May 6, 2011

A Luxury Yacht and a "Vegan" Banana Cream Pie

My husband always taught the boys to answer the question "What do you want?" with "A luxury yacht and a banana cream pie."  My answer was always "I can't do much about the yacht, but I can whip up a banana cream pie pretty quickly."

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 Pie
   Vegan 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 400ยบ

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.


  1. Wow! That really looks so delicious, I might have to make one for my mom for Mother's Day! Thanks so much for sharing the recipe and for choosing So Delicious Coconut Milk Creamer to make your pie.