banana coconut cream pie
This vegan banana coconut cream pie makes a luscious dessert and is ridiculously easy to make!
Servings 2 x 6" pies
Ingredients
- 10 vegan graham crackers
- 2 tablespoon shredded coconut
- ¼ C brown sugar
- ¼ C melted vegan butter
- 2 bananas
- 1 can coconut cream
Instructions
- If you've seen the coconut whip recipe, then you know that you should always have a can of coconut cream in the fridge on stand by just waiting to be turned into a dessert topping! Ensure you've refrigerated a can overnight or for at least 8 hours so it's really solid and cold.
- Before you begin this recipe, place the beaters of your mixer and a stainless steel or glass mixing bowl in the freezer as well.
- Crush up graham crackers in a food processor, or place the whole graham crackers in a zipper bag and roll over them a few times with a rolling pin or glass bottle. They should be crushed into a very fine crumb. Then combine the crumbs with the shredded coconut, brown sugar, and melted vegan butter using your fingers or a fork. Press this mixture evenly into the bottom and sides of your pie pans.
- Bake at 350°F for 10 minutes. Watch closely so they don't burn. Allow the crusts to cool completely before adding the filling.
- When opening your can of coconut cream, scoop out all the solid cream from the top. Don't use any of the liquid at the bottom. Whip up coconut cream in the cold mixing bowl with a hand mixer or in a stand mixer on high, until it's smooth and fluffy.
- Place sliced bananas into the bottom of the baked crusts and top with coconut cream. Garnish with more banana slices, grated chocolate, or a sprinkle of cinnamon.
- You can serve the pies immediately or chill them in the fridge.
