Caramelized bananas smothered in creamy homemade vegan pudding sit atop a nutty walnut crust in this delicious banana cream pie. A thick layer of coconut whip cream tops off this delectable summer dessert. Layers of yum on yum on yum compound to make for slices of pure heaven.
Banana Cream Pie [Vegan, Gluten-Free]
For the Pudding:
- 2 cups non-dairy milk
- 3 tablespoon cornstarch
- 1/3 cup sugar
- 1 teaspoon vanilla extract
For the Crust:
- 1 cup walnuts
- 1 cup gluten-free oats or oat flour
- 2 tablespoons sugar
- 5 tablespoons coconut oil, melted
For the Banana Layer:
- 2 ripe bananas, sliced
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
For the Coconut Whip Cream:
- 2 cans full-fat coconut milk, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Optional Toppings:
- More sliced bananas
- Ground or whole walnuts
To Make the Pudding Layer:
- Begin by mixing an dissolving the cornstarch into the milk.
- Add to a saucepan over medium heat.
- Stir in sugar and vanilla extract, whisking frequently while the mixture heats up and begins to thicken.
- Let the mixture reach a gentle boil, making sure to whisk frequently.
- Lower the heat and allow the mixture to cook for another 6-8 minutes.
- At this point it won't be as thick as pudding- more like a thicker sauce. It will continue to thicken to pudding consistency as it cools!
- Remove from heat and transfer into a bowl.
- Cover with saran wrap, making sure the wrap is in contact with the top of the pudding (to prevent crusting) and place into the fridge to cool completely.
To Make the Crust:
- Preheat oven to 350°F.
- To a food processor, add walnuts, oats or oat flour, and sugar.
- Process until walnuts are ground and are incorporated with oats and sugar.
- Add melted coconut oil and continue to process until your mixture sticks together when pressed together between your fingers.
- Spray or grease a pie dish and add your crust mixture.
- Use your fingers to spread the mixture to fully cover the bottom and a bit up the sides of your pie dish.
- Bake for 25-28 minutes or until the edges begin to turn golden brown.
- Set aside to cool.
To Make the Banana Layer:
- Slice up 2 medium-sized ripe bananas.
- Spray or grease a frying pan with a bit of coconut oil and warm to medium-low heat.
- Once the pan is warm, add your bananas in a single layer.
- Sprinkle with half the sugar and half the cinnamon.
- Allow to cook for 2-3 minutes, then flip banana slices to the other side.
- Sprinkle with remaining sugar and cinnamon and cook for another 2-3 minutes.
- Once the bananas are sufficiently caramelized, remove from heat.
- Transfer to a bowl/dish and allow to cool for a few minutes.
To Make Coconut Whip Cream:
- Remove the hard coconut cream portion from your chilled cans of coconut milk into a large bowl.
- Reserve the remaining coconut water for later use.
- Using a stand or electric mixer, mix the coconut cream until it is light and fluffy (a few minutes).
- Add powdered sugar and vanilla extract, and continue to whip for a few more minutes.
- Place into the refrigerator until you're ready to use.
To Assemble the Pie:
- Start by layering your caramelized bananas onto the crust. Leave about half an inch bare around the edges of the crust.
- Give the pudding a nice thorough stir, then add on top of bananas and spread.
- Spread coconut whip cream over the top of the whole pie.
- Top with any extras you'd like! Refrigerate for a few hours to let the pie set before serving.