Vegan Banana Cream Pie Recipe

Instructions Prepare the crust:  Preheat your oven to 350°F (175°C).  In a medium bowl, combine the graham cracker crumbs, melted coconut oil (or vegan butter), and sugar. Mix until well combined.

Make the Custard Filling: In a medium saucepan, whisk together the coconut milk, almond milk, sugar, and cornstarch until smooth.

Prepare the Whipped Cream: Open the can of refrigerated coconut milk and scoop out the solidified cream at the top, leaving the liquid behind (you can save the liquid for smoothies).

In a mixing bowl, beat the coconut cream with an electric mixer until it becomes fluffy.

Garnish and Serve: Garnish with additional banana slices and, if desired, sprinkle with vegan chocolate shavings or cacao nibs for an extra touch.

Storage:  Store any leftovers in the refrigerator for up to 3 days. The bananas may darken slightly over time, but the pie will still taste delicious.

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