Black Bottom Banana Cream Pie
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Cook time: 
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Serves: 1-9" Pie
Be sure to prepare and Blind Bake your pie shell before beginning the custard since once it is ready you will need the pie crust ready too!
  • ½ Recipe Pie Dough for 1 Pie Crust
  • For the Banana Custard:
  • Any High Fat Milk Alternative of your Choice *I use coconut milk 1½ cups (355g)
  • Granulated Sugar ¾ cup (150g)
  • Vegan Butter 3 Tablespoons (42g)
  • Cornstarch 5 Tablespoons (35g)
  • Water 4 Tablespoons (60ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Medium Bananas 2 *puree = 1 cup
  • Tumeric 1 pinch
  • Salt pinch
  • Medium Bananas 2 (yes 4 total)
  • For the Black Bottom Ganache
  • Vegan Chocolate Semi Sweet 4 ounces (112g)
  • Milk Alternative 2 ounces (60ml)
  • For the Coconut Whipped Cream:
  • 2 Cans Full fat coconut milk refrigerated overnight
  • ¼ cup powdered sugar
  • vanilla extract 1 teaspoon
  1. First prepare the pie crust and blind bake it, then reserve to cool
  2. Prepare the vegan ganache by combining the chopped chocolate with the milk alternative in a small saucepot over low heat and stir constantly until melted and whisk smooth, reserve
  3. In a small bowl combine the cornstarch with the water and whisk smooth
  4. Puree the bananas in a blender or food processor and reserve
  5. Prepare the banana custard by combining the milk alternative with the sugar, vegan butter, salt and tumeric and bring to a boil, once the mixture boils add the cornstarch slurry and whisk constantly while bringing back to a full boil and boil for 30 seconds
  6. Remove from the heat and add the banana puree and vanilla extract and whisk smooth
  7. Pour the ganache into the bottom of the baked pie shell and then slice the remaining 2 bananas over the chocolate.
  8. Pour the hot custard over the bananas and then refrigerate the entire pie to cool and set
  9. Next skim off the coconut fat from 2 cans of cold coconut milk (the liquid is not used), whip to firm peaks with the sugar and vanilla extract
  10. Cover the top of the pie with the coconut whipped cream and then garnish as you like
Recipe by Gretchen's Vegan Bakery at