Vegan Banana-Coconut Cream Pie
Believe it or not, this was my first time having a Banana-Coconut Cream Pie, and I have to say this was such a lovely treat. The delicate sweet banana flavor combined with the creamy pie filling topped with shredded coconut and OMG the crispy graham crust made for a delightful, lightly sweetened treat.
However, I have to say this one was a bit of a challenge, and here’s why. I was gung-ho on making my own coconut whipped cream. I bought 2 of the most expensive cans of superior quality coconut milk, popped them in the fridge for 24 hours, scooped out all the creamy goodness on top, and proceeded to beat the hell out of that coconut cream. Ideally, you would end up with a creamy, fluffy whipped cream. However, that is not what had happened. I tried whipping it with my electric beater, but all I could get out of it was a gritty cream and coconut mess throughout the apartment. I’m still picking up the little droplets of coconut milk. Getting frustrated, I then proceeded to put it in the blender. Somehow, I managed to curdle coconut milk! I didn’t even know it could do that! The solids began to separate from the liquid, and I believe what happened after that was coconut butter. So, to save yourself the headache of trying to make a coconut whipped cream, buy it. I ended up buying the So Delicious brand of coconut whipped cream, which was great and was quite fluffy, hassle-free, and costed less than the 2 cans of coconut milk.
Other than the coconut whipped cream, there is nothing complicated about this Banana-Coconut Cream Pie. It really is quite easy to assemble and make. The only thing is that it is not one of those last-minute pies before having people over. It takes at least 2-3 hours to set properly, so make sure you time it correctly.
*Oh and just a little side note. I wanted to apologize in advance for the misrepresentation fo the picture. There are indeed bananas at the bottom of this pie dish but when I took this picture, for some reason, they didn’t show. Oops!… It will obviously have to be a reshoot but but until then I’m going to use this shot. I promise, they were there, but I must have cut the piece in between 2 slices of bananas. Just an FYI. It is however, very delicious!
Banana-Coconut Cream Pie
- 10 inch pie pan
- 1½ cup Gluten-free graham cracker crumbs (I used Kinnikinnick)
- ⅓ cup Brown sugar
- ⅓ cup Coconut oil (melted)
- ½ tbsp Potato starch
- 1 tsp Tapioca
- 3 Tbsp Cornstarch
- ⅓ cup Organic cane sugar
- 2 cups Unsweetened almond milk
- 1 tsp Vanilla extract
- 2 Medium-sized ripe bananas halved
- 9 oz Coconut whipped cream (255g or 400 ml)
- ½ cup unsweetened shredded coconut
Graham Pie Crust
- Preheat oven to 375°F. In a medium sized bowl, mix together the graham crackers, sugar, potato starch, tapioca, and melted coconut oil until well blended. Texture should resemble wet sand.
- Press mixture into a 10″ pie pan, covering the bottom and sides. (See picture)
- Bake for 9 minutes or until your crust has turned to a golden-brown color and has darkened on the edges.
- Combine cornstarch and sugar to a small saucepan and slowly whisk in almond milk to avoid clumps.
- Place over medium heat and cook until you achieve a rolling simmer, then reduce heat, stirring frequently. Cook for another 4-6 minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
- When it starts to have a pudding consistency remove from heat, whisk in vanilla, and let cool 10 minutes. Then transfer to a bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface so that it doesn’t form a skin. Refrigerate about 2-3 hours so that the pudding has the time to set.
- Cover the bottom of the pie crust with the halved bananas, then top with custard and smooth the top with a spoon. Cover that layer with coconut whipped cream and sprinkle on shredded coconut.