Ingredients: |
Ingredients: Golden Cookie Crust:
24 golden Oreos or vanilla cream cookie of your choice
4 Tbsp vegan butter, sliced
Cream Pie Filling:
½ C sugar
⅓ C cornstarch
¼ tsp salt
1½ C So Delicious Culinary Coconut Milk
1 C plant milk soy, almond, coconut, etc, vanilla flavored
12 oz container of firm silken tofu drained
2 Tbsp vegan butter dairy free margarine
1 Tbsp nutritional yeast flakes
2-3 bananas peeled and sliced
Coconut Whipped Topping:
15 oz can full fat coconut milk chilled at least 2 hours or more
2 packets (1 tspTruvia, stevia, or powdered sugar)
Scrapings of one vanilla bean or 1 teaspoon vanilla
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Directions: |
Directions:For the golden crumb crust:
1. Place the Golden Oreos in a food processor
2. Pulse for a few seconds until the cookies are broken up into smaller pieces
3. Add the vegan butter. Pulse again until the cookie crumbs until a still course, but even consistency develops
4. Press the crust into an 8 or 9" pie pan, pushing firmly against the side. It helps if you use a measuring cup to press the crust against the pan
5. Refrigerate for about an hour to set
For the banana cream pie filling and topping:
1. Mix sugar, cornstarch, and salt in the bottom of medium-sized saucepan
2. Add the milks and stir until combined
3. Place the saucepan over medium heat and bring to a boil, stirring occasionally
4. Cook until the mixture thickens. Do no worry about lumps
5. Place the silken tofu, 2 tablespoons vegan butter, and nutritional yeast flakes in a food processor
6. Pulse for several seconds until the mixture becomes very smooth. Remove the lid and push some of the contents down to the bottom and then pulse again
7. Add the pudding mixture to the food processor and pulse again until all the ingredients are combined and any lumps that may have formed while cooking are gone
8. Set this aside and allow it to cool a little
9. Once the Pie Filling is mostly cooled, remove the pie crust from the fridge and pour about half of the pie filling into the pie crust
10. Top this with a layer of sliced bananas
11. Pour the remaining pie filling over the sliced bananas
12. Place in the fridge to set for at least an hour, preferably two before serving
13. Place your mixing bowl and whisk attachment in the freezer about 10 minutes prior to whipping the coconut cream
14. Remove the can of coconut milk from the fridge, and use a butter knife or straw to poke a hole in the firm cream, pushing down through to the milky substance at the bottom of the can. Drain this liquid, reserving it for another recipe or smoothie
15. Spoon the remaining firm cream into your chilled bowl and add the Stevia and vanilla
16. Use your mixer and begin whipping, scraping down sides as needed, for about 5-7 minutes, until stiff peaks form
17. Once your banana cream pie is set, remove it from the fridge, cover it with large dollops of the coconut cream whipped topping and add additional slices of banana on the top |
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