Banana Cream Pie - Vegan

This Banana Cream Pie definitely equals or beats a dairy made cream pie!

• Ready In: 15 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 (14 ounce) can coconut milk
• 5  tablespoons cornstarch
• 3⁄4 cup sugar
• 2⁄3 cup cashews
• 1⁄4 teaspoon salt
• 1 1⁄4 teaspoons vanilla
• 1 1⁄2 cups non-dairy milk substitute
• 2 -4  sliced bananas (soak in a bowl of water with about 1 T. lemon juice to prevent browning)

Directions

1. Put everything except the bananas into a blender and blend on high for a couple of minutes.
2. Pour into a saucepan and turn the burner to medium high. Stir continuously until it begins to bubble and thicken. Let it low boil for about a minute.
3. Place the sliced bananas in the bottom of a graham cracker crust or pre-baked crust of choice.
4. Pour the pudding mixture on top.
5. Chill in refrigerator for about 3-4 hours or more. For a quicker chill, put the pie in the freezer for up to an hour and then move to the refrigerator for another hour.
6. Serve with a vegan whip cream.