A banana-flavored filling sets this pie apart. If you won’t be eating the whole pie in one sitting, it would be best to put the cream on top of individual slices. This was my first time making vegan whipped cream and I over-beat it so it got a little grainy. I’m looking forward to further experimentation.
1/2 recipe Mom’s Oil Pastry Pie Crust (fully cooked and cooled)
vegan milk of your choice
1/4 cup cornstarch
1/3 cup maple syrup
1 teaspoon vanilla
Coconut cream from one can of coconut (let it sit in fridge so that it is easy to separate)
1 tablespoon confectioner’s sugar
1 teaspoon vanilla
Peel bananas and add two to blender (reserve other two for inside pie). Add enough vegan milk to blend smooth, add more milk to equal 3 cups total and blend for 3 minutes or until smooth. Pour one third of contents of blender into medium sauce pan on stove. Add cornstarch and whisk until smooth. Add remaining banana milk and whisk until smooth again. Add maple syrup and salt.
Bring to a boil, whisking every now and then. Once it reaches a boil, reduce heat and simmer, whisking constantly until thickened. Try not to let any stick to the bottom.
Pour half of the pie filling into the prepared pie shell, add layer of bananas, and add rest of pie filling. Place pie on cooling rack for additional air circulation. Cover with parchment paper while it cools, to prevent a film from forming on the top. Once it’s cooled, put in refrigerator until set.
Wait until the pie is chilled, then make whipped coconut cream topping. Add coconut cream, sugar and vanilla to bowl of stand mixer and mix on medium low speed until foamy, about a minute. Increase to top speed and whip until soft peaks form, 1-3 minutes. Watch closely and do not over-beat or the cream will become grainy. Spread whipped cream on top of pie immediately before serving. Serve with coconut vanilla ice cream, if desired.