‘Tis the season to make all things look festive, taste festive and just look pretty before you eat it. Don’t worry, in our house, nothing is too pretty to eat. We love normal Banana Cream Pie as much as the next one but we thought we would give it a festive spin and add some red pomegranate to spruce it up. Recently, my husband and I have been eating more vegan friendly foods. We have one child that can’t have eggs, another can’t do dairy among a list of allergies and both aren’t that fond of meat if I am honest so it’s not been a hard transition for us. I do love a good graham crust but actually after making this one I think I will use it for other pies in the future. It tastes that good.
So let’s talk about this delicious crust. Oh, so crumbly and nutty. I love the subtle hint of coconut flavor too. I made mine quite thick as I doubled the recipe to fit this pan. Others may like it thin and if your using an 8×8 inch pan it this recipe below will be perfect for it.
Vegan Almond & Oats Pie Crust
a nutty and crumbly pie crust
- 3/4 cup rolled oats gluten free
- 3/4 cup almonds raw
- 2 Tbsp coconut sugar organic
- 1/4 cup coconut oil melted
Preheat oven to 350 degrees F and grease or line an 8x8 inch baking dish.
In a blender add oats, almonds, sugar and pulse/mix on high until fine.
Add melted coconut, if too dry add a little more to adjust. It should not be crumbly but a dough texture.
Add to baking dish and using a drinking glass wrapped in parchment paper, press down firmly until packed on the bottom and up the sides.
Bake 15 minutes and increase heat to 375 degrees F and bake for another 5-8 minutes. Edges should be golden brown and browning on top. Remove from oven and set aside to cool.
Vegan Banana Cream Pie with Pomegranate
Now that your crust is ready, you can start on the best part. The filling. It took a lot of self control to not just sit with a spoon and the bowl and eat the filling. What am I saying, of course I did my share of licks throughout. I can’t help it. You will see why.
Banana Cream & Coconut Whip Topping
- 2 Tbsp cornstarch
- 1/3 cup sugar or coconut sugar organic
- 1 pinch salt
- 1 1/2 cups almond milk unsweetened
- 1 1/2 tsp vanilla extract pure
- 3 medium bananas ripe, sliced
- 14 ounce can coconut cream refrigerated overnight
- 5 Tbsp powdered sugar organic
- 1/2 cup pomegranate seeds
In a saucepan, mix together cornstarch, sugar, salt and whisk in almond milk slowly to avoid clumping.
Over medium heat, continue to whisk until bubbling, reduce heat to low for 5-7 minutes, continuously scraping bottom and sides with spatula to prevent burning.
When it appears a jiggly texture, remove from heat, stir in 1 tsp vanilla and let cool.
Place in glass bowl and cover with clear wrap. Leave in the refrigerator for up to 3 hours.
COCONUT WHIP CREAM:
Remove your can of coconut cream from the refrigerator being careful not to shake it. Slowly scoop out the top hardened cream into a large mixing bowl that has been chilled. Set aside the liquidy bottom.
Using a mixer, whip the coconut cream until it begins to form peaks. Add 1/2 tsp vanilla and powdered sugar. Beat again to fluff back up (about 3 minutes). Put in refrigerator to chill uncovered.
MIXING BANANA FILLING & COCONUT WHIP TOGETHER:
Once the banana filling is set, fold in the coconut cream. Set back in refrigerator.
Add one sliced banana and pomegranate seeds to the bottom of baked pie crust.
Top with the mixed banana and coconut cream filling.
Cover and place back in refrigerator for 4 hours.
Make a smaller batch of coconut cream to top (optional). When ready to serve, add coconut whipped cream on top and top with 2 sliced bananas and pomegranate seeds.
The coconut whipped cream is perfect for any holiday dessert. I have been making a lot of it and just having it in the fridge to top various desserts when people come over. I even like it frozen and a scoop in my coffee. Yes, it’s the perfect dairy alternative!
This pie while takes a few steps of setting in the refrigerator is so worth the wait. I do it over two days if I know I am having guest over for dinner for the weekend.
For traditional banana cream pie, just don’t add the pomegranate seeds to the bottom or top. In fact, you can take traditional banana cream pie and pretty much make it into a variety of pie combinations. I think next time I might sprinkle cinnamon on top or add a salted caramel drizzle when I serve it. The choice is yours!
Do you ever take your favorite recipes and alter them for a new creation???
Have vegan or gluten free friendly coming over?
It doesn’t have to be hard to work out what to make them so they can safely enjoy a meal at yours. A lot of recipes just need a few substitutes to make them gluten free or vegan. You can always ask the person too. We have to do this a lot with our allergy kids. Don’t be afraid to try it yourself. I actually have tasted loads of vegan, gluten free desserts lately that are delicious. Same with vegan meat free recipes which I will be sharing with you in the next few weeks.
How festive does that look?
I love a little pop of color in my food. We should eat all the colors of the rainbow even if it’s in our desserts. This was a popular one in our house because normally my kids can’t eat a lot of my desserts.
What’s your favorite holiday dessert? Would you substitute ingredients to try it vegan or gluten free?