Dairy Free Banana Cream Pie
Super easy and delicious dairy free banana cream pie with a wafer cookie crust.
Servings: 10 people
Ingredients
crust
- 20 S'mores Wafer Cookies Voortman plus extra for topping
- 1 tbsp coconut oil melted
filling (custard)
- 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
other
- 9 oz dairy free whipped topping
- 2 bananas sliced
Instructions
crust
- Preheat the oven to 350 F and prepare a pie pan or dish with non-stick spray. Place the cookies into a food processor and blend until fine crumbled form. Add in the coconut oil and pulse until combined. Press the mixture into the bottom and up the sides of the prepared pan. I like to take the bottom of a glass and press it into the crust to pack it down tightly. Bake the crust for 8-10 minutes or until golden brown. Let cool and then lightly cover with plastic wrap until ready to use.
filling (custard)
- 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.
Assemble
- Arrange the sliced banana in the bottom of the pie crust and fill with custard. Place your whipped topping in a pastry bag with a star tip attached and decorate the top of the pie. Top with more banana slices and cookie crumbles before serving.