Vegan Banana Cream Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pie with a crunchy oat-almond crust and a creamy banana custard filling topped with whipped cream. Rich and satisfying with natural sweetness from banana and coconut sugar. Serve it as a show-stopping dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 cup gluten-free rolled oats
- 3/4 cup raw almonds
- 1/4 tsp sea salt (optional)
- 2 Tbsp organic cane sugar or coconut sugar
- 1/4 cup melted coconut oil
- 2 Tbsp cornstarch
- 1/3 cup organic cane sugar
- 1 pinch sea salt (optional)
- 1 1/2 cups Almond Breeze Blended with Real Bananas
- 1 tsp pure vanilla extract
- 1 medium just ripe banana, sliced
- 1 14-ounce can coconut cream (or sub two cans full-fat coconut milk per one can coconut cream, refrigerated overnight)
- 1/2 tsp vanilla extract
- 3-5 Tbsp organic powdered sugar
- 1-2 more just ripe bananas, sliced for topping
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 40m
- Sodium
- 70mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 411mg
- Calcium
- 46mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 70MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.