Vegan Banana Cream Pie
If you love a cream pie, this is the pie for you. Creamy, coconut-vanilla base topped with sliced banana all encased in a flaky, cinnamon-y crust!
- Prep Time: 30 minutes
- Chill Time: 8 hours
- Cook Time: 30 minutes
- Total Time: 9 hours
- Yield: 1 9-inch Pie 1x
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Crust
1 1/2 c all purpose flour
2 tsp sugar
1/4 tsp sea salt
1/4 tsp cinnamon
1/3 c vegan margarine, cold
3 tbsp non-hydrogenated shortening, cold
3 tbsp ice water
For the Filling
1 3/4 c nondairy milk, divided
1/4 c cornstarch
1/2 c sugar
1/8 tsp sea salt
1 tsp vanilla extract
For the Coconut Cream
1 13.5 oz can coconut cream*
1/2 c powdered sugar
1/2 tsp vanilla extract
3 bananas, sliced
Instructions
- Make the Piecrust: In a large bowl combine all purpose flour, sugar, salt and cinnamon. Whisk together. Cut in vegan margarine and non-hydrogenated shortening using a pastry cutter and work until the texture of your mixture is fine and pebbly. Add in ice water and stir together with a wooden spoon. Use your hands to bring dough together and form into a disk shape. Wrap in plastic wrap and place in fridge until ready to use. *See notes for food processor instructions.*
- Make Pie Filling: Add 1/4 c nondairy milk and cornstarch to a small bowl and stir together until there are no lumps remaining. Set aside but keep handy. To make your pie filling, add remaining nondairy milk, sugar and salt to a small saucepan. Heat on stove over medium-high until mixture is boiling. Reduce heat to medium low and slowly pour in cornstarch mixture, whisking continuously. Continue to heat, whisking frequently until mixture reaches the consistency of a thick pudding. This should take 7-8 minutes.
- Chill Pie Filling: Remove saucepan from heat and whisk in vanilla extract. Allow filling to cool for about 10 minutes before transferring to a different bowl. Cover with plastic wrap (plastic wrap should touch filling so a “skin” doesn’t develop during chilling) and set in the fridge to chill for at least 2 hours.
- Make the Coconut Cream: To make the coconut cream, open your can of coconut cream and scrape the solid cream out of the can and into a clean bowl. In a can of coconut cream the cream will be at the top and the water will be at the bottom. Do not add any of the water to the bowl as this can negatively affect your results. Save it for smoothies later! Add powdered sugar and vanilla to the bowl and beat with an electric hand mixer for 2-3 minutes or until stiff peaks form and cream is light and fluffy. Cover bowl and set in fridge to chill with the filling.
- Roll Out/Chill Piecrust: Preheat oven to 350 degrees F (175 C) and locate a 9 inch pie pan. While filling and coconut cream are chilling, prepare your piecrust. Remove dough from fridge and turn out onto a floured surface. Roll out the dough into a 10-11 inch circle. Transfer dough to pie pan and fold under the edges. Crimp them with a fork or using your hands. Poke the bottom of the crust with a fork several times to allow ventilation. Place prepared piecrust in the freezer for 30 minutes.
- Par Bake Crust: After 30 minutes have passed, remove crust from freezer and lay a sheet of parchment paper into the shell. Fill shell with ceramic pie weights*, taking care to push them all the way to the perimeter of the piecrust so they fill the shell evenly. This will prevent the crust from shrinking into your pan. Bake in preheated oven for 15 minutes then remove from oven. Remove pie weights and parchment from pie crust and wrap the crimped edge of your crust in tin foil. Place in the oven for another 15 minutes. Remove from oven and let cool.
- Assemble and Chill Pie: After pie filling has chilled for 2 hours, remove from fridge and whisk until smooth. Add coconut cream to the bowl. Whisk together vigorously until filling comes together and no lumps remain. Line the bottom of your prepared pie crust with 1 banana’s worth of slices. Pour filling evenly over the top and smooth with a rubber spatula. Cover pie and place in fridge to set 4 hours or overnight.
- Garnish and Serve: Once pie is set, decorate with remaining banana slices. Add nondairy whipped cream from the can if desired. Serve immediately after adding toppings!
Notes
*Pie will keep covered in the fridge for 3-4 days. Do not freeze!
**I prefer to make my piecrust in a food processor. It’s easier to keep the ingredients cold as you are handling them less. If you would like to go this route, combine all crust ingredients in a food processor using the dough blade and pulse until dough ball comes together. Wrap in plastic and set in the fridge.
***When you are adding the cornstarch mixture to your filling be sure you are whisking! If you dump it in and them whisk, your filling will be riddled with cornstarch lumps.
****When it comes to making coconut cream, it can sometimes be helpful to refrigerate the can of coconut cream overnight. This can aid in the cream/water separation. Not totally necessary so don’t worry if you forget.
Find it online: https://censoredbaker.com/vegan-banana-cream-pie/
