Coconut Banana Cream Pie

Ingredients:

Crust

  • 1 1/3 cups graham cracker crumbs
  • 1/3 cup sweetened coconut flakes
  • 5 tbsp. brown sugar
  • 1/2 cup dairy-free margarine
  • 1 tsp. cinnamon

Filling

  • 3/4 cup maple syrup
  • 1 cup full-fat coconut milk
  • 1/3 cup cornstarch
  • 1 tbsp. coconut oil
  • 2 cups Onederful® Tofu
  • 2 bananas, large
  • 1/2 tsp. sea salt
  • 1/2 tsp. vanilla extract

Garnish

  • 2 bananas, sliced
  • 1 cup non-dairy whipped cream
  • 1/2 cup toasted coconut flakes

Preparation:

Crust

  1. Preheat oven to 350°F.
  2. In a bowl, combine all ingredients and mix well.
  3. Pour into a 9” pie dish and press evenly into bottom and up sides.
  4. Bake for 5–7 minutes until it starts to turn golden brown.
  5. Let cool.

Filling:

  1. Place maple syrup and ¾ of the coconut milk in a small saucepan over medium flame and heat for 1–2 minutes.
  2. In a small bowl, mix remaining coconut milk and cornstarch.
  3. Pour cornstarch mixture into pot and whisk 3–4 minutes until it begins to thicken.
  4. Stir in coconut oil.
  5. Let this mixture cool 1–2 minutes.
  6. Place remaining filling ingredients in a blender and blend on high until very smooth in texture.
  7. Add coconut milk mixture to blender and blend all ingredients until combined.
  8. Pour in pie crust.
  9. Let set in the refrigerator overnight.
  10. Once set, remove from refrigerator. Garish with sliced bananas, whipped topping and coconut flakes.
  11. Serve immediately.

Yield: 8 servings

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