Banana Cream Pie - Vegan

Name: Banana Cream Pie - Vegan
Prep time: 15 min
Total time: 15 min
Yield: 1 pie, 8 serving(s)
Ingredients: 1 (14 ounce) can coconut milk; 5 tablespoons cornstarch; 3/4 cup sugar; 2/3 cup cashews; 1/4 teaspoon salt; 1 1/4 teaspoons vanilla; 1 1/2 cups non-dairy milk substitute; 2 -4 sliced bananas (soak in a bowl of water with about 1 T. lemon juice to prevent browning)

Submitted by Spring Tree Kitchen

"This Banana Cream Pie definitely equals or beats a dairy made cream pie!"

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Ready In:: 15mins
Ingredients:: 8
Yields:: 1 pie
Serves:: 8

ingredients

1 (14 ounce) can coconut milk
5 tablespoons cornstarch
³⁄₄ cup sugar
²⁄₃ cup cashews
¹⁄₄ teaspoon salt
1 ¹⁄₄ teaspoons vanilla
1 ¹⁄₂ cups non-dairy milk substitute
2 -4 sliced bananas (soak in a bowl of water with about 1 T. lemon juice to prevent browning)

directions

Put everything except the bananas into a blender and blend on high for a couple of minutes.
Pour into a saucepan and turn the burner to medium high. Stir continuously until it begins to bubble and thicken. Let it low boil for about a minute.
Place the sliced bananas in the bottom of a graham cracker crust or pre-baked crust of choice.
Pour the pudding mixture on top.
Chill in refrigerator for about 3-4 hours or more. For a quicker chill, put the pie in the freezer for up to an hour and then move to the refrigerator for another hour.
Serve with a vegan whip cream.