This easy vegan banana cream pie is creamy but without dairy. It’s vegan-friendly and so dang easy to prepare.
16 golden oreos
8 graham crackers
1/3 cup vegan butter, metled
2 tbsp. brown or white sugar
1 14oz can of coconut milk
1 can coconut cream or 2 14 oz cans of coconut milk (refrigerated overnight and remove the cream of the top of the cans)
5 tbsp. powdered sugar
1 tsp vanilla
3–5 large bananas, sliced
To a food processor, combine the Oreos, graham crackers and melted butter. Process till the mixture can be squeezed into a ball.
Spray a pie dish with oil spray, transfer the mixture to the dish and using your hards or spoon to flatten as firmly as possible. Place the pie into the freezer while you make the filling or place it in the fridge overnight or until you plan on making the rest.
Prepare filling by adding all ingredients apart from the vanilla into a sauce pan and heat on low until bubbling. Whisk aggressively till smooth and a silky consistency is achieved. Remove the filling from heat and add in the vanilla. Let cool completely in the fridge, covered in plastic wrap.
To prepare the coconut crema, remove your coconut cans from the fridge and open. You will want 1 full can of solid coconut cream, so if one can isn’t enough, open two. Scoop out the cream, discard liquid and whip the cream for 1 minute. Slowly add in the powdered sugar and vanilla, whip till it looks like coco whip. Place in the fridge to set until your filling is completely cooled.
When your filling is completely cooled remove that along with the coconut whip from the fridge. To the filling, add 1/4 of the coconut whip and stir till combined.
You are now ready to assemble. Remove the crust from the fridge and slice 1-2 bananas. Place them over the crust. Evenly layer the filling onto the banana. Cover the filling with coconut whip and top with more bananas and dust with cinnamon and lemon zest!
If the pie is not being eaten immediately/within 24 hours add the banana/cinnamon/lemon zest toppings before serving!
Keywords: best, chocolate, coconut, free, recipe