Banana Cream Pudding Pie

In this recipe, I’ll show you how to make this super easy vegan banana cream pie. The pie doesn’t require any baking and has a delicious banana pudding filling. This pie is so creamy you won’t even notice that there is no dairy used in this recipe.

How to make the banana cream pie crust?

For the crust, I’ve decided to make a no-bake crust. If you want you can also make the crust from scratch. For the no-bake crust simply crush some pitted dates and vegan cookies in a food processor and add the melted butter and blend until you have a sticky crumby paste.

Grease a baking pan with plant-based butter. I’m using a Ø 30cm baking pan.

To make the crust use half of the dough for the bottom and the other half for the sides. Start with the bottom and make sure you press the dough firmly so it won’t break when you’re going to slice the cake. When the bottom is done you can start with the side. Divide the dough evenly and press the crust firmly against the side of the pan. Make sure you level the top of the crust with the edge of the pan. You can use a spoon or your hands to do so.

How to make a vegan pudding?

When the crust is done you can make the pudding. Put the sugar and corn start in a pan. Don’t put the stove on yet. First, mix the sugar and corn starch until all lumps are gone.

Next, add a little plant-based milk and mix again until all lumps are gone. Add the rest of the milk and turn the stove on. Whisk until the mixture starts to thicken.

When you have a thick pudding you can turn the stove off and let the pudding cool to room temperature. Add the vanilla essence when the pudding is at room temperature.

Next mix in the whipped cream. I used a store-bought soy whip cream. But you can also make coconut whip cream for example.

Scoop the pudding in the crust.

How to decorate the Banana Cream pie?

You can decorate the banana cream pie anyway you like. I’ve decided to put half of the bananas in the pie and the other half on top of the pie as decoration.

Put the pie in the freezer for 2-3 hours before adding the final decorations. Add the final decorations right before serving.

Serve immediately to prevent the whip-cream from melting. You can store the pie in the freezer if you want but the pie tastes best when served immediately.

Enjoy!

Vegan Banana Cream Pudding Pie

kimchicooking In this recipe, I’ll show you how to make this super easy vegan banana cream pie. The pie doesn’t require any baking and has a delicious banana pudding filling. This… Desserts Banana Cream Pudding Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Ingredients:
300g Vegan Cookies
100g Pitted Dates
160g Plant-Based Butter
200g Sugar
8 TBSP Corn Starch
1 Liter Plant-Based Milk
2 Tbsp Vanilla Essence
2 Big spoons (60g) of Vegan Whip Cream (You can buy one or make coconut whip cream)
3 Fresh Bananas
Vegan Whip Cream for decoration.
Ø 30cm Baking Pan

Instructions

Making the pie crust

1. Grease a baking pan with plant-based butter. I'm using a Ø 30cm baking pan.
2. For the no-bake crust simply crush some pitted dates and vegan cookies in a food processor and add the melted butter and blend until you have a sticky crumby paste.
3. To make the crust use half of the dough for the bottom and the other half for the sides. Start with the bottom and make sure you press the dough firmly so it won't break when you're going to slice the cake.
4. When the bottom is done you can start with the side. Divide the remaining dough evenly and press the crust firmly against the side of the pan. Make sure you level the top of the crust with the edge of the pan. You can use a spoon or your hands to do so.

Making the vegan pudding

1. Put the sugar and corn start in a pan. Don't put the stove on yet. First, mix the sugar and corn starch until all lumps are gone.   
2. Next, add a little plant-based milk and mix again until all lumps are gone. Add the rest of the milk and turn the stove on. Whisk until the mixture starts to thicken. 
3. When you have a thick pudding you can turn the stove off and let the pudding cool to room temperature. Add the vanilla essence when the pudding is at room temperature.
4. Next mix in the whipped cream. I used a store-bought soy whip cream. But you can also make coconut whip cream for example.
5. Scoop the finished pudding in the crust. 

Decorating and finishing the banana cream pie

1. You can decorate the banana cream pie any way you like. I've decided to put half of the bananas in the pie and the other half on top of the pie as decoration. 
2. Put the pie in the freezer for 2-3 hours before adding the final decorations.
3. Add the final decorations right before serving.
4. Serve immediately to prevent the whipped cream from melting. You can store the pie in the freezer if you want but the pie tastes best when served immediately.

Enjoy!