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Black Bottom Banana Cream Pie
[Vegan]

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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Vegan Black Bottom Banana Cream Pie with whipped topping

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Black Bottom Banana Cream Pie [Vegan]

1 9-inch pie

Dairy Free

Need a dessert that's dressed to impress? This black bottom banana cream pie will get the job done! It’s made from layers of dairy-free ganache, creamy, custard-y banana, and a billowy coconut whipped cream topping. Drizzle with melted chocolate and crispy banana chips for presentation!

Ingredients You Need for Black Bottom Banana Cream Pie [Vegan]

For the Banana Custard:

1 1/2 cups full-fat coconut milk
3/4 cup granulated sugar
3 tablespoons vegan butter
5 tablespoons cornstarch
4 tablespoons water
2 teaspoons vanilla extract
1 cup banana purée (about 2 medium bananas)
A pinch of turmeric
A pinch of salt
2 medium bananas

For the Black Bottom Ganache:

4 ounces vegan semi-sweet chocolate
1/4 cup non-dairy milk

For the Coconut Whipped Cream:

2 cans full-fat coconut milk, refrigerated overnight
1/4 cup powdered sugar
1 teaspoon vanilla extract

For the Rest:

1 vegan pie crust

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How to Prepare Black Bottom Banana Cream Pie [Vegan]

First, prepare the pie crust in a 9-inch pan and blind bake it, then reserve to cool.
Prepare the vegan ganache by combining the chopped chocolate with non-dairy milk in a small saucepan over low heat and stir constantly until melted and whisk smooth. Reserve.
In a small bowl, combine the cornstarch with the water and whisk smooth.
Purée the bananas in a blender or food processor and reserve.
Prepare the banana custard by combining the milk alternative with the sugar, vegan butter, salt, and turmeric and bring to a boil, once the mixture boils add the cornstarch slurry and whisk constantly while bringing back to a full boil and boil for 30 seconds.
Remove from the heat and add the banana purée and vanilla extract and whisk smooth.
Pour the ganache into the bottom of the baked pie shell and then slice the remaining 2 bananas over the chocolate.
Pour the hot custard over the bananas and then refrigerate the entire pie to cool and set.
Next skim off the coconut fat from 2 cans of cold coconut milk (the liquid is not used), whip to firm peaks with the sugar and vanilla extract.
Cover the top of the pie with the coconut whipped cream and then garnish as you like.

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