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Vegan Banana Cream Pie: A Dairy-Free Twist on a Classic Favorite
Banana cream pie is a beloved dessert that combines creamy, luscious filling with the sweetness of ripe bananas and a crisp, buttery crust. For those following a vegan lifestyle or anyone looking to try a dairy-free treat, this Vegan Banana Cream Pie is the perfect solution. It’s just as rich, indulgent, and mouthwatering as the classic, but made without any dairy, eggs, or other animal products.
This vegan version is surprisingly easy to make, and it packs all the comforting flavors of the traditional pie. Whether you’re hosting a vegan dinner party, looking for a dessert that’s perfect for family gatherings, or simply craving something sweet, this Vegan Banana Cream Pie will have everyone asking for seconds.
Why You’ll Love This Vegan Banana Cream Pie
- Dairy-Free and Egg-Free: No need to worry about milk, butter, or eggs here. This pie is entirely plant-based, made with ingredients like coconut milk, non-dairy butter, and vegan-friendly thickening agents, ensuring everyone can indulge without any worries.
- Luscious and Creamy: The key to a great banana cream pie is the creamy filling, and this vegan version doesn’t disappoint. It’s rich, velvety, and smooth, just like the traditional version, thanks to the use of coconut milk and a touch of cornstarch for thickening.
- Naturally Sweetened: This pie gets its sweetness from ripe bananas and a bit of maple syrup, making it feel lighter and more naturally sweet compared to traditional pies made with refined sugar.
- Perfect for Any Occasion: Vegan or not, this pie is a showstopper. It’s perfect for potlucks, dinner parties, family gatherings, or even a casual dessert at home. It’s bound to impress anyone with its gorgeous presentation and delicious flavor.
Vegan Banana Cream Pie Recipe
Ingredients:
- For the Crust:
- 1 ½ cups graham cracker crumbs (use gluten-free if needed)
- 2 tablespoons coconut sugar (or brown sugar)
- ¼ cup melted coconut oil (or vegan butter)
- For the Filling:
- 2 ½ cups full-fat coconut milk (canned, full-fat)
- ½ cup coconut cream (for extra richness)
- ½ cup maple syrup (or agave syrup for a different flavor)
- 3 tablespoons cornstarch (or arrowroot powder)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 ripe bananas (sliced)
- For the Topping:
- 1 can coconut milk (chilled, to separate cream from liquid)
- 1 tablespoon powdered sugar (optional, for sweetening the whipped cream)
- 1 teaspoon vanilla extract
Instructions:
Step 1: Make the Crust
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, coconut sugar, and melted coconut oil until well combined. The mixture should be slightly crumbly but hold together when pressed.
- Form the crust: Press the crumb mixture into the bottom and sides of a 9-inch pie dish, making sure it’s even and compact. Use the back of a spoon or your fingers to press it firmly.
- Bake the crust: Bake the crust for 10-12 minutes, or until it’s lightly golden brown. Remove it from the oven and let it cool completely while you prepare the filling.
Step 2: Prepare the Vegan Banana Cream Filling
- Combine coconut milk and cream: In a medium saucepan, combine the coconut milk, coconut cream, maple syrup, and a pinch of salt. Whisk to combine.
- Thicken the filling: In a small bowl, mix the cornstarch with 3 tablespoons of water to create a slurry. Pour this slurry into the coconut milk mixture while whisking continuously.
- Cook until thickened: Over medium heat, continue to whisk the mixture constantly. As the mixture heats up, it will begin to thicken. Continue to cook fo
