Banana Pudding Pie
This pie takes a bit of preparation, but oh, is it worth it. You can use my recipe for raw gluten-free crust, or a frozen, prepared gluten-free crust.
Banana Pudding Pie (vegan, dairy-free, egg-free, gluten-free, nut-free)
For the Crust:
2 cups oats
1/2 cup dates
1/3 cup sunflower seed butter
2 – 4 tablespoons coconut milk (I used So Delicious)
For the Pudding:
2 cups vanilla coconut milk (I used So Delicious)
1/4 cup corn starch
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 bananas, thinly sliced (3 if you’d like to decorate the top of the pie with banana slices)
9 oz container of CocoWhip
Preheat your oven to 350°F. In a food processor, puree all of your crust ingredients, except for the milk. Pulse in your coconut milk, one tablespoon at a time. You want the crust to stick together when pinched with your fingers. Once you’ve got a good, sticky texture, press your crust firmly into the bottom and up the sides of an 8 inch pie pan. Bake for 12-15 minutes, until golden brown. Cool for ten minutes.
While your crust is baking, prepare your pudding. In a saucepan, whisk together the corn starch, sugar, and salt. Slowly whisk in the coconut milk over medium-low heat, and continue to stir until the mixture starts to thicken (about 10 minutes). Stir for another 2 to 3 minutes until it reaches a good thickness, and then add in your vanilla. Let the pudding cool for ten minutes.
After your crust and pudding have cooled for ten minutes, it’s time to start assembling your pie. Top your crust with a thin layer of banana slices, and then pour in your pudding. Gently spread the pudding evenly over your pie pan. Cover with plastic wrap tightly, making sure that the wrap doesn’t touch the top of the pudding. Refrigerate until firm, about three hours or until you’re ready to serve.
You’ll want to refrigerate your CocoWhip for 3-4 hours to soften, before you add it to your pie. Once your pudding is set and your Cocowhip is softened, it’s time to add the final layers. Remove the wrap from your pie, and add another thin layer of bananas on top of your pudding. Spread the entire container of CocoWhip gently and evenly on top of that layer, then decorate with sliced bananas if you’d like. Serve immediately, and try not to eat the whole thing!
Notes: If you notice that you’re pudding is too sloppy when you cut a slice of pie, you can put the pie in the freezer for an hour or two to firm up. You can also prepare this pie in advance and freeze. You’ll want to let it thaw for an hour or two before serving. Since bananas brown, I recommend leaving the bananas off the top layer until right before you serve it.