Vegan Banana Cream Pie
User Reviews
5
Vegan Banana Cream Pie
Description
The Vegan Banana Cream Pie combines very ripe bananas, coconut milk, and dates into a smooth, creamy filling that is poured into a vegan pie crust. The filling sets firmly in the freezer, creating a texture similar to an ice cream pie with a naturally sweet banana flavor and subtle vanilla notes. Baking the crust first ensures a crisp base that contrasts with the soft, chilled filling. Serving suggestions include allowing the pie to thaw slightly at room temperature to improve sliceability, while still maintaining its cool, custard-like consistency.
The pie showcases the richness of canned coconut milk, which provides the necessary fat content for setting this dairy-free custard. Using fresh bananas both in the filling and as garnish enhances the fruity aroma and sweetness. The recipe's method avoids gelatin or complex thickeners, relying on chilling to stabilize the filling.
To keep the pie's best texture, it should be chilled fully in the freezer before serving, and leftovers stored in the refrigerator for up to five days. Expect some slight browning over time due to oxidation of the banana. This approach maintains the pie’s appealing appearance and flavor while avoiding the need for dairy or eggs in a classic banana cream dessert.
Ingredients
- 1 vegan pie crust homemade or storebought
- 2 banana plus more for garnish, very ripe, large
- 1 can of coconut milk
- 1 Tablespoon sugar
- ½ teaspoon vanilla extract
- 2 dates pitted and soaked
- salt pinch
Instructions
- Cook the pie crust according to package instructions.
- Using a high-speed blender or food processor, mix all the ingredients until you get a smooth and creamy consistency. Set aside in the refrigerator until you are ready to assemble the pie.
- Once the pie crust has finished baking, allow it to cool completely before pouring in the filling. Once it has cooled, pour in the banana mixture and place in the freezer to set. This will take a couple of hours.
- Once the pie has set, slice some bananas to garnish on top. You might want it to sit at room temperature for an hour or so to thaw, or you can eat it like a banana ice cream pie. Note that if you leave this out for too long, the filling will melt. It still tastes just fine, but it doesn't look as pretty and becomes harder to slice.
Notes
- Freeze the pie thoroughly for the filling to set properly before serving.
- Store leftover pie in the refrigerator and consume within five days to maintain quality.
- Canned coconut milk is recommended for its higher fat content, which is important for the pie's creamy texture and firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 100mg | 4% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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