I am in love with this recipe. I know. What kind of person loves a pie? I must be terribly shallow. But all I know is this pie makes me feel happy. And I if there’s anything I know about myself…I LOVE being happy! So bring on the Vegan Banana Cream Pie and the happiness! What’s next? Unicorns and rainbows? I can always hope!
This recipe happened because I asked the question on the Namely Marly Facebook Page, “What’s your favorite Thanksgiving Day dish that you’d like to see veganized?”
There were several responses, but the one I really picked up on was Banana Cream Pie.
My mind immediately raced back to the days of my mom’s dessert table. My mom still makes a mean dessert and she even makes vegan versions for us, but for some reason banana cream slipped off the menu over the last few years. Maybe, just maybe, she always made that pie for ME and because I was vegan she decided it would be too hard to make a vegan version of this recipe.
I’m going to surprise her this year with this recipe. I can’t wait to see the look on her face when she tries it. Because it’s good. Dang good!
I started with a Golden Oreo Pie Crust. I could have gone completely traditional and done a baked pie crust, but I loved the idea of these Golden Oreos creating a delicious foundation for the pie.
I paired that up with a delicious, creamy banana cream pudding. Because, well, you know, that’s what you do!
I included some sliced bananas to fill up the middle of the pie and covered it with more banana cream pie filling. It’s too much. Stop!
Do you see that pie? It’s done and ready for some Coconut Cream Whipped Topping. I added more sliced bananas to give it some more banana pop!
What I Love About This Vegan Banana Cream Pie Recipe
I have to confess, I have a thing for creamy foods. It’s another reason I’m so into peanut butter. And this recipe has “creamy” covered! I also love the layered flavors of the crust, the pudding, the bananas, and the coconut cream topping.
This recipe wasn’t too hard to make either. It was a matter of putting together the pie crust and then making the pudding. The rest was merely about assembly. You could probably serve it without the whipped topping, but then again, why would you want to do that! 🙂
I also love the fact that this recipe uses real bananas. To get that nice yellow color to the pudding without adding food coloring, I added a little bit of nutritional yeast flakes. That did the trick!
I have a couple of fun updates for you. After the clocks fell back on Sunday, something amazing happened with the light in this house. I’ve struggled with finding the right light for photography here, but now between the new daylight hours and the leaves falling off the trees near our windows, I’m getting some gorgeous light in the afternoons.
That can be both good news and bad news. Because now I have so many photos I love to share with you! I’ll try to use self control so I don’t slow down the upload speeds. It’s not easy!
Also, we bought a new coffee table this weekend. It’s not new, new. It’s from my friend Karen who decided this coffee table didn’t go with their new home. I, of course, jumped on the opportunity to buy this table because Karen is one of the coolest people I know and I loved this table from the moment I laid eyes on it in her downtown KC loft. The table has this cool industrial, edgy feel to it. You will be seeing it a lot in food photos coming up. Here’s your first glimpse:
Don’t you just love it?
And now, one more photo of this beautiful Vegan Banana Cream Pie – it’s vegan people!! – and then the recipe.
The only thing that would make me happier than this pie, is if you liked it too! If you make it, take a photo and share it with me on my favorite new social media site, Instagram with #NamelyMarly I’d love to see it!
Golden Cookie Crust
- 24 golden Oreos or vanilla cream cookie of your choice
- 4 tablespoons Earth Balance, dairy free margarine, sliced
Cream Pie Filling
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1½ cups So Delicious Culinary Coconut Milk
- 1 cup plant milk (soy, almond, coconut, etc), vanilla flavored
- 12 oz container of firm silken tofu, drained
- 2 tablespoons Earth Balance, dairy free margarine
- 1 tablespoon nutritional yeast flakes
- 2-3 bananas, peeled and sliced
Coconut Whipped Topping
- 15 oz can of coconut milk (full fat)
- ¼ teaspoon xanthan gum (optional)
- 2-3 packets of Truvia or 3-4 tablespoons of powdered sugar
- ½ teaspoon vanilla
For the Golden Crumb Crust
- Place the Golden Oreos in a food processor. Pulse for a few seconds until the cookies are broken up into smaller pieces.
- Add the Earth Balance margarine. Pulse again until the cookie crumbs until a still course, but even consistency develops. I like a consistency about the size of large grains of sand.
- Press the crust into an 8 or 9" pie pan, pushing firmly against the side. It helps if you use a measuring cup to press the crust against the pan. Refrigerate for about an hour to set.
For the Banana Cream Pie Filling
- Mix sugar, cornstarch, and salt in the bottom of medium-sized saucepan. Add the milks and stir until combined.
- Place the saucepan over medium heat and bring to a boil, stirring occasionally. Cook until the mixture thickens. Do no worry about lumps. We'll take care of that in a minute.
- Place the silken tofu, 2 tablespoons Earth Balance margarine, and nutritional yeast flakes in a food processor. Pulse for several seconds until the mixture becomes very smooth. It may be necessary to remove the lid and push some of the contents down to the bottom and then pulse again. Add the pudding mixture to the food processor and pulse again until all the ingredients are combined and any lumps that may have formed while cooking are gone. Set this aside and allow it to cool a little.
- Once the Pie Filling is mostly cooled, remove the pie crust from the fridge and pour about half of the pie filling into the pie crust. Top this with a layer of sliced bananas. Pour the remaining pie filling over the sliced bananas. (Depending on what size of pan you used, you might have a little of the pudding leftover. Lucky You!). Place in the fridge to set for at least an hour, preferably two before serving.
For the Coconut Cream Whipped Topping
- The night before you're ready to serve the pie, place the can of coconut milk in the fridge. (I tend to keep at least one or two cans of coconut milk in the fridge at all times for this reason). Be sure not to buy lite coconut milk. And do not shake the can before putting it in the fridge. The goal with refrigerating it is to allow the coconut cream to firm up so you can remove the more liquid coconut milk. While you're at it, place the bowl you will use for mixing and the mixer paddles in the fridge as well. I'm not crazy, there's a reason for this. the goal is to have everything nice and cold all at the same time.
- Once your can of milk is ready, use a can opener to open the can and use a knife or straw to create a hole in the middle of the firm coconut cream. Get a resealable container and drain the coconut milk liquid into that container. Place it in the fridge to use at a later time (it's great in smoothies or even as a replacement for milk in other recipes).
- Get out your chilled mixing bowl and place the coconut cream in that bowl. Get out your mixer and put in the chilled paddles. Whip the coconut cream on high until the coconut cream starts to form firm peaks. Add the xanthan gum, sweetener, and vanilla and whip again until the desired consistency is achieved. Note: the xanthum gum is used as a stabilizer and is optional.
- Once your Banana Cream Pie is set, remove it from the fridge, cover it with large dollops of the Coconut Cream Whipped Topping and add additional slices of banana on the top as well