Caramelized Banana Crème Pie

Photo: Caramelized Banana Creme Pie
A decadent vegan vanilla pastry crème, topped with caramelized local bananas. You can also serve this as a pudding without the crust.
Yield
8-10 Servings
Vegan
Desserts
Ingredients
  • ½ cup vegan butter, softened
  • 2 cups graham cracker crumbs
  • 1 Tablespoon coconut oil
  • 3 medium apple bananas, sliced
  • 2 Tablespoons brown sugar
  • ¼ cup sugar
  • 2 Tablespoons unbleached flour
  • ¼ cup corn starch
  • ¼ cup water
  • 1 Tablespoon non-alcohol vanilla extract
  • 1¼ cups vanilla-flavored soy milk
Instructions
  1. To make crust: Preheat oven to 350°.
  2. Using a fork or your hands, mash the vegan butter with the graham cracker crumbs. When combined, press onto the bottom and sides of a pie pan.
  3. Bake for 10 minutes. Set aside to cool.
  4. To make caramelized bananas: Heat coconut oil in a large skillet on medium-low heat. Add bananas and grill until soft, about 5 minutes. Turn up heat to medium-high and add brown sugar. Stir until bananas become creamy, about 5 minutes. Set aside to cool.
  5. To make pastry crème: Whisk sugar, flour, corn starch, water and vanilla until creamy. Set aside. Heat soy milk in a saucepan over medium-low heat until warm. Add half the soy milk to sugar mixture and whisk well.
  6. Pour sugar mixture into soy milk saucepan. Stir continuously until it becomes thick. Whisk vigorously, and remove from heat. Cover with parchment paper, and let cool to room temperature.
  7. When cool, spread pastry crème into the crust, and top with cooled bananas. Chill until crème is cold, then serve. Keeps well in fridge for a few days. Enjoy!