Best Banana Cream Pie Vegan Recipes

COCONUT BANANA CREAM PIE (RAW VEGAN)

Steps:

• Blend the crust indgredients in a food processor. Add more agave if needed to make crust sticky. Line pie pan with saran wrap and press crust on top or use a tart pan with a removable bottom. Place in freezer while making the filling.
• Blend the pie ingredients, except banana slices, in a blender until smooth. Make sure there is enough liquid to have the ingredients swirling in a vortex. Add coconut water, if needed.
• Take crust out from freezer and place sliced bananas on top of crust. Pour filling on top of bananas. Place in freezer for 3-4 hours to set. Decorate with walnuts, coconut shavings, or banana slices :D.

BANANA CREAM PIE (VEGAN)

Steps:

• Prepare your favorite single pie crust and blind bake it. Then cool it thoroughly. I included the blind baked pie crust I used in the above description.
• Mix the sugar and arrowroot flour in a saucepan. Then stir in the non-dairy milk and salt.
• Cook over medium heat, stirring constantly, until very thick.
• Remove from the heat and stir in the banana extract. Drain the tofu and blend in a food processor until creamy and smooth.
• Add the creamed tofu to the pudding.
• I used a hand blender to mix to make sure it was totally smooth.
• Put the cooled pudding into your cooled pie crust.
• Cut the two bananas into thin slices and place on the top of the pie. You can also place one on the crust or both if you like.
• Roast the almonds in a 375°F oven for about 8 minutes, but watch them, they brown fast!
• Once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours.
• Bon Appetit!

VEGAN BANANA CREAM PIE

Steps:

• Mix sugar, cornstarch, and salt in the top of a double boiler over simmering water until no lumps remain. Add almond milk and stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until mixture begins to thicken, 8 to 12 minutes. Cover and cook for 10 more minutes.
• Whisk warm water and egg replacer together in a bowl until thoroughly combined. Slowly pour in about 1 cup of the hot milk mixture, whisking quickly as you pour. Pour this mixture back into the top of the double boiler and whisk until custard is thick and smooth, about 2 minutes. Do not overcook; the mixture will thicken as it cools.
• Remove from the heat and cool slightly, stirring occasionally to release steam, about 10 minutes. Stir in vanilla and let cool until just warm to the touch, about 10 more minutes.
• Pour cooled custard into the pie crust and decorate with sliced bananas. Cover and chill until firm, at least 4 hours.

BANANA CREAM PIE - VEGAN

Steps:

• Put everything except the bananas into a blender and blend on high for a couple of minutes.
• Pour into a saucepan and turn the burner to medium high. Stir continuously until it begins to bubble and thicken. Let it low boil for about a minute.
• Place the sliced bananas in the bottom of a graham cracker crust or pre-baked crust of choice.
• Pour the pudding mixture on top.
• Chill in refrigerator for about 3-4 hours or more. For a quicker chill, put the pie in the freezer for up to an hour and then move to the refrigerator for another hour.
• Serve with a vegan whip cream.