Banana Cream Pie

Serves: 8 (For a 9-inch crust) | Prep Time: 20 minutes | Cook Time (Stovetop): 10 minutes 

Chill Time: 4 hours (Minimum)

Nothing says comfort like a classic Banana Cream Pie! We mastered the perfect dairy-free custard—no gelatin needed, just creamy, homemade goodness. It's the ultimate crowd-pleaser and proof that you don't have to sacrifice flavor for dietary needs!

Ingredients:

For the Filling:

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 cups dairy-free milk (such as full-fat coconut or oat milk)
• 3 large egg yolks
• 2 tablespoons plant-based butter
• 1/2 cup white chocolate chips (ensure they are dairy-free/vegan)
• 1 teaspoon vanilla extract
• Pinch of salt

For Assembly:

• 1 pre-made Gluten-Free Pie Crust (e.g., GF Graham Cracker or GF Oreo Style)
• 2–3 ripe bananas, sliced
• Dairy-free whipped cream or whipped coconut cream, for topping

Instructions:

1. Prepare Custard Base: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the 2 cups of dairy-free milk until the mixture is completely smooth and lump-free.
2. Thicken: Place the saucepan over medium heat. Bring the mixture to a boil, whisking constantly. Once it begins to bubble and thicken considerably (it will be very thick), remove it immediately from the heat.
3. Temper Egg Yolks: In a separate bowl, lightly whisk the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks (this is called tempering). Then, slowly pour the tempered yolk mixture back into the saucepan with the remaining hot filling, whisking vigorously.
4. Finish Filling: Return the saucepan to low heat and cook for 1 minute more, stirring constantly. Turn off the heat. Stir in the plant-based butter and vanilla extract until melted. Finally, stir in the white chocolate chips until they are melted and fully incorporated.
5. Cool Filling: Pour the filling into a clean bowl. Cover the surface directly with plastic wrap (to prevent a skin from forming) and let it cool for about 1 hour on the counter.
6. Assemble and Chill: Slice the bananas and arrange 2/3rd of the slices in a single layer over the bottom of your prepared GF pie crust. Pour the cooled filling over the bananas. Place the pie in the refrigerator to chill for at least 4 hours, or until the custard is completely firm.
7. Serve: Just before serving, top the pie generously with dairy-free whipped cream and remaining banana slices.