Vegan Banana Cream Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan banana cream pie with silky coconut-tofu filling, fresh banana slices, and coconut whipped topping in a flaky crust. Rich and decadent despite being dairy and egg-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 pie crust,
- 1 cup full-fat coconut milk
- 6 ounces silken tofu ((about half of a 12.3 ounce package))
- 1/2 cup organic granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch ground turmeric, (optional, for color)
- 2 teaspoons vanilla extract
- 3 medium bananas ((Note 1), divided)
- 2 (13.5 ounce or 400 ml) cans coconut cream ((Note 2), chilled overnight in the fridge)
- 2 tablespoons maple syrup
- Ground cinnamon, (optional)
At a glance
PER SERVING · TIME 295M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 77mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 351mg
- Calcium
- 21mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 77MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.