Although this easy vegan banana cream pie takes a little bit of time to put together, the results are so worth it! It's rich, creamy and decadent without any dairy or refined sugar. It's the perfect sweet treat!
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Ingredients (8 servings)
220g oat flour
90g almond meal
1/2 tsp cinnamon
1/4 tsp salt
4 tbsp coconut oil, melted
2 tbsp maple syrup
3 tbsp water
750ml almond milk
4 tbsp cornstarch
100g coconut sugar
1/4 tsp salt
1.5 tsp pure vanilla extract
3 ripe bananas, sliced
400ml coconut cream (1 can), chilled upside down overnight
1/2 tsp vanilla extract
1/2 cup chopped pecans
Make the Filling
In a saucepan, combine almond milk, cornstarch, coconut sugar, salt and vanilla extract. Whisk until no lumps remain.
Cook over medium-low heat, whisking constantly, until mixture thickens to a consistency similar to that of custard. Remove from heat and let it cool down to room temperature, then transfer to fridge to chill for 2 hours or overnight.
Make the Crust
Preheat oven to 190°C / 374°F.
In a big mixing bowl, add oat flour, almond meal, cinnamon and salt. Mix well.
Add melted coconut oil, maple syrup and water. Mix well until combined. You might find it easier to mix with your hands especially towards the end. The dough should be slightly crumbly but should just stick together when pressed between your fingers.
Press dough into a 30cm x 3cm non-stick pie tin. Poke holes all over the surface with a fork to prevent bubbling when baking.
Bake for 15 minutes or until golden brown.
Remove from oven and transfer to cooling rack. Let cool completely.
Make the Whipped Coconut Cream
Put a mixing bowl in the fridge and leave to chill for one hour. Move forward with assembling your pie in steps 14-16 while you wait for your bowl to chill.
Take out your chilled can of coconut cream from the fridge, quickly turn it the right-side up without shaking it and open the can. The coconut cream will have separated from the coconut water. Pour the coconut water into a container and save it for other uses.
Scoop out the thick coconut cream and transfer into the chilled mixing bowl.
Whip with an electric mixer until light and fluffy.
Add vanilla extract and whip for another 30 seconds to combine.
Assemble the Pie:
Slice 3 bananas, and arrange them all over the base of the pie crust, covering the entire bottom.
Carefully spoon in the almond milk filling, covering the banana slices completely.
Transfer pie into fridge and let it set for at least 2 hours or overnight.
When ready to serve, top pie with whipped coconut cream and chopped pecans.
You can make your own almond meal by blitzing raw almonds in a food processor or high speed blender until they turn into a powder.
You can make your own oat flour by blitzing quick oats in a food processor or high speed blender until they turn into a powder.
You can substitute almond milk with other plant milks you like.
The coconut sugar gives the filling a nice caramel taste. However you can substitute with other sweetness of choice if you wish.
Omit pecans or substitute with other toppings of choice if you wish. Some ideas are: chopped walnuts, sliced banana, or shaved dark chocolate.
Don't throw the coconut water from the coconut cream away! It's great to use in smoothies or smoothie bowls.
You can also use store-bought whipped coconut cream to save time.