The latest issue of VegNews has a nice cream pie recipe. It's vegan and gluten free. They've listed a few variations like chocolate, coconut, and lemon cream. This is a pretty easy recipe and can be made a day before. The recipe called for a package of vegan whipped topping so I thought I'd try it. There was something called cashew coconut cream in the store, so I bought some hoping I could whip it. I didn't like it so much as it didn't whip up fluffy. Luckily I happened to have some of my own cashew coconut cream in the fridge. I added a bit of that to the smoothie I had made instead of whipped cream and it thickened up rather nicely. I think next time I make it I will use my own recipe for the creamy topping. Afterall, it's so easy, just a half cup of cashews, a can of coconut cream (just the cream at the top), a couple tablespoons of confectioner's sugar, a few drops of coconut or almond milk, and a vanilla bean. I garnished mine with toasted almonds, banana slices, and a couple Kale blossoms.
We took it to my daughter in law's birthday party. It didn't last very long.
Bodacious Banana Cream PieVegan and Gluten Free
by: Beverly Lynn Bennett
For the crust:
1½ cups gluten-free all purpose flour (or your favorite spelt, or WW pastry flour)
2 TB sugar (I used sucanat)
½ teaspoon salt
½ cup non-hydrogenated margarine (Earth Balance has a nice organic vegan margarine)
4 to 6 tablespoons cold water
For the filling:
6 TB gluten free-all purpose flour
6 TB sugar (agave, stevia, sucanot will all work)
2 teaspoons agar powder (flakes also work just fine)
2 cups vanilla coconut milk creamer
I just love So-Delicious Coconut Milk Creamer, I use it for my ice creams
2 large bananas, I used 3 bananas for a nice layering of bananas and cream
1-16 ounce package vegan whipped topping, (or make your own cashew coconut creme)
Preheat oven to 400º
For the crust, in a medium bowl, stir together flour, sugar, and salt. Using a pastry cutter or fork, cut in margarine until mixture resembles coarse meal. Add water a little at a time until mixture comes together in a ball.
Place dough between two 12-inch sheets of parchment paper. Flatten into a disc, roll out to a 12 inch circle, and remove top sheet of parchment. Flip pastry into a 9-inch pie pan, remove bottom parchment paper, and discard. Trim pastry, leaving a 1-inch overhang, and flute edges as desired. Prick bottom of pie crust in several places with a fork. Bake for 15-20 minutes or until lightly browned around edges. Allow pie crust to cool completely.
For the filling, in a medium saucepan over medium heat, whisk together flour, sugar, and agar. slowly whisk in coconut creamer, and cook, whisking constantly, for 5 minutes or until thickened. Transfer to a bowl and set aside to cool for 15 minutes.
Prepare whipped topping according to package directions. Decorate top of pie with whipped topping as desired then slice and serve.