Banana Cream Pie (Dairy Free, Gluten Free)

Recipe inspiration from: MeaningfulEats

Ingredients

For the Vanilla Pudding:

• 1/2 cup sugar
• 1/4 cup cornstarch
• 4 egg yolks
• 1/4 teaspoon salt
• 2 cups unsweetened coconut milk
• 3 Tablespoons Earth Balance Vegan Butter, or any dairy-free butter (Ghee would work too)
• 2 teaspoons pure vanilla extract

For the Pie:

• 1 pre-cooked pie crust of choice, gluten-free if needed
• 2-3 bananas sliced
• 1 container coconut cool whip (I use So Delicious CocoWhip)

Instructions 

1.       Prebake the pie crust as needed (read the package instructions) and allow to cool completely.

2.       In a medium saucepan, whisk together the sugar, cornstarch, egg yolks and salt. While whisking, slowly about 1/2 cup of the coconut milk.

3.       Place the saucepan over medium heat and whisk in the remaining coconut milk. Cook while whisking constantly, until the mixture begins to bubble. Once bubbling, cook for another 1-2 minutes, stirring constantly, until the pudding is thick and coats the back of a wooden spoon.

4.       Remove from heat and stir in the vegan butter and vanilla extract. Let pudding cool for 15 minutes, stirring occasionally.

5.       Place a layer of bananas along the bottom of the pie crust. Pour over the cooled pudding. Cover and refrigerate for 1-2 hours until set.

6.       Top with coconut cool whip and more bananas. Serve and enjoy!