BANANA CREAM PIE

Simple Banana Cream Pie

Ingredients

  • 1 1/2 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup butter
  • 2 tablespoons olive or grapeseed oil
  • 2-3 tablespoons almond milk
  • 1/4 cup cornstarch or arrowroot powder
  • 1/4 cup sugar
  • 1 pinch salt
  • 1 can (13.5 ounces) coconut milk
  • 1 cup plain almond or other nondairy milk
  • 1 1/2 teaspoons vanilla extract
  • 3 large ripe bananas
  • Whipped Cream

Instructions

  1. Prepare the crust:

    • Preheat the oven to 350°F and grab a standard pie plate.
    • In a medium bowl, mix flour, sugar, salt, and baking powder.
    • Cut butter into the flour until it resembles coarse sand. You can also use a food processor for this step.
    • Stir in olive oil and 2 tablespoons of almond milk until a shaggy dough forms. Add more milk if needed.
    • Press the dough into the pie plate evenly covering the bottom and sides.
    • Bake the crust for 12 minutes with foil and dried beans to weigh it down. Then remove the foil and beans and bake for another 12-15 minutes until golden. Let it cool.

  2. Make the custard filling:

    • In a medium saucepan, whisk together cornstarch, sugar, and salt.
    • Slowly whisk in around 1/3 cup of coconut milk until smooth, then add the remaining coconut milk, almond milk, and vanilla.
    • Place the pot over medium-high heat and whisk until the mixture starts bubbling and thickens, about 5 minutes.
    • Reduce heat to medium-low and simmer gently, stirring constantly, for 7 to 10 minutes until the custard thickens enough to hold its shape.

  3. Assemble the pie:

    • Once the pie crust has cooled, slice bananas into rounds no thicker than 0.5 inch.
    • Line the crust with banana slices.
    • Pour the warm custard over the bananas in the pie shell.
    • Cover and refrigerate for at least 3 hours until the custard sets.

  4. Serve:

    • Once the custard has set, spread whipped cream over the top.
    • Serve and enjoy! Best consumed within 3 days.

Notes

  • You can use whole wheat pastry, all-purpose, or a combination of flours for the crust.
  • Ensure the oil has a consistency similar to room temperature butter, not too runny.
  • Refrigerate the dough briefly if the oil is too warm.