Banana Cream Pie (V, GF)

Banana Cream Pie (V, GF)

Prep Time: 4 hours
Cook Time: 25 minutes
Total Time: 4 hours, 25 minutes
Category: Dessert
Cuisine: Vegan, Gluten Free
Yield: 8 Slices
Serving Size: 1 Slice
Calories per serving: 468 (as prepared)


  • 2 cups dairy free milk (I used Silk Unsweetened Vanilla Cashew Milk)
  • 3 tbs cornstarch
  • 1/3 cup sugar*
  • 1 tsp vanilla extract


  • 1 cup walnuts
  • 1 cup oats or oat flour
  • 2 tbs sugar
  • 5 tbs coconut oil, melted


  • 2 ripe bananas, sliced
  • 1 tbs brown sugar
  • 1/2 tsp cinnamon


  • 2 cans full fat coconut milk, chilled
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract


  • More sliced bananas
  • Ground or whole walnuts


  1. Start with the pudding layer, since it needs time to chill:
  2. Begin by mixing an dissolving the cornstarch into your dairy free milk of choice
  3. Add to a saucepan over medium heat
  4. Stir in sugar and vanilla extract, whisking frequently while the mixture heats up and begins to thicken
  5. Let the mixture reach a gentle boil, making sure to whisk frequently
  6. Lower the heat and allow the mixture to cook for another 6-8 minutes
  7. At this point it won't be as thick as pudding, more like a thicker sauce - it will continue to thicken to pudding consistency as it cools!
  8. Remove from heat and transfer into a bowl
  9. Cover with saran wrap, making sure the wrap is in contact with the top of the pudding (to prevent crusting) and place into the fridge to cool completely

Next, make the crust:

  1. Preheat oven to 350 °F
  2. To a food processor, add walnuts, oats or oat flour and sugar
  3. Process until walnuts are ground and are incorporated with oats and sugar
  4. Add melted coconut oil and continue to process until your mixture sticks together when pressed together between your fingers
  5. Spray or grease a pie dish, and add your crust mixture
  6. Use your fingers to spread the mixture to fully cover the bottom and a bit up the sides of your pie dish
  7. Bake for 25-28 minutes, or until the edges begin to turn golden brown
  8. Set aside to cool

Next, make your banana layer:

  1. Slice up 2 medium sized ripe bananas
  2. Spray or grease a frying pan with a bit of coconut oil and warm to medium-low heat
  3. Once the pan is warm, add your bananas in a single layer
  4. Sprinkle with half the sugar and half the cinnamon
  5. Allow to cook for 2-3 minutes, then flip banana slices to the other side
  6. Sprinkle with remaining sugar and cinnamon, and cook for another 2-3 minutes
  7. Once the bananas are sufficiently caramelized, remove from heat
  8. Transfer to a bowl/dish and allow to cool for a few minutes

Coconut whip cream:

  1. Remove the hard coconut cream portion from your chilled cans of coconut milk into a large bowl
  2. Reserve the remaining coconut water for use in other deliciousness (I add a few tablespoons to my post-workout chocolate smoothies = BEST)
  3. Using a stand or electric mixer, mix the coconut cream until it is light and fluffy (a few minutes)
  4. Add powdered sugar and vanilla extract, and continue to whip for a few more minutes
  5. Place into the fridge until you're ready to use

Assemble your pie:

  1. Once your pudding is completely cooled, it's go time!
  2. Start by layering your caramelized bananas onto the crust. I leave about half an inch bare around the edges of the crust
  3. Give the pudding a nice thorough stir, then add on top of bananas and spread
  4. Spread coconut whip cream over the top of the whole pie
  5. Top with any extras you'd like! I used some ground walnuts and more banana slices
  6. Pop this baby in the fridge for a few hours to completely cool and set
  7. Enjoy!

* The type of sugar you use will determine what kind of pudding you end up with. I used brown sugar so my pudding was more on the butterscotch end of things. If you use white sugar you'll end up with more of a vanilla pudding (both are equally delicious!)

Follow my PINTEREST ACCOUNT in Chloe Ditan

Source :
Banana Cream Pie (V, GF) Rating: 4.5 Diposkan Oleh: Eksformasi