BANANA CREAM PIE - VEGAN

Banana Cream Pie - Vegan image

Provided by Spring Tree Kitchen

Categories Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

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1 (14 ounce) can coconut milk
5 tablespoons cornstarch
3/4 cup sugar
2/3 cup cashews
1/4 teaspoon salt
1 1/4 teaspoons vanilla
1 1/2 cups non-dairy milk substitute
2 -4 sliced bananas (soak in a bowl of water with about 1 T. lemon juice to prevent browning)

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.

Nutrition Facts : Calories 370.2, Fat 13.8, SaturatedFat 9.1, Sodium 165.4, Carbohydrate 61.4, Fiber 1.3, Sugar 49.6, Protein 2.7