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 vegan banana cream pie 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 vegan banana cream 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
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.
Follow the instructions in the link to make the Vegan Coconut Cream Whipped Topping.
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
Use gluten-free cookies to make this pie gluten-free