Name: Vegan Banana Cream Pie
Prep time: 15 min
Cook time: 4 h
Yield: 8
Ingredients: 220g oat flour - for the crust; 90g almond meal - for the crust; 1/2 tsp cinnamon - for the crust; 1/4 tsp salt - for the crust; 4 tbsp coconut oil, melted - for the crust; 2 tablespoons maple syrup - for the crust; 3 tbsp water - for the crust; 750ml almond milk - for the filling; 4 tbsp cornstarch - for the filling; 100g coconut sugar - for the filling; 1/4 tsp salt - for the filling; 1.5 tsp pure vanilla extract - for the filling; 3 ripe bananas, sliced - for the filling; 1 can coconut cream (400ml), chilled upside down overnight - for the toppings; 1/2 tsp vanilla extract - for the toppings; 1/2 cup chopped pecans - for the toppings

Instructions

Make the Filling

In a saucepan, combine almond milk, cornstarch, coconut sugar, salt and vanilla extract. Whisk until no lumps remain.
Cook over medium-low heat, whisking constantly, until mixture thickens to a consistency similar to that of custard. Remove from heat and let it cool down to room temperature, then transfer to fridge to chill for 2 hours or overnight.

Make the Crust

Preheat oven to 190°C / 374°F.
In a big mixing bowl, add oat flour, almond meal, cinnamon and salt. Mix well.
Add melted coconut oil, maple syrup and water. Mix well until combined. You might find it easier to mix with your hands especially towards the end. The dough should be slightly crumbly but should just stick together when pressed between your fingers.
Press dough into a 30cm x 3cm non-stick pie tin. Poke holes all over the surface with a fork to prevent bubbling when baking.
Bake for 15 minutes or until golden brown.
Remove from oven and transfer to cooling rack. Let cool completely.

Make the Whipped Coconut Cream

Put a mixing bowl in the fridge and leave to chill for one hour. Move forward with assembling your pie in steps 14-16 while you wait for your bowl to chill.
Take out your chilled can of coconut cream from the fridge, quickly turn it the right-side up without shaking it and open the can. The coconut cream will have separated from the coconut water. Pour the coconut water into a container and save it for other uses.
Scoop out the thick coconut cream and transfer into the chilled mixing bowl.
Whip with an electric mixer until light and fluffy.
Add vanilla extract and whip for another 30 seconds to combine.

Assemble the Pie:

Slice 3 bananas, and arrange them all over the base of the pie crust, covering the entire bottom.
Carefully spoon in the almond milk filling, covering the banana slices completely.
Transfer pie into fridge and let it set for at least 2 hours or overnight.
When ready to serve, top pie with whipped coconut cream and chopped pecans.

Notes

You can make your own almond meal by blitzing raw almonds in a food processor or high speed blender until they turn into a powder.
You can make your own oat flour by blitzing quick oats in a food processor or high speed blender until they turn into a powder.
You can substitute almond milk with other plant milks you like.
The coconut sugar gives the filling a nice caramel taste. However you can substitute with other sweetness of choice if you wish.
Omit pecans or substitute with other toppings of choice if you wish. Some ideas are: chopped walnuts, sliced banana, or shaved dark chocolate.
Don't throw the coconut water from the coconut cream away! It's great to use in smoothies or smoothie bowls.
You can also use store-bought whipped coconut cream to save time.

Vegan Banana Cream Pie

Ingredients

Crust:

Filling

Toppings