1Ãƒâ€šÃ‚Â½cupGluten-free graham cracker crumbsÃƒâ€šÃ‚Â (I used Kinnikinnick)
ÃƒÂ¢Ã¢â‚¬Â¦Ã¢â‚¬Å“cupCoconut oil (melted)Ãƒâ€šÃ‚Â
Ãƒâ€šÃ‚Â½tbsp Potato starch
ÃƒÂ¢Ã¢â‚¬Â¦Ã¢â‚¬Å“cupOrganic cane sugar
2cupsUnsweetened almond milk
2Medium-sized ripe bananas halved
9ozÃƒâ€šÃ‚Â Coconut whipped cream(255g or 400 ml)
Ãƒâ€šÃ‚Â½cupunsweetened shredded coconut
Graham Pie Crust
Preheat oven to 375Ãƒâ€šÃ‚Â°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 10ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â³ 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 doesnÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢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.
Store leftovers covered with saran wrap for up to 3 days.
Gluten-Free & Vegan Banana-Coconut Cream Pie https://happyasayam.com/vegan-banana-coconut-cream-pie/