VEGAN Banana Cream Pie (Gluten-Free)



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Vegan Banana Cream Pie features layers of a crunchy crust, fresh sliced bananas and extra creamy vanilla pudding. 👇🏻CLICK FOR THE RECIPE👇🏻

✨PRINTABLE RECIPE✨ https://whatmollymade.com/vegan-banana-cream-pie

INGREDIENTS
30-40 (about 2 bags/boxes) grain free, vegan crunchy cookies love Siete Mexican shortbread cookies or Enjoy Life Honey Graham Cookies (use Golden Oreos for non gluten-free option)
1/4 cup vegan butter or melted coconut oil
1 ½ cups canned coconut cream
1 ¼ cups coconut or almond milk
½ cup cornstarch
⅓ cup granulated cane sugar or coconut sugar*
2 tablespoons vegan butter or coconut oil
1 tablespoon vanilla bean paste or vanilla extract
Pinch of turmeric, for color (optional)
1/4 teaspoon kosher salt
2-3 ripe bananas sliced

INSTRUCTIONS
Grease a 9-inch springform pan or a deep dish pie pan with non-stick spray then preheat the oven to 350°F.

Add the cookies to the bowl of a food processor or high speed blender and pulse a few times to make a crumb. Pour in the melted butter or coconut oil and pulse again a few times until the mixture resembles wet sand.

Press the crust into the bottom and sides of the prepared pan. I recommend using a small measuring cup to press firmly down on the bottom and into the sides. Bake in the preheated oven for 10-12 minutes then remove it to a wire rack to cool.

While the crust is baking and cooling, make the vanilla pudding. Add all of the ingredients to a medium saucepan without heating. Whisk them together until the clumps are gone and the cornstarch is dissolved and the mixture is smooth.

put the saucepan over medium heat and cook the mixture for 5-7 minutes, stirring almost constantly, until the pudding thickens enough to coat the back of a spoon. It should leave small ribbons of custard on the surface when you lift the whisk out of the saucepan. Remove the saucepan from the stove and cool for 10 minutes, stirring occasionally.

Arrange banana slices in an even layer over the cookie crust so they’re touching, then pour the slightly cooled pudding on top and spread it out into an even layer.

Cover with plastic wrap so that it touches the pudding and refrigerate for 2-4 hours or until cold. This prevents any sort of film to form on the custard. Top with coconut whipped topping and chocolate shavings.

Thanks for watching! Don’t forget to love, COMMENT and hit SUBSCRIBE for more healthy, hormone healing recipes.

t i m e s t a m p s ✨
Intro: 0:00
Cookie pie crust: 0:32
Vegan vanilla pudding: 1:18
Assemble and cool: 2:09
Coconut whipped cream: 3:26
Garnish and serve: 2:49

s a y h e l l o ✨
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a b o u t m e ✨
I’m Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you’ll find here will bless your home and nourish your bodies. I want my videos to be a tool to assist you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can assist you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.

» Learn more about me here: https://whatmollymade.com/about/
» Order my gluten free dairy free cookbook: https://whatmollymade.com/anti-inflammatory-diet-cookbook/

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