Banana Cream Pie
Banana Cream Pie
I couldn’t decide wether to call it Cream or Custard Pie they’re both deliciously accurate descriptions and it just depends on your preference. To be honest this is a ridiculously easy recipe becasue it relies on a few premade ingredients such as the crust and the cream topping. I have no problem going for the easy options if it tasts great and means you get to shovel Banana Cream Pie in your face that much sooner! If you are so inclined to go totally homemade there are wonderful Vegan recipes for Pastry Crust, Corn Starch Vanilla Pudding and Coconut Whipped Cream out there.
Serves 6
Ingredients
1 Pie Crust ( I like Wholly Wholesome premade and Vegan)
3 1/2 Tbsp (53g) Bird’s Custard Powder
3 cups (709ml) Plant Milk
3 Tbsp (45g) Sugar
2 Bananas sliced
1 tub (9oz / 255g) So Delicious CoCo Whip or any vegan whipped topping
Directions
1. Prior to baking, I transfered the pie crust to a glass pie dish, this is optional. Bake the pie crust according to the no bake pie instructions. Set aside to cool.
2. Make the custard according to the directions but using the measurements in this recipe. Once the custard comes to a gentle boil, remove from the stove and let cool.
3. Layer the pie crust with slices from one of the Bananas.
4. Pour the cooled custard over the banana and refrigerate for 2-4 hours to set (can also be done over night).
5. Top the pie with the whipped topping and decorate with banana slices before serving. Keep refrigerated for up to 5 days.
