Vegan Banana Cream Pie
Creamy cashews and ripe bananas are supported by the most decadent, thick cookie crust - all made without any added sugars! The perfect dessert doesn't exis-
Equipment
- 1 Round springform baking dish one with a removable bottom is best
- 1 Food processor or blender
Ingredients
Cookie Crust
- 4 cups oat flour
- 2 cups pecans, divided see recipe instructions
- 15 medium dates
- 1 tsp salt
Banana Cream Filling
- 7 medium bananas
- 2 cups cashews, soaked
- 1 tsp vanilla extract
Aquafaba Whipped Topping
- 1 can chickpeas, just the liquids
- ⅓ cup freeze dried bananas
Instructions
Cookie Crust
- Start by dry roasting the pecans at 350℉ until fragrant
- Add the pecans to a high speed blender and process just until the pecans resemble a fine flour.
- Remove half the pecan flour and reserve for later.
- Continue blending the remaining pecans into a smooth, runny butter. This may take several minutes.
- Add the salt and continue processing to incorporate.
- Stop blending and add the dates. Process until the mixture has a smooth, tacky texture. The first minute or so will be quite loud as the dates break down.
- Add the oat flour and pecan flour and process another 20-30 seconds.
- Transfer the crust into a springform round cake pan. Press the sides and bottom against the pan to create an even layer.
Creamy Banana Filling
- Wipe out the blender. Add the soaked, drained cashews and process until a smooth butter forms.
- Add the bananas and continue processing.
- Add the vanilla extract. Process another 10 seconds or so to incorporate.
- Pour the filling ingredients into the prepared crust.
- Chill the pie for at least 4 hours in the freezer.
Aquafaba Whipped Topping
- Using a small krups coffee bean grinder, blend the freeze dried bananas into a fine "sugar"
- Using a chilled can of chickpeas, drain just the liquids into a large mixing bowl.
- Use a hand beater to whip the aquafaba into a thick, white cloud. This will take at least 3 minutes and up to 8 or 9 minutes. Be patient!
- While the beater is running, add the ground banana sugar to the whipped aquafaba. Continue beating another minutes or so to incorporate.
- Drop the whipped topping in dollops over the sliced banana cream pie. Alternatively, you can pipe the whipped topping onto the pie (as I did in the photos).