Gluten-Free Banana Cream Pie
Gluten-Free Banana Cream Pie
Ingredients
Graham Cracker Crust
- 1 ½ cups gluten-free graham crackers
- ⅓ cup sugar
- 6 tbsp dairy-free butter melted
Vanilla Pudding
- ½ cup sugar
- ¼ cup cornstarch
- 4 egg yolks
- ¼ tsp salt
- 2 cups unsweetened almond milk
- 3 tbsp dairy-free butter
- 2 tsp vanilla extract
Pie Filling
- 2 – 3 bananas sliced
- 1 container So Delicious Cocowhip
Instructions
Graham Cracker Crust
- In a medium sized bowl stir the graham cracker crumbs, sugar, and melted butter together until combined.
- Pour the graham cracker mixture into a 9” inch pie plate and press it firmly in the bottom of the pan and up the sides.
- Place the pie pan in the refrigerator to chill for 30 minutes (or in the freezer for 15 minutes) while you prepare the pie filling.
Pudding & Pie Filling
- In a medium saucepan, whisk together the sugar, cornstarch, egg yolks and salt. While whisking, slowly about 1/2 cup of the almond milk.
- 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 an coats the back of a wooden spoon.
- Remove from heat and stir in the vegan butter and vanilla extract. Let pudding cool for 15 minutes, stirring occasionally.
- 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.
- Top with coconut cool whip and more bananas.
