Sure Fire Vegan Recipes

There are a couple of blatant shortcuts here with the store-bought vegan pie crust and vegan whipped cream. I can feel the steely cold eyes of Paul Hollywood on me, intensely despising my lack of commitment to creating every element from scratch. I flush, knowing that I have disappointed him, and my mind races, desperately thinking of how I could please him…

Oh well … the result is scrumptious!

Ingredients

• 1 ready-made vegan pie crust (graham cracker or a regular pie crust works well)
• 2-3 ripe bananas, sliced
• 1 (14 oz) can full-fat coconut milk
• 1 cup unsweetened plant milk
• 1/2 cup granulated sugar (or maple syrup for a natural option)
• 3 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tub store-bought vegan whipped cream
• Dark chocolate shavings or crushed nuts (optional, for garnish)

Instructions

1. Prepare the Pie Crust
2. Make the Banana Custard Filling
   • In a medium saucepan, whisk together sugar, cornstarch, and salt.
   • Gradually add milks, whisking until smooth.
   • Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). It should coat the back of a spoon.
   • Remove from heat and stir in vanilla extract.
3. Assemble the Pie
   • Slice 2 bananas and arrange them evenly in the bottom of the cooled crust.
   • Pour the warm custard over the bananas, spreading it evenly.
   • Let the pie cool to room temperature, then refrigerate for at least 4 hours (or overnight) to set.
4. Top with Vegan Whipped Cream
   • Before serving, spread or pipe the vegan whipped cream over the chilled pie.
5. Garnish & Serve