Dairy-Free Banana Cream Pie {Gluten-Free}
You won't believe that this banana pie is dairy free AND gluten free!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1/4 tsp salt
- 2 cup unsweetened almond milk
- 3 tbsp Earth Balance Vegan Butter
- 2 tsp vanilla
- 1 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 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 almond milk.
- 3
Place the saucepan over medium heat and whisk in the remaining almond 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!