vegan banana cream pie

Authorali
DifficultyBeginner

Description:
I love cashews, I love bananas, I love pie, and I don’t care who knows it! I truly do love bananas. I eat one nearly every day. So it’s no surprise that my favorite pie is banana cream. But, since I’ve cut out mostly all dairy from my diet I haven’t attempted to make or even take a bite of a banana cream pie in years. Make this pie! You will love it…if you love bananas, that is. My sister balks at them. And she used to be allergic to peanut butter! I have no idea how we’re related. I guess our shared affection for desserts and coffee redeems it all.
Vegan banana cream pie
Make this pie! You will love it…if you love bananas, that is. I love cashews, I love bananas, I love pie, and I don’t care who knows it! I truly do love bananas. I eat one nearly every day. So it’s no surprise that my favorite pie is banana cream. This pie is perfection. It’s:
Creamy
Luxurious
Sweet
Decadent
Perfectly infused with banana
Super satisfying
& A dream when topped with coconut whipped cream, caramel, and crushed peanuts.
I mean, I can’t make this stuff up. It’s just that good.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 Crust:
 One heaping cup walnuts
 One heaping cup pitted Khasoie dates
 Filling:
 1 ¼ cups cashews, soaked for at least 4 hours or overnight, then drained
 3 ½ tbsp coconut oil, melted
 ¼ cup agave nectar or maple syrup
 One medium just ripe banana (one-half cup mashed banana)
  cup full-fat coconut milk
 ½ tsp pure vanilla extract
 ¼ tsp sea salt
 23 tbsp lemon juice
1

Place dates in the food processor and process until small bits remain and/or it forms into a ball. Remove and set aside.

2

Process walnuts until a meal consistency is achieved. Add back in dates and a pinch of salt and mix to combine. When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add another date or two. If too wet, add a little almond or walnut meal.

3

Press into a springform pan, or an 8x8 baking dish or round cake pan lined with plastic wrap or parchment (as original recipe is written // adjust number or size of pan if altering batch size). Press until flat, going up the sides about 1/2 inch. Place in freezer to set.

4

Add all filling ingredients to a blender and blend until smooth and creamy - about 1-2 minutes. If it's having trouble blending, add a little more agave or water to encourage it along. It should be silky smooth when completely combined.

5

Taste and adjust seasonings as needed. I think adding a heaping spoonful of peanut butter at this point would be a brilliant idea. Then pour into crust and smooth with a spoon. Tap to release any air bubbles. Then cover and freeze until set - about 4-6 hours.

6

To serve, let thaw for 5 minutes. Top slices with coconut whipped cream, crushed peanuts and caramel sauce (optional). Should keep in the freezer, covered, for at least 1 week.

Ingredients

 Crust:
 One heaping cup walnuts
 One heaping cup pitted Khasoie dates
 Filling:
 1 ¼ cups cashews, soaked for at least 4 hours or overnight, then drained
 3 ½ tbsp coconut oil, melted
 ¼ cup agave nectar or maple syrup
 One medium just ripe banana (one-half cup mashed banana)
  cup full-fat coconut milk
 ½ tsp pure vanilla extract
 ¼ tsp sea salt
 23 tbsp lemon juice

Directions

1

Place dates in the food processor and process until small bits remain and/or it forms into a ball. Remove and set aside.

2

Process walnuts until a meal consistency is achieved. Add back in dates and a pinch of salt and mix to combine. When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add another date or two. If too wet, add a little almond or walnut meal.

3

Press into a springform pan, or an 8x8 baking dish or round cake pan lined with plastic wrap or parchment (as original recipe is written // adjust number or size of pan if altering batch size). Press until flat, going up the sides about 1/2 inch. Place in freezer to set.

4

Add all filling ingredients to a blender and blend until smooth and creamy - about 1-2 minutes. If it's having trouble blending, add a little more agave or water to encourage it along. It should be silky smooth when completely combined.

5

Taste and adjust seasonings as needed. I think adding a heaping spoonful of peanut butter at this point would be a brilliant idea. Then pour into crust and smooth with a spoon. Tap to release any air bubbles. Then cover and freeze until set - about 4-6 hours.

6

To serve, let thaw for 5 minutes. Top slices with coconut whipped cream, crushed peanuts and caramel sauce (optional). Should keep in the freezer, covered, for at least 1 week.

vegan banana cream pie

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