Can I use other fruit for the filling?

Yes, you can vary the fruit you use for the filling. For example, choose strawberries, raspberries, or mango.

Can I make the vegan banana cream pie in advance?

Yes, you can make this recipe in advance and store it in the refrigerator until serving time.

Vegan banana cream pie

Name: Vegan banana cream pie
Cook time: 50 min
Total time: 50 min
Ingredients: CRUST :; 300 gr. Gluten-free oats; 140 gr. almond flour; pinch of salt; 1 tbsp peanut butter; 4 soaked dates (medjool) with 4 tbsp of the juice; 140 ml coconut oil; FILLING :; 40 gr. cornstarch; 50 gr. raw cane sugar; seeds from 1 vanilla pod; 500 ml almond milk (unsweetened); 1 can 400 ml coconut milk from the fridge; 1 tbsp powdered sugar; TOPPING :; 5 large ripe bananas; juice of 1 lemon; zest of 1 lime; 1 tsp agave syrup; 100 gr. dark chocolate 100% cocoa, melted

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50min

Enjoy this delicious banana cream pie. It's a top classic but completely vegan. Try it yourself with this recipe!

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Ingredients

What do you need?

Quantity:

CRUST :
300 gr. Gluten-free oats
140 gr. almond flour
pinch of salt
1 tbsp peanut butter
4 soaked dates (medjool) with 4 tbsp of the juice
140 ml coconut oil

FILLING :
40 gr. cornstarch
50 gr. raw cane sugar
seeds from 1 vanilla pod
500 ml almond milk (unsweetened)
1 can 400 ml coconut milk from the fridge
1 tbsp powdered sugar

TOPPING :
5 large ripe bananas
juice of 1 lemon
zest of 1 lime
1 tsp agave syrup

100 gr. dark chocolate 100% cocoa, melted

CRUST :
300 gr. Gluten-free oats
140 gr. almond flour
pinch of salt
1 tbsp peanut butter
4 soaked dates (medjool) with 4 tbsp of the juice
140 ml coconut oil

FILLING :
40 gr. cornstarch
50 gr. raw cane sugar
seeds from 1 vanilla pod
500 ml almond milk (unsweetened)
1 can 400 ml coconut milk from the fridge
1 tbsp powdered sugar

TOPPING :
5 large ripe bananas
juice of 1 lemon
zest of 1 lime
1 tsp agave syrup

100 gr. dark chocolate 100% cocoa, melted

Preparation method

How do you make this?

CRUST : Put everything for the crust in a food processor, mix until it sticks together. Place half of the mixture in a 28 cm pie pan and press down firmly. To line the sides, take a small amount, press it into a sausage shape, and push it against the sides, pressing firmly. Line slightly higher than the top edge. Bake for 15 min in a preheated oven at 170°C. Let cool.

FILLING : Put the cornstarch, cane sugar, and vanilla in a saucepan. Rub out the lumps. Add milk. Set over low heat, stirring constantly until you get a thick smooth pudding, pour into a bowl, cover with plastic wrap, and let cool.

Open the can of coconut milk, separate the solid part from the liquid. Place the solid coconut cream in a cold bowl and whip airy with 1 tbsp powdered sugar. Stir the pudding well until you have a smooth mixture again. Mix this into the cooled pudding.

TOPPING AND CRUST Spread the bottom with the melted chocolate. Slice the bananas, add the agave syrup, lemon juice, and lime zest. Top the crust with some of the slices. Evenly distribute the filling over it. Spread the rest of the bananas on top.

Tips

If you still have sweetened almond milk, use much less cane sugar. If your cake shape is smaller and you have some dough left, bake it: this is your perfect breakfast crumble!