Dairy-Free Banana Cream Pie Recipe

Dairy-Free Banana Cream Pie Recipe

Indulge in this creamy dairy-free banana cream pie, featuring a rich custard made with egg yolks, almond milk, and vegan butter.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1/2 cup sugar
• 1/4 cup cornstarch
• 4 egg yolks
• 1/4 teaspoon salt
• 2 cups unsweetened almond milk
• 3 tablespoons Earth Balance Vegan Butter
• 2 teaspoons vanilla
• 1 cooked pie crust of choice (gluten-free if needed)
• 2-3 bananas (sliced)
• 1 container coconut cool whip (I use So Delicious CocoWhip)

Method

 

1. Prebake your favorite pie crust and let it cool completely.
2. In a medium saucepan, whisk together the sugar, cornstarch, egg yolks, and salt. Slowly whisk in about 1/2 cup of the almond milk until smooth.
3. Place the saucepan over medium heat. Whisk in the remaining almond milk. Cook, whisking constantly, until the mixture bubbles and thickens, about 1-2 minutes after bubbling.
4. Remove from heat. Stir in the vegan butter and vanilla extract until smooth. Let the pudding cool for 15 minutes, stirring occasionally.
5. Arrange a layer of sliced bananas on the bottom of the cooled pie crust. Pour the pudding mixture over the bananas. Cover and refrigerate for 1-2 hours until set.
6. Top with coconut cool whip and extra banana slices. Serve chilled and enjoy this amazing dairy-free treat!

Notes

– Ensure your pie crust is fully cooled before adding the filling to prevent sogginess.
– For the creamiest pudding, whisk constantly while cooking to avoid lumps.
– For best results, use ripe but firm bananas. Overripe bananas can make the filling too soft.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a perfectly smooth and creamy dairy-free banana cream pie lies in the careful preparation of the pastry cream filling. This involves creating a stable emulsion and ensuring proper thickening without curdling. The process begins with whisking together the sugar, cornstarch, salt, and egg yolks in a bowl. This step is crucial for evenly distributing the cornstarch, which acts as the primary thickening agent, and for preventing lumps. Adding the liquid gradually is essential. Slowly whisking in the unsweetened almond milk helps to temper the egg yolks, preventing them from scrambling when heated. The mixture is then cooked over medium heat, stirring constantly. This constant agitation is vital for several reasons: it prevents the bottom from scorching, ensures even cooking, and helps the cornstarch to hydrate and swell, leading to thickening. The mixture must reach a gentle simmer and cook for at least one minute after simmering to activate the cornstarch fully and cook out any raw starch flavor. Removing the pan from the heat and immediately stirring in the vegan butter and vanilla creates a rich, glossy finish. The vegan butter adds richness and contributes to a smoother mouthfeel, while the vanilla provides essential flavor. Finally, allowing the pastry cream to cool completely, preferably with plastic wrap pressed directly onto the surface to prevent a skin from forming, is paramount before assembling the pie. This cooling period allows the cream to set properly, ensuring a sliceable consistency.

Troubleshooting

• Problem: Lumpy pastry cream.
  Fix: This usually occurs if the cornstarch wasn’t fully dissolved or if the mixture wasn’t stirred constantly during cooking. To fix, try to vigorously whisk the thickened cream to break up lumps. For severe lumps, you can strain the cream through a fine-mesh sieve before it cools completely. Ensure thorough whisking of dry ingredients before adding liquid next time.
• Problem: Pastry cream is too thin.
  Fix: The cornstarch may not have been fully activated. Return the mixture to medium heat and cook, stirring constantly, for an additional 1-2 minutes, ensuring it reaches a gentle simmer. If it’s still too thin after this, you can create a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold almond milk and whisk it into the simmering cream, cooking for another minute until thickened.
• Problem: Pastry cream is curdled.
  Fix: This typically happens if the egg yolks were exposed to direct high heat before being tempered or if the cream was boiled too vigorously. While difficult to fully reverse, you can sometimes improve the texture by whisking in a tablespoon or two of melted vegan butter or a bit more almond milk. For future pies, ensure gradual tempering of the egg yolks and gentle simmering.
• Problem: Pie filling is watery after chilling.
  Fix: This can happen if the pastry cream wasn’t cooked long enough to fully activate the cornstarch or if too much liquid was added without sufficient thickening. Ensure the cream simmers for at least one minute. Also, make sure the pie is fully chilled before serving; the setting process continues as it cools.

Substitutions

• Milk: While unsweetened almond milk is specified, other unsweetened non-dairy milks like soy milk, oat milk, or cashew milk can be used. The result will be a similar creamy texture, but the subtle flavor notes of the milk may slightly alter the overall taste profile of the pie.
• Vegan Butter: In place of Earth Balance Vegan Butter, you can use another brand of vegan butter or a neutral-flavored oil like refined coconut oil (ensure it’s refined to avoid coconut flavor). Using oil might result in a slightly less rich and glossy finish compared to vegan butter.
• Sweetener: If you prefer a different sweetener, granulated sugar can be replaced with coconut sugar for a slightly different flavor and color, or a liquid sweetener like maple syrup, though this would require adjusting the cornstarch quantity as liquid sweeteners can affect thickening. Using granulated sugar provides the most neutral flavor and reliable thickening.
• Topping: If coconut whipped topping is unavailable or not preferred, you can make your own vegan whipped cream from chilled full-fat coconut milk (the solid cream part) whipped with a little powdered sugar and vanilla. This will offer a lighter, airier topping.

Pro tips

• Ensure your pie crust is fully cooled before adding the filling to prevent sogginess.
• For the creamiest pudding, whisk constantly while cooking to avoid lumps.
• For best results, use ripe but firm bananas. Overripe bananas can make the filling too soft.

Enjoy this delightful dairy-free and gluten-free banana cream pie as a perfect end to any meal.

Try this next: Ultimate Gluten-Free Lemon Meringue Pie Recipe

More from Gluten-Free Desserts & Sweets →

Frequently asked questions