Classic Vegan Banana Cream Pie

1. Blind bake the pie crust for approximately 30 minutes at 375˚F (190˚C), or until the edges of the crust are a light golden brown. Remove the pie weights from the crust and bake another 10 minutes, or until the bottom of the crust is a light golden brown. Set aside.

For the Filling

1. Put the ¾ cup of JUST egg in a bowl or large measuring cup. Set aside next to where you’ll be making the pudding. Have a ladle or a ½ cup measuring cup nearby.
2. In a medium saucepan, continuously whisk the ⅓ cup of cornstarch, ½ cup sugar, ½ teaspoon salt, 2 teaspoon pure vanilla extract, and 3 cups oat milk over medium heat for approximately 5 minutes, or until the mixture thickens into pudding. Turn the heat to low and whisk in the 2 tablespoons of refined coconut oil until it melts.
3. Slowly whisk one ladle or a ½ cup of the pudding into the egg substitute. Make sure to whisk continuously so the egg doesn’t curdle.
4. Slowly whisk the tempered egg mixture into the pudding, whisking continuously. Turn the heat to medium and whisk for another 4 to 5 minutes, or until the pudding is thick enough to stick to the whisk. It will thicken even more in the refrigerator.
5. Evenly slice one of the bananas and place the slices throughout the bottom of the pie crust. Add a second layer of sliced banana on top of the first layer, then evenly pour the filling over the bananas.
6. Immediately cover with a layer of plastic wrap, making sure that the wrap is close to the filling. This will prevent a skin from forming on the pudding. Refrigerate overnight or for at least 6 hours.
7. Remove the plastic wrap and cover with whipped topping and decorate with banana slices.
8. ENJOY!