk (make sure there aren't any clumps).
2. Once all of the starch is dissolved, add the rest of the coconut milk, almond milk, and vanilla. 
3. Put the pot over medium-high heat and keep whisking it until the mixture is bubbling and it starts becoming thick. 
4. Turn down the heat to medium-low and use a spatula to scrape the bottom for about 7-10 minutes (this will make sure nothing sticks to the bottom as it cooks).

Pie Assemble

1. Slice up the bananas no thicker than a 1/2 inch (I used two for this part), and line the crust with them.
2. Now put the filling on top. Cover it up, and let it chill in the fridge for at least 3 hours.
3. After 3 hours, add the coconut whipped cream on top of the custard filling (recipe below).
4. I added the last banana on top of the whipped cream to make it look more presentable. Enjoy!

Coconut Whipped Cream

1. Put a bowl and your beater in the freezer for about 15 minutes.
2. Once the bowl and beater are cool, scoop the top thick layer of the chilled coconut milk into the bowl (you won't need the other clear liquid now, but it would taste delicious in a smoothie later on).
3. Sift the powdered sugar into the bowl, and add the vanilla.
4. Beat the mixture until it looks all light and fluffy (about 1-2 minutes).

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