Banana Cream Pie
Ingredients:
- Crust:
- 150 g (1½ cups) graham cracker crumbs
- 66.7 g (⅓ cup) granulated sugar
- 6 tbsp vegan butter, melted
- Pastry Cream:
- 480 ml (2 cups) unsweetened plant milk
- 100 g (½ cup) granulated sugar
- 40 g (5 tbsp) cornstarch
- Pinch of turmeric (for color, optional)
- 2 tbsp vegan butter
- 4.3 g (1 tsp) vanilla extract
- Assembly:
- 3 ripe bananas, sliced
- 360 ml (1½ cups) full-fat coconut cream
- 37.5 g (3 tbsp) powdered sugar
Equipments:
Features:
Soy-Free
Nut-Free
Leftover Friendly
Nutrition:
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Whisk the pastry cream constantly while it cooks — stopping even briefly risks lumps forming or the bottom scorching before the mixture has fully thickened.
Instructions:
- Make the crust: Mix graham cracker crumbs, sugar, and melted vegan butter. Press firmly into a 9-inch pie dish. Bake at 350°F (175°C) for 8 minutes. Cool completely.
- Make pastry cream: Whisk sugar, cornstarch, and turmeric (if using) in a saucepan. Gradually whisk in the plant milk until smooth. Cook over medium heat, whisking constantly, until thickened, about 5-6 minutes. Remove from heat and stir in the vegan butter and vanilla. Press plastic wrap directly onto the surface and refrigerate until cold, about 2 hours.
- Assemble: Spread half the pastry cream in the cooled crust. Layer banana slices on top. Spread remaining pastry cream over bananas.
- Whip cream: Beat the chilled coconut cream and powdered sugar until light and fluffy. Spread or pipe over the pie.
- Chill: Refrigerate at least 2 hours before slicing. Top with extra banana slices just before serving.
Storage: Cover and refrigerate up to 3 days. Add fresh banana slices and whipped cream just before serving to prevent browning.
Tips: Brush banana slices with a little lemon juice to slow browning. Use very ripe but still firm bananas for best flavor and texture.
Swaps: Use a pre-made pie crust or vanilla wafer crust for a shortcut. Coconut whipped cream is a great dairy-free topping.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The granulated sugar provides clean sweetness and helps balance acidity. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The cornstarch thickens the mixture to give it the right body and texture. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Banana Cream Pie
Ingredients:
- Crust:
- 150 g (1½ cups) graham cracker crumbs
- 66.7 g (⅓ cup) granulated sugar
- 6 tbsp vegan butter, melted
- Pastry Cream:
- 480 ml (2 cups) unsweetened plant milk
- 100 g (½ cup) granulated sugar
- 40 g (5 tbsp) cornstarch
- Pinch of turmeric (for color, optional)
- 2 tbsp vegan butter
- 4.3 g (1 tsp) vanilla extract
- Assembly:
- 3 ripe bananas, sliced
- 360 ml (1½ cups) full-fat coconut cream
- 37.5 g (3 tbsp) powdered sugar
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The granulated sugar provides clean sweetness and helps balance acidity. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The cornstarch thickens the mixture to give it the right body and texture. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Prep:
Whisk the pastry cream constantly while it cooks — stopping even briefly risks lumps forming or the bottom scorching before the mixture has fully thickened.
Instructions:
- Make the crust: Mix graham cracker crumbs, sugar, and melted vegan butter. Press firmly into a 9-inch pie dish. Bake at 350°F (175°C) for 8 minutes. Cool completely.
- Make pastry cream: Whisk sugar, cornstarch, and turmeric (if using) in a saucepan. Gradually whisk in the plant milk until smooth. Cook over medium heat, whisking constantly, until thickened, about 5-6 minutes. Remove from heat and stir in the vegan butter and vanilla. Press plastic wrap directly onto the surface and refrigerate until cold, about 2 hours.
- Assemble: Spread half the pastry cream in the cooled crust. Layer banana slices on top. Spread remaining pastry cream over bananas.
- Whip cream: Beat the chilled coconut cream and powdered sugar until light and fluffy. Spread or pipe over the pie.
- Chill: Refrigerate at least 2 hours before slicing. Top with extra banana slices just before serving.
