Vegan Banana Cream Pie

This vegan banana cream pie is a luscious, dairy-free treat featuring a gluten-free oat crust, creamy banana custard, and light coconut whipped topping. It’s not only indulgent but also a healthier option, making it a perfect dessert for any occasion!

Ingredients
Crust:
3/4 cup gluten-free rolled oats
1/4 cup melted coconut oil
2 tbsp organic cane sugar
1/4 tsp salt
Filling:
1 ripe banana (mashed)
1/2 cup almond milk
1 tbsp cornstarch
1/3 cup organic sugar
1 tsp vanilla extract
Pinch of salt
Coconut Whip:
14 oz can coconut cream (chilled overnight)
3/5 tsp organic powdered sugar
1/2 tsp vanilla extract
For Assembling:
2 ripe bananas (sliced)
Extra coconut whipped cream
Instructions
Step 1: Prepare the Crust
Preheat oven to 300°F (150°C) and grease a pie dish.
In a food processor, pulse oats, sugar, and salt into a fine meal.
Gradually add melted coconut oil, pulsing until the dough holds together.
Press the dough into the pie dish, covering the bottom and sides evenly.
Bake at 300°F for 15 minutes, then raise the oven to 355°F (180°C) and bake for an additional 5-10 minutes until golden brown. Let it cool.
Step 2: Make the Custard