Banana Cream Pie Recipe — REDUCETARIAN FOUNDATION

By Heather Pace of Sweetly Raw

Happy Pi Day! This year, I wanted to make something a little different than your typical apple or pumpkin pie. Thus, this vegan Banana Cream Pie was born.

Banana lovers, here’s the dessert for you! A chewy no-bake crust is filled with banana cream and then topped with one-ingredient coconut whipped cream and banana slices.

This recipe is easy, but you will need to rely on some handy kitchen tools to bring it all together. First, to make the crust, grind the oats, coconut, and almonds in a food processor. Then, add the dates and water, and press the crust into your pie pan.

The filling comes together in the blender. Once you have the filling, pour it into your crust and let it set in the refrigerator overnight. When you place the pie in the refrigerator overnight also add the can of coconut milk to the refrigerator as well.

When you’re ready to serve the pie, remove the top layer of the coconut milk from the can (it will have separated in the refrigerator overnight). Beat it with electric beaters until creamy and fluffy. It takes less than a minute. Then, add some banana slices around the pie and serve!

Vegan Banana Cream Pie

Serves 12

Note: You will need to let this pie and the can of coconut milk set in the refrigerator overnight.

Crust

3/4 cup oats
3/4 cup shredded coconut
1/2 cup raw almonds
1/2 cup pitted, packed dates
3-4 teaspoons water

Grind the oats, coconut, and almonds to fine crumbs in a food processor. Add the dates and process until they’re completely combined. Add the water starting with less. Process again. If your dates are on the dry side, you’ll need more water. The mixture should hold together when pressed in your hand. Press into the bottom and sides of a 9” pie plate.

Banana Cream Filling

1 1/2 cups mashed banana, about 3 medium
1 cup raw cashews, soaked 15-30 minutes to soften
1/3 cup clear agave or maple syrup*
1 1/2 tablespoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon turmeric powder, for colour
1/8 teaspoon salt
2/3 cup melted coconut oil

Blend all BUT the coconut oil in a blender until smooth and creamy. Add the oil and blend again to incorporate. Pour the filling into the crust. Place in the fridge for 8-12 hours to set. To speed things up, place it in the freezer for 3-4 hours and then in the fridge for a few hours.

*For a light colour, use the agave. That is what I used.

Whipped Cream

2 cans of full fat coconut milk

Place the coconut milk in the fridge overnight. Open the cans and scoop out the thick creamy part, which has separated from the liquid, and transfer it to a bowl. Beat it with electric beaters until creamy and fluffy. It takes less than a minute. I leave it unsweetened because the rest of the pie is already sweet enough. Spread it over the top of the chilled filling.

Garnish