Well today I’m here with a recipe that should make everyone happy! This vegan banana cream pie has it all: creamy pudding and fluffy coconut whip topping, with sweet fruity bananas layered in between everything. It’s basically the ultimate pie, and it’s absolutely delicious. Serve this baby up for pretty much any occasion, any season, and you’ll have a happy crowd of pie eaters on your hands. Blind bake your crust. Line the inside of the crust with a sheet of foil (parchment paper works too), and fill it with pie weights, or, if you don’t have them, dried rice or beans. Bake the crust until the edges are lightly browned. Make the pudding while the crust bakes/cools. Cover the pie and place it in the fridge to cool and set. Tip: You can place a layer of plastic wrap over the pie, directly over the filling to prevent a skin from forming. Beat in a little maple syrup to sweeten your coconut whipped topping. The banana may begin to turn brown, which is why I recommend either making the pie on the day of serving it, or waiting until just before serving to place the final layer of banana on top. The inner layers of banana won’t brown as quickly, but they will brown. You can give them a light spritz or brush with lemon juice to slow this process down.
