Vegan Banana Pie

So I almost let Pi day get away without posting a yummy pie you can make semi zero wastey. As I scoured Instagram and Facebook today, all I was seeing were everyone’s delicious pictures of pies. About 4 PM rolled around and I just couldn’t take it anymore. I had to make a pie. I first scoured my kitchen to see what I had on hand and sure enough I had most of the ingredients to make a banana pie. It was pretty warm today so that sounded perfect and refreshing.

This pie is so easy to make! It’s my go to for a quick summer party or BBQ. It really takes only minutes to prepare and about an hour to set. It just couldn’t get any more perfect.
Where you’ll find your ingredients:

Vegan Banana Pie

Recipe Type: Dessert
Serves: 8 (Depends on who slices!)

Ingredients:

Crust:

  • 1 cup roughly crushed walnuts (so that more fit in the measuring scoop) (bulk bins)
  • 1 1/4 cup of Medajool Dates (Add as you go, depending on the dates, you might need more or less) (bulk bins)
  • 1/8 cup of coconut flakes (bulk bins)

Filling:

  • 1 Banana (Produce)
  • 1/2 cup of Condensed Coconut Milk (do not shake can or mix the contents, instead primarily use the thick part that has floated to the top of the can) (Can)
  • 1 tb of Agave (bulk bins)
  • 1 tsp of Vanilla (glass)
  • 1 1/4 cup Cashews (bulk bins)
  • Juice of 1 lemon – I like it lemony (Produce)
  • Pinch of salt (bulk bins)

Instructions:

Blend walnuts, coconut flakes, and dates in a food processor until crumbly and sticky. Make sure to remove the pits from the dates before you blend them. Press mixture into a pie plate and set aside.
Put the 1 cut up banana, condensed coconut milk, agave, vanilla, cashews, and salt into the food processor and blend until smooth and creamy. Pour over the pie shell and freeze for 1 hour. Remove from freezer when ready to eat and let it sit in the fridge for 30 minutes.

Now excuse me while I go polish off the whole plate.

 

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