Gluten-Free & Vegan Banana-Coconut Cream Pie
The delicate sweet banana flavor combined with the creamy pie filling topped with shredded coconut and OMG the crispy graham crust makes for a delightfully lightly sweetened treat.
Servings 8
Equipment
- 10 inch pie pan
Ingredients
- 1½ cup Gluten-free graham cracker crumbs (I used Kinnikinnick)
- â…“ cup Brown sugar
- â…“ cup Coconut oil (melted)ÂÂÂ
- ½ tbsp Potato starch
- 1 tsp Tapioca
Pudding
- 3 Tbsp Cornstarch
- â…“ cup Organic cane sugar
- 2 cups Unsweetened almond milk
- 1 tsp Vanilla extract
- 2 Medium-sized ripe bananas halved
Toppings
- 9 oz  Coconut whipped cream (255g or 400 ml)
- ½ cup unsweetened shredded coconut
Instructions
Graham Pie Crust
- Preheat oven to 375°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 10″ 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.
Pudding
- 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 doesn’t form a skin. Refrigerate about 2-3 hours so that the pudding has the time to set.
Assembly
- 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.
Notes
Store leftovers covered with saran wrap for up to 3 days.