Dairy Free Banana Cream Pie
Super easy and delicious dairy free banana cream pie with a wafer cookie crust.
Prep Time25 mins
Cook Time10 mins
Chilling Time6 hrs
Total Time6 hrs 35 mins
Servings: 10 people
- 2 cups almond milk or dairy free milk of choice
- 3 tbsp corn starch
- 1/3 cup granulated cane sugar
- 1 tsp vanilla extract
- dash salt
- 9 oz dairy free whipped topping
- 2 bananas sliced
Meanwhile, you can start to prepare your filling. You will need at least 6 hours in advance for the filling to really cool and thicken. I like to make it the night before and let it set up overnight.
Place the almond milk, corn starch and sugar into a pot and whisk until smooth. Turn on medium-high heat and using a rubber spatula or wooden spoon, stir continuously until the mixture begins to boil. Reduce the heat to medium-low and continue to cook and stir until the filling thickens and coats the back of your spoon, about 5-6 minutes. Stir in the vanilla extract and dash of salt. Transfer the mixture to a bowl and cover with plastic wrap. Be sure the plastic wrap is touching the custard or it will create a film layer on top as it cools. Chill in the refrigerator 6 hours or overnight.