This Vegan Banana Cream Pie features sweet creamy filling topped with fresh sliced bananas and crispy crust. It’s an easy dessert recipe with cooling summer flavors.

For pie crust Dates Almond flour Brown rice flour Salt Dairy free milk

In a food processor, combine all the piecrust ingredients and grind until it forms a dough and sticks to each other. Take it out on the prepared pie pan and knead it gently for 20 seconds into a smooth dough so that it coats with the sprayed oil.

Then, press it with hands shaping it as per the pie pan.  Bake it in the middle rack of the preheat oven at 350 degree Fahrenheit for 20 minutes. Once done, take it out and let it cool at room temperature for 15 minutes.

Filling ingredients Cashew nuts Unsweetened dairy free milk Granulated sugar Banana Vanilla extract

Combine all the filling ingredients in the blender and blend it smooth. Keep it aside.

Pour this filling on the baked pie and spread it evenly with the flat spatula. Cover the pan with a cling wrapper making sure it does not touch the cream filling at the center. Tighten the cling wrapper on the sides on the pan and refrigerate for at least 3 hours to settle it.

Place 1 banana thinly sliced horizontally on its top in a single layer.

Then, roughly spray the coconut whipped cream and spread it with a spoon evenly in a thin layer over the sliced bananas.

Garnish it again with banana slices and serve. Cover the leftovers with a cling wrapper and refrigerate to be used later.