gluten free vegan banana cream pie

Bring on the chilled desserts! In California, the hot summer months are here and the’ll be sticking around for awhile. Only ice cold desserts are what sound good to this girl. A bowl of cashew milk ice cream, fresh watermelon or fruity popsicles. Refreshing and cooling. I could also go for a big ol’ slice of this banana cream pie right about now.

I seriously cannot get enough of So Delicious Dairy Free CocoWhip! Have you tried it yet? It’s a light, fluffy dairy free whipped topping that is lovely on pies, ice cream sundaes and even your morning coffee. It’s kind of magical, if you ask me. Thanks for making another deeeeelicious dairy free product, So Delicious! When you find it, stock up. You won’t regret having an extra tub or two in your freezer. This stuff is just THAT good!

Banana cream pie. Simplicity at it’s finest. It all starts with a no-roll, simple crust. Just stir, press and bake. Done. Then comes the layers of sliced bananas and velvety vanilla pudding, made with coconut milk. I added coconut sugar to the pudding and crust to give them a nutty, caramel flavor. It all get’s topped off with swirls of the Cocowhip. Always a good thing.

This allergen free pie recipe might be just what you need to make, or should make, for your Memorial Day party at the park or summer barbecue with friends. A creamy dreamy chilled dessert!

gluten free vegan banana cream pie

 

PRINT

AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: pies & tarts

SERVES: 8

INGREDIENTS

vanilla pudding

• 1/2 cup cane sugar
• 2 tablespoons coconut sugar or brown sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups So Delicious original culinary coconut milk, shaken**
• 1 cup So Delicious lite culinary coconut milk or unsweetened coconut milk beverage
• 1 teaspoon pure vanilla extract

pie crust

• 1 cup Sarah's gluten free flour blend
• 1/4 cup certified gluten free oat flour*
• 2 tablespoons coconut sugar or brown sugar
• dash sea salt
• 1/4 cup refined coconut oil, melted
• 2 tablespoons pure maple syrup
• 1 tablespoon water

topping

• 2-3 bananas, sliced
• 1 tub So Delicious Cocowhip whipped topping or whipped coconut cream

INSTRUCTIONS

1. To make vanilla pudding, whisk together sugar, coconut sugar, cornstarch and salt in medium saucepan.
2. Over medium heat, whisk in coconut milk and lite coconut milk. While stirring constantly, cook until bubbly and thick {about 5 minutes}.
3. Remove pudding from heat and stir in vanilla. Pour bowl and cover with plastic wrap, touching top of pudding. Place in refrigerator to cool, 1-2 hours.
4. While pudding cools, make pie crust. Preheat oven to 350 degrees. Prepare 9-inch pie pan by spraying with nonstick cooking spray.
5. Sift together gluten free flour, oat flour, coconut sugar and salt in large mixing bowl. Add melted coconut oil, maple syrup and water. Mix until dough comes together.
6. Place dough into prepared pie pan, pressing into bottom and up sides of pan. Prick bottom of crust with fork.
7. Bake pie crust for 10-12 minutes or until golden brown. Allow to cool completely on cooling rack.
8. When pudding is chilled, assemble pie. Place single layer of sliced bananas onto bottom of cooled pie crust. Top with 1/2 of vanilla pudding. Repeat with remaining bananas and pudding.
9. Place Cocowhip into piping bag with large star tip. Pipe onto top of pudding. Place into refrigerator to chill 1 hour or until ready to serve. Best served within 1-2 days.
10. Just before serving, top pie with additional banana slices {to keep from turning brown}.

NOTES

*To make your own oat flour, place 1/2 cup certified gluten free rolled oats into blender or food processor. Blend on high until flour forms. Measure out 1/4 cup.

3.5.3208