Black Bottom Banana Cream Pie
Ingredients
- ½ Recipe Pie Dough for 1 Pie Crust
- OR see notes above the recipe for a No Bake option!
For the Banana Custard:
- Plant Milk 2 cups 474ml
- Granulated Sugar ½ cup 100g
- Cornstarch 6 Tablespoons 48g
- Vegan Butter 2 Tablespoons 28g
- Vanilla Extract 1 teaspoon 5ml
- Fresh Bananas 2 medium approx 1 cup mashed banana (180g)
For the Black Bottom Ganache
- Vegan Chocolate Semi Sweet 4 ounces 112g
- Plant Milk 2 ounces 60ml
for the icing & garnish
- 1 Recipe Vegan Whipped Cream
- Chocolate shavings & banana chips for the garnish optional
Instructions
- First prepare the pie crust and then blind bake it, then reserve to cool
- 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, pour this into the baked & cooled pie crust
- For the custard, combine the plant milk, cornstarch & sugar in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat and add the vegan butter and vanilla extract and stir until melted and smooth.
- Add the mashed bananas if you are adding them to the custard and whisk to incorporate
- If you are not adding the mashed bananas directly to the custard recipe, slice them into the bottom of hte pie crust after pouring the ganache
- Pour the custard into the prepared crust(s) and cover the tops directly on the custard to avoid oxidation of the bananas in the custard as it cools.
- Prepare the coconut whipped cream of your choice from my blog post all about Vegan Whipped Cream
- Once the pie has cooled to cold & set, generously ice the entire top with the whipped cream and garnish with your choice of decor.
Video
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