VEGAN Banana Cream Pie (Gluten-Free)
Vegan Banana Cream Pie features layers of a crunchy crust, fresh sliced bananas and extra creamy vanilla pudding. ????????CLICK FOR THE RECIPE????????
✨PRINTABLE RECIPE✨
INGREDIENTS
30-40 (about 2 bags/boxes) grain free, vegan crunchy cookies like Siete Mexican shortbread cookies or Enjoy Life Honey Graham Cookies (use Golden Oreos for non gluten-free option)
1/4 cup vegan butter or melted coconut oil
1 ½ cups canned coconut cream
1 ¼ cups coconut or almond milk
½ cup cornstarch
⅓ cup granulated cane sugar or coconut sugar*
2 tablespoons vegan butter or coconut oil
1 tablespoon vanilla bean paste or vanilla extract
Pinch of turmeric, for color (optional)
1/4 teaspoon kosher salt
2-3 ripe bananas sliced
INSTRUCTIONS
Grease a 9-inch springform pan or a deep dish pie pan with non-stick spray then preheat the oven to 350°F.
Add the cookies to the bowl of a food processor or high speed blender and pulse a few times to create a crumb. Pour in the melted butter or coconut oil and pulse again a few times until the mixture resembles wet sand.
Press the crust into the bottom and sides of the prepared pan. I recommend using a small measuring cup to press firmly down on the bottom and into the sides. Bake in the preheated oven for 10-12 minutes then remove it to a wire rack to cool.
While the crust is baking and cooling, make the vanilla pudding. Add all of the ingredients to a medium saucepan without heating. Whisk them together until the clumps are gone and the cornstarch is dissolved and the mixture is smooth.
Place the saucepan over medium heat and cook the mixture for 5-7 minutes, stirring almost constantly, until the pudding thickens enough to coat the back of a spoon. It should leave small ribbons of custard on the surface when you lift the whisk out of the saucepan. Remove the saucepan from the stove and cool for 10 minutes, stirring occasionally.
Arrange banana slices in an even layer over the cookie crust so they’re touching, then pour the slightly cooled pudding on top and spread it out into an even layer.
Cover with plastic wrap so that it touches the pudding and refrigerate for 2-4 hours or until cold. This prevents any sort of film to form on the custard. Top with coconut whipped topping and chocolate shavings.
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t i m e s t a m p s ✨
Intro: 0:00
Cookie pie crust: 0:32
Vegan vanilla pudding: 1:18
Assemble and chill: 2:09
Coconut whipped cream: 3:26
Garnish and serve: 2:49
s a y h e l l o ✨
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a b o u t m e ✨
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.
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Gluten Free Banana Cream Pie
Gluten Free Banana Cream Pie
Today you're going to learn how to make easy no bake banana pie.
This creamy banana pie is gluten free, egg free, and so refreashing - a perfect no-bake summer dessert.
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Here's what you'll learn in today's video:
First, I'll show you how to make simple no-bake pie crust using oatmeal as a base.
Next, you'll see how to make creamy chocolate filling without using eggs.
Also, I suggest three diffeent ways to eat this no-bake banana cream pie. First, with some ground almonds on top (also you can use sliced almonds if you want). Second, with grated chocolate. And lastly, with the extra banana slices.
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BANANA CREAM PIE RECIPE
Ingredients:
For no-bake crust:
1/2 cup almond meal (50g)
1 cup quick oats (90g)
1/4 cup coconut oil (50ml)
2 tbsp honey
For filling:
1 cup sour cream (250g)
1/2 cup heavy cream (120ml)
1 tsp vanilla extract
1 tbsp lemon juice
1/4 cup honey (85g)
1/2 cup melted dark chocolate (75g)
2 sliced bananas
For topping:
1 cup heavy cream (240ml)
1 tbsp honey
Preparation:
In a bowl, combine oats, almond meal, coconut oil and honey. Mix until all ingredients are well incorporated. Transfer to a baking dish or pie mould and spread into the crust. Put into the freezer for 30 minutes to harden up a bit.
In another bowl, combine sour cream, vanilla extract, lemon juice, honey and melted chocolate. Whisk to bring it together.
Separately mix the heavy cream until soft peaks form.
Fold the whipped cream into the chocolate mixture, mixing gently with the spatula.
Add couple tablespoons of the mixture on the oat crust and spread with the back of the spoon.
Layer the banana slices. Pour the remaining filling on the top of the bananas.
In a bowl, add heavy cream and honey, whisk until stiff peaks form and spread on the top of the pie.
Cool the banana pie before serving.
Enjoy!
Classic Gluten Free Banana Cream Pie Recipe
The rich vanilla custard in this gluten free banana cream pie slices cleanly and melts in your mouth.
For the FULL RECIPE including substitution information and ingredient amounts, please come visit me on the blog at
Timestamps:
Video Title: Classic Gluten Free Banana Cream Pie Recipe
By Gluten Free on a Shoestring
SIMPLE GLUTEN FREE PIE CRUST RECIPE
You're going to LOVE my simple gluten free pie crust recipe. Only 5 ingredients, and oh-so-simple to make! If you want a delicious pie, you HAVE TO HAVE a delicious pie crust recipe. My easy recipe will give you the golden flaky crust of your dreams. This recipe is Gluten free, Dairy free, and Vegan. But it is just as simple and Delicious as an average pie crust! I will guide you with some easy techniques that will help you bake the best homemade pies. Being gluten free myself, I understand the frustration you get with so many difficult recipes- that's why I cut out all of the unnecessary steps and ingredients making this the easiest pie crust you'll ever make! My simple gluten free pie crust recipe is perfect for pumpkin pies, apple pies, cherry pies, pecan pies, banana cream pies, blueberry pies, chicken pot pies, and so much more!! This recipe yields enough for a normal size pie plus a bit extra for a lattice on top. Enjoy!!
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✅ INGREDIENTS
►2 1/2 cups gluten free flour (300g) (I Use King Arthur's Gluten Free Measure For Measure Flour)
►1/4 cup granulated sugar (50g)
►1/4 tsp kosher salt
►1 cup butter or vegan butter (227g)
*** if soy-free make sure you get the soy-free kind!***
►5 tbsp ice water
✅ EGG WASH:
►1 large egg
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110-Pie Crust (Banana cream pie)
Recipe-
EASY Banana Cream Pie | VEGAN | Gluten Free | No Added Oil | No Added Refined Sugar
Banana Cream Pie is the ultimate comfort food - it’s layers of crunchy crust, vanilla pudding/custard, sliced bananas, and coconut whip cream. What’s NOT to like about it. The best part is you can use the vanilla pudding recipe to make TONS of other dishes - it’s great on its own or even in banana pudding!
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Ingredients:
GF pie crust - homemade or store bought (see blog post for homemade recipe)
2 cups almond milk
3 tbsp corn starch - more as required
1/4 tsp salt
1/4 - 1/2 cup maple syrup or agave - depends on your sweetness preference
2 tsp vanilla bean paste
1 cup coco whip(divided) - homemade or store bought (see blog post for homemade recipe & WFPB option)
3 ripe bananas - sliced
Instructions:
1. In a medium saucepan with the heat turned OFF, add the cornstarch and cold milk - mix well with a whisk to combine and get rid of any lumps
2. Add salt, maple syrup, and vanilla - mix again
3. Turn heat on to medium high and stir continuously until mixture thickens. It’s very important to make sure you keep stirring, otherwise it will begin to get lumpy. (Note - if it’s still too thin, add 1 tsp of cornstarch at a time. If it’s too thick, add 1 tbsp of almond milk at a time until you reach desired consistency).
4. Transfer to a bowl and fold in 1/2 of the coco whip until well incorporated - transfer to prepared pie crust and chill in the fridge 3-4 hours.
5. When ready to serve, add sliced bananas on top of the pie, followed by remaining 1/2 coco whip. Garnish with some more sliced bananas
6. Enjoy :)
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**Try these super yummy Pie favorites too!*
~Vegan Pecan Pie:
~Vegan CHocolate Mousse Pie:
~Vegan Peanut Butter Pie:
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***Products used in this video***
Cornstarch:
Vanilla Bean Paste:
Nonstick Saucepan:
Pioneer Woman Spatulas:
Glass Mixing Bowls:
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***Equipment used for video recording & photography***
Sony a6400 camera:
Sigma 16mm f/1.4 lens:
Sony 18-135 Zoom Lens:
Camera Monitor:
GorillaPod Tripod:
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0:00 Vegan Banana Cream Pie
0:36 Hi from The Soulful Cook!
1:46 Ingredients you’ll need
1:53 Let’s make some pie
5:10 See you next time!
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**FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored.
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