Decadent Vegan Banana Cream Pie
Indulge in a slice of this Decadent Vegan Banana Cream Pie, a delightful treat that's both creamy and refreshing. The luscious filling is made from a blend of silken tofu, ripe bananas, and a rich vanilla-banana essence, all perfectly encased in a flaky vegan pie crust. Topped with fresh banana slices and a sprinkle of roasted almonds for a delightful crunch, this pie is sure to impress everyone at the table – whether they're vegan or not! Serve chilled for the best experience. It's a fantastic dessert for special occasions or a sweet end to any meal!
6
Servings
217
Calories
8
Ingredients
Ingredients
Vegan Sugar
1/2 cup
Arrowroot Flour
5 tablespoons
Soymilk (non-dairy)
2 cups
Sea Salt
1/2 teaspoon
Banana Extract
1 teaspoon
Firm Tofu
1/2 lb (drained)
Ripe Bananas
2 (sliced)
Roasted Almonds
2 tablespoons (coarsely chopped)
Instructions
1
Prepare your favorite single vegan pie crust (refer to Recipe #253747) and blind bake it until golden brown. Allow it to cool completely before adding the filling.
2
In a medium saucepan, combine the vegan sugar and arrowroot flour. Gradually whisk in the soymilk and sea salt, stirring until well combined.
3
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens significantly – this should take about 5-7 minutes.
4
Once thickened, remove the pan from the heat and stir in the banana extract.
5
In a food processor, drain the firm tofu and blend until smooth and creamy. If desired, you can use a hand blender for a finer texture.
6
Carefully fold the creamy tofu into the thickened pudding mixture, ensuring an even consistency without any lumps.
7
Transfer the pudding into the cooled pie crust, smoothing the top with a spatula.
8
Slice the two ripe bananas thinly and arrange the slices artfully on top of the pie. You can add more slices to the outer crust for an added touch.
9
Preheat your oven to 375°F (190°C) and roast the chopped almonds for about 8 minutes, keeping a close eye to prevent burning. Let them cool.
10
Once the pie is assembled and the almonds are cooled, sprinkle the roasted almonds generously over the top.
11
Refrigerate the pie for at least 2-3 hours to let the filling set and flavors meld together.
12
Slice and serve with a generous dollop of your favorite vegan whipped cream (Recipe #219030) on top. Enjoy!
Nutrition Information
7.5g
Fat
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Decadent Vegan Banana Cream Pie.
Is this banana cream pie suitable for a vegan diet?
Yes, it is entirely vegan and plant-based, using ingredients like tofu and soymilk.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the main ingredients for the filling?
The filling is made from silken tofu, soymilk, vegan sugar, arrowroot flour, and banana extract.
How many calories are in a single serving?
There are 217 calories per serving.
What type of tofu should be used?
The recipe calls for 1/2 lb of firm tofu, which should be drained and blended until smooth.
Do I need to pre-bake the pie crust?
Yes, you should blind bake a single vegan pie crust until golden brown and let it cool completely before filling.
How long should the pie refrigerate?
The pie needs to be refrigerated for at least 2-3 hours to allow the filling to set properly.
Can I use a non-dairy milk other than soymilk?
The recipe specifies soymilk, but other non-dairy milks can typically be substituted.
What thickening agent is used for the pudding?
Arrowroot flour is used as the thickener in this recipe.
How should the tofu be prepared?
The tofu should be drained and blended in a food processor or with a hand blender until creamy.
What kind of bananas are best for this pie?
Two ripe bananas should be used for the best flavor and texture.
How do you roast the almonds for the topping?
Roast chopped almonds at 375 degrees Fahrenheit (190 degrees Celsius) for about 8 minutes.
Is this recipe gluten-free?
The recipe has a gluten-free option if you use a certified gluten-free vegan pie crust.
What is the fat content per serving?
Each serving contains 7.5g of fat.
How much protein is in each slice?
There are 5g of protein per serving.
What extract gives the pie its flavor?
One teaspoon of banana extract is used to provide a rich vanilla-banana essence.
What toppings are recommended for the pie?
It is topped with fresh banana slices, roasted almonds, and optionally vegan whipped cream.
How long does it take to thicken the pudding on the stove?
The mixture should be cooked over medium heat for about 5-7 minutes until it thickens significantly.
Is a food processor necessary for this recipe?
A food processor is recommended for blending the tofu, but a hand blender can also be used.
Can I use a hand blender for the tofu?
Yes, a hand blender can be used if you prefer a finer texture for the blended tofu.
What temperature should the oven be for the almond topping?
The oven should be preheated to 375F (190C) to roast the almonds.
Is the pie dairy-free?
Yes, the recipe uses non-dairy soymilk and tofu, making it completely dairy-free.
How should the banana slices be arranged?
The thin slices should be arranged artfully on top of the pie filling.
When should I add the banana extract to the mixture?
Add the banana extract after removing the thickened saucepan mixture from the heat.
How do you incorporate the tofu into the pudding?
Carefully fold the creamy blended tofu into the thickened pudding mixture to avoid lumps.
Does the recipe contain any salt?
Yes, it includes 1/2 teaspoon of sea salt.
What is the best way to serve the pie?
Serve it chilled with a generous dollop of vegan whipped cream on top.
Can I eat the pie immediately after assembly?
It is best to refrigerate it for 2-3 hours first to let the flavors meld and the filling set.
What kind of sugar is used?
The recipe calls for 1/2 cup of vegan sugar.