Banana Cream Pie Vegan Best Recipes

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BANANA CREAM PIE (VEGAN)

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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

Ingredients:

  • 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)

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!

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