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a slice of vegan banana cream pie held by a spatula over the rest of the pie

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-
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Servings: 16 Slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method

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

Equipment

  • 1 Round springform baking dish one with a removable bottom is best
  • 1 Food processor or blender

Method
 

Cookie Crust
  1. Start by dry roasting the pecans at 350℉ until fragrant
  2. Add the pecans to a high speed blender and process just until the pecans resemble a fine flour.
  3. Remove half the pecan flour and reserve for later.
  4. Continue blending the remaining pecans into a smooth, runny butter. This may take several minutes.
  5. Add the salt and continue processing to incorporate.
  6. 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.
  7. Add the oat flour and pecan flour and process another 20-30 seconds.
  8. 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
  1. Wipe out the blender. Add the soaked, drained cashews and process until a smooth butter forms.
  2. Add the bananas and continue processing.
  3. Add the vanilla extract. Process another 10 seconds or so to incorporate.
  4. Pour the filling ingredients into the prepared crust.
  5. Chill the pie for at least 4 hours in the freezer.
Aquafaba Whipped Topping
  1. Using a small krups coffee bean grinder, blend the freeze dried bananas into a fine "sugar"
  2. Using a chilled can of chickpeas, drain just the liquids into a large mixing bowl.
  3. 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!
  4. While the beater is running, add the ground banana sugar to the whipped aquafaba. Continue beating another minutes or so to incorporate.
  5. 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).