Banana Cream Pie

Satisfy your sweet tooth with this delectable vegan banana cream pie. Made with ripe bananas, creamy vanilla filling, and a flaky pie crust, this classic dessert is elevated with the use of The neat egg as a plant-based alternative to traditional eggs. Perfect for special occasions or simply as an after-dinner treat, this pie is sure to impress both vegans and non-vegans alike. Serve chilled with a dollop of whipped cream for an added touch of sweetness. Get ready to enjoy a slice (or two) of this delicious and creamy vegan banana cream pie.

Ingredients

  • 1 9-inch pie crust, pre-baked
  • 3 ripe bananas, mashed
  • 3 tbsp cornstarch
  • 1 cup almond milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 neat egg (made according to packaging directions)
  • 1 cup coconut cream, chilled
  • 1 tbsp powdered sugar

Directions

  1. Preheat oven to 375°F.
  2. In a medium saucepan, whisk together the mashed bananas, cornstarch, almond milk, granulated sugar, vanilla extract, and neat egg until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
  4. Remove the saucepan from heat and pour the filling into the pre-baked pie crust.
  5. Smooth the top of the filling with a spatula.
  6. Bake the pie for 15-20 minutes, or until the filling is set.
  7. Allow the pie to cool completely to room temperature, then chill in the refrigerator for at least 1 hour.
  8. In a medium bowl, beat the chilled coconut cream and powdered sugar together until stiff peaks form.
  9. Spread the whipped cream over the chilled pie and sprinkle with additional cinnamon, if desired.

Serve and enjoy!

Share This Recipe

Print Recipe

You Might Also Enjoy

Featured Recipes

Recipes by Brand

Recipes by Occasion

A cupboard full of ideas and recipes to inspire your plant-based diet.

Submit a Recipe

🇺🇸 Vist U.S. Site

🇬🇧 Visit UK Site

Sign Up for Our Newsletter

Get new recipe inspiration delivered right to your inbox.

Privacy Policy