Vegan Banana Cream Pie

Sliced bananas sit atop this delicious vegan banana cream pie that's made with nut milk and egg substitute instead of tofu.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 262 Calories

Ingredients

• ½ cup white sugar
• ¼ teaspoon salt
• 6 tablespoons cornstarch
• 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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Pour cooled custard into the pie crust and decorate with sliced bananas. Cover and chill until firm, at least 4 hours.