Banana Cream Pie Vegan Food

BANANA CREAM PIE (VEGAN)

Banana Cream Pie (Vegan) image

I just made this pie and it looks really good and the filling tasted great. I'm going to have a piece of it once it cools. I will top it with a big dollop of Recipe #219030. You will need one Vegan Pie Crust for this recipe. I didn't include the time it took to bake the pie crust in this recipe. The pie crust I used is Recipe #253747.

Provided by Chef Joey Z.

Categories Pie

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup vegan sugar
5 tablespoons arrowroot
2 cups soymilk (non-dairy)
1/2 teaspoon sea salt
1 teaspoon banana extract
1/2 lb firm tofu
2 ripe bananas
2 tablespoons coarsely chopped almonds (roasted)

Steps:

Prepare your favorite single pie crust and blind bake it. Then cool it thoroughly. I included the blind baked pie crust I used in the above description.
Mix the sugar and arrowroot flour in a saucepan. Then stir in the non-dairy milk and salt.
Cook over medium heat, stirring constantly, until very thick.
Remove from the heat and stir in the banana extract. Drain the tofu and blend in a food processor until creamy and smooth.
Add the creamed tofu to the pudding.
I used a hand blender to mix to make sure it was totally smooth.
Put the cooled pudding into your cooled pie crust.
Cut the two bananas into thin slices and place on the top of the pie. You can also place one on the crust or both if you like.
Roast the almonds in a 375°F oven for about 8 minutes, but watch them, they brown fast!
Once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours.
Bon Appetit!

VEGAN BANANA CREAM PIE

Vegan Banana Cream Pie image

Make and share this Vegan Banana Cream Pie recipe from Food.com.

Provided by KMuchetti

Categories Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 ounce) package extra firm tofu
2 tablespoons cornstarch
1 cup raw sugar
1 tablespoon vanilla
3 drops yellow food coloring (optional)
3 medium bananas
lemon juice
1 prepared graham cracker crust

Steps:

Drain tofu and cube.
Slice banana and soak them in a solution of the lemon juice and water for 5 minutes.
In a food processor mix together sugar, cornstarch, tofu, vanilla, food coloring (if using) and drained bananas.
Pour into prepared crust. Bake at 375 for 30-35 minutes.
Remove from oven, cool and then refrigerate for at least 4 hours or over night.

Nutrition Facts : Calories 330.8, Fat 9.7, SaturatedFat 2, Sodium 177.3, Carbohydrate 57.5, Fiber 2.1, Sugar 42.4, Protein 5.8

VEGAN BANANA CREAM PIE

Vegan Banana Cream Pie image

Vegan banana cream pie without tofu.

Provided by ZOO66

Categories Banana Pie

Time 4h50m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup white sugar
6 tablespoons cornstarch
¼ teaspoon salt
4 cups almond milk
4 tablespoons warm water
3 teaspoons dry egg replacer (such as Ener-G®)
1 teaspoon vanilla
1 (9 inch) ready-to-use vegan pie crust
3 medium ripe bananas, sliced

Steps:

Mix sugar, cornstarch, and salt in the top of a double boiler over simmering water until no lumps remain. Add almond milk and stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until mixture begins to thicken, 8 to 12 minutes. Cover and cook for 10 more minutes.
Whisk warm water and egg replacer together in a bowl until thoroughly combined. Slowly pour in about 1 cup of the hot milk mixture, whisking quickly as you pour. Pour this mixture back into the top of the double boiler and whisk until custard is thick and smooth, about 2 minutes. Do not overcook; the mixture will thicken as it cools.
Remove from the heat and cool slightly, stirring occasionally to release steam, about 10 minutes. Stir in vanilla and let cool until just warm to the touch, about 10 more minutes.
Pour cooled custard into the pie crust and decorate with sliced bananas. Cover and chill until firm, at least 4 hours.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 43.7 g, Fat 9 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 272 mg, Sugar 21.7 g

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