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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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

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)

Instructions
 

  • Prebake your favorite pie crust and let it cool completely.
  • 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.
  • 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.
  • Remove from heat. Stir in the vegan butter and vanilla extract until smooth. Let the pudding cool for 15 minutes, stirring occasionally.
  • 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.
  • Top with coconut cool whip and extra banana slices. Serve chilled and enjoy this amazing dairy-free treat!

Notes

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