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The Real Deal Banana Cream Pie

What you need: 

Graham Cracker crust:

1 1/2 cup graham cracker crumbs (or substitute some cookies or a cereal like Barbara's Puffins ground into crumbs with a food processor)

5 tablespoons melted Earth Balance or vegan margarine
1/2 teaspoon cinnamon
1/4 cup sugar
1/8 teaspoon salt
 
Banana cream filling:
2 1/2 cup soymilk, divided
3 tablespoon cornstarch
2/3 cup sugar
2 tablespoon Earth Balance or vegan margarine
1 teaspoon vanilla extract
2 - 2 1/2 cups banana slices
2 Tablespoons lemon juice

Optional Topping:

1 can well-chilled coconut milk
1 tablespoon powdered sugar (optional)
1/2 teaspoon vanilla (optional)
What you do: 

Crust:

1.Preheat oven to 350 degrees. And pulse 1 1/2 cups graham cracker or other crumbs in food processor with 5 Tablespoons melted margarine, 1/2 teaspoon cinnamon, 1/4 cup of sugar and 1/8 teaspoon salt until combined.

2. Pour mixture into 9" deep dish pie plate or springform pan. Push mixture with your hands on bottom and sides.
3. Place in oven for about 10 minutes until crust is dry. Remove from oven and let cool while you prepare the filling.
Filling:
1. Cut up bananas and pour lemon juice over them and set aside. Whisk together 1/2 cup of the soymilk and 3 Tablespoons of cornstarch and set aside.
2. In a medium saucepan, pour 2 cups soymilk and 2/3 cup sugar. Cook on medium/high heat until steaming. Add cornstarch/ soymilk mixture and stir until boiling. Once it boils, reduce heat to low and stir for additional five minutes until mixture thickens.
3. Remove from heat and stir in Earth Balance and vanilla. When combined, add banana lemon juice mixture. Pour into baked crust and refrigerate until firm. 

Optional topping:

1. When pie is cool, top with whipped cream made from the fat of a can of chilled coconut milk.
2. Chill the can for several hours. When cold, open can and scoop just the fat off the top.
3. Whip it for 3- 4 minutes with a mixer. Add a little powdered sugar and vanilla if you want. 
4. Spread on top of pie and serve!
Preparation Time: 
30
Cooking Time: 
20
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

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