Banana Cream Pie Vegan Recipes

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BANANA CREAM PIE (VEGAN)

I just made this pie and it looks really good and the filling tasted great. I'm going to have a piece of it once it cools. I will top it with a big dollop of Recipe #219030. You will need one Vegan Pie Crust for this recipe. I didn't include the time it took to bake the pie crust in this recipe. The pie crust I used is Recipe #253747.

Provided by Chef Joey Z.

Categories     Pie

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8



Banana Cream Pie (Vegan) image

Steps:

  • Prepare your favorite single pie crust and blind bake it. Then cool it thoroughly. I included the blind baked pie crust I used in the above description.
  • Mix the sugar and arrowroot flour in a saucepan. Then stir in the non-dairy milk and salt.
  • Cook over medium heat, stirring constantly, until very thick.
  • Remove from the heat and stir in the banana extract. Drain the tofu and blend in a food processor until creamy and smooth.
  • Add the creamed tofu to the pudding.
  • I used a hand blender to mix to make sure it was totally smooth.
  • Put the cooled pudding into your cooled pie crust.
  • Cut the two bananas into thin slices and place on the top of the pie. You can also place one on the crust or both if you like.
  • Roast the almonds in a 375°F oven for about 8 minutes, but watch them, they brown fast!
  • Once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours.
  • Bon Appetit!

1/2 cup vegan sugar
5 tablespoons arrowroot
2 cups soymilk (non-dairy)
1/2 teaspoon sea salt
1 teaspoon banana extract
1/2 lb firm tofu
2 ripe bananas
2 tablespoons coarsely chopped almonds (roasted)

BANANA CREAM PIE - VEGAN

Make and share this Banana Cream Pie - Vegan recipe from Food.com.

Provided by Spring Tree Kitchen

Categories     Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8



Banana Cream Pie - Vegan image

Steps:

  • Put everything except the bananas into a blender and blend on high for a couple of minutes.
  • Pour into a saucepan and turn the burner to medium high. Stir continuously until it begins to bubble and thicken. Let it low boil for about a minute.
  • Place the sliced bananas in the bottom of a graham cracker crust or pre-baked crust of choice.
  • Pour the pudding mixture on top.
  • Chill in refrigerator for about 3-4 hours or more. For a quicker chill, put the pie in the freezer for up to an hour and then move to the refrigerator for another hour.
  • Serve with a vegan whip cream.

Nutrition Facts : Calories 370.2, Fat 13.8, SaturatedFat 9.1, Sodium 165.4, Carbohydrate 61.4, Fiber 1.3, Sugar 49.6, Protein 2.7

1 (14 ounce) can coconut milk
5 tablespoons cornstarch
3/4 cup sugar
2/3 cup cashews
1/4 teaspoon salt
1 1/4 teaspoons vanilla
1 1/2 cups non-dairy milk substitute
2 -4 sliced bananas (soak in a bowl of water with about 1 T. lemon juice to prevent browning)

VEGAN BANANA CREAM PIE

Vegan banana cream pie without tofu.

Provided by ZOO66

Categories     Banana Pie

Time 4h50m

Yield 8

Number Of Ingredients 9



Vegan Banana Cream Pie image

Steps:

  • Mix sugar, cornstarch, and salt in the top of a double boiler over simmering water until no lumps remain. Add almond milk and stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until mixture begins to thicken, 8 to 12 minutes. Cover and cook for 10 more minutes.
  • Whisk warm water and egg replacer together in a bowl until thoroughly combined. Slowly pour in about 1 cup of the hot milk mixture, whisking quickly as you pour. Pour this mixture back into the top of the double boiler and whisk until custard is thick and smooth, about 2 minutes. Do not overcook; the mixture will thicken as it cools.
  • Remove from the heat and cool slightly, stirring occasionally to release steam, about 10 minutes. Stir in vanilla and let cool until just warm to the touch, about 10 more minutes.
  • Pour cooled custard into the pie crust and decorate with sliced bananas. Cover and chill until firm, at least 4 hours.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 43.7 g, Fat 9 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 272 mg, Sugar 21.7 g

½ cup white sugar
6 tablespoons cornstarch
¼ teaspoon salt
4 cups almond milk
4 tablespoons warm water
3 teaspoons dry egg replacer (such as Ener-G®)
1 teaspoon vanilla
1 (9 inch) ready-to-use vegan pie crust
3 medium ripe bananas, sliced

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