Instructions

Step 1: Prepare the Crust

1. Preheat oven to 300°F (150°C) and grease a pie dish.
2. In a food processor, pulse oats, sugar, and salt into a fine meal.
3. Gradually add melted coconut oil, pulsing until the dough holds together.
4. Press the dough into the pie dish, covering the bottom and sides evenly.
5. Bake at 300°F for 15 minutes, then raise the oven to 355°F (180°C) and bake for an additional 5-10 minutes until golden brown. Let it cool.

Step 2: Make the Custard

1. In a small pot, whisk together cornstarch, sugar, and salt, then gradually whisk in almond milk.
2. Heat the mixture over medium, stirring until it thickens.
3. Reduce heat to low and cook for an additional 4-6 minutes until it becomes custard-like.
4. Stir in vanilla extract and let it cool for 10 minutes.
5. Refrigerate for 2-3 hours, covering the custard with plastic wrap directly on the surface.

Step 3: Make the Coconut Whip

1. Scoop chilled coconut cream into a cold mixing bowl, leaving behind the liquid.
2. Beat on high until fluffy, then add powdered sugar and vanilla, continuing to whip until soft peaks form.

Step 4: Assemble the Pie

1. Arrange sliced bananas along the bottom of the cooled crust.
2. Spread the custard evenly over the banana slices.
3. Top with additional sliced bananas and coconut whip.
4. Refrigerate for 2-3 hours to set.

Nutritional Information (Per Serving):

• Calories: 369 kcal
• Carbohydrates: 33.7 g
• Protein: 5 g
• Fat: 25.9 g
• Fiber: 4.2 g
• Sugars: 19.5 g
• Sodium: 590 mg
• Cholesterol: 0 mg

Tips

• Coconut Cream: Be sure to chill your coconut cream overnight for the best whipping results.
• Storage: Store the pie in the fridge for up to 4 days, though it’s best served fresh.
• Toppings: Try adding toasted coconut flakes or shaved dark chocolate for an extra layer of flavor!

This vegan banana cream pie is an irresistible dessert that’s creamy, sweet, and entirely plant-based. It’s ideal for anyone looking for a lighter dessert that still delivers on indulgence!