I’ve been brushing up on my pie making skills for someone SO SPECIAL…
My cousin Anna is getting married on Saturday! AHHH I am so excited! She is the youngest Lopynski lady and the first in our family to be getting married… I say, let the festivities begin! She makes me so proud, I already know I am going to be bursting with tears of joy at the ceremony (I’m a cryer like my Dad). Anna has always been wise beyond her years, an absolutely b e a u t i f u l soul! Her and her lovely fiancé, Austin, live in Detroit, Michigan and are so cute, have great jobs, and are incredibly IN LOVE [check pic below of them traveling in Nantes, France – photo taken by Audrey Brossard-Kimmel]. I couldn’t be happier for the two of them!
To celebrate, I am sharing this super special, luscious BANANA CREAM PIE recipe! For the Friday event before the wedding I will be bringing a Blueberry Pie and Apple Pie too (!), but I wanted to share the recipe for this pretty baby first. This pie is gluten free, vegan, homemade, and crafted with so much l o v e .
Four components come together in this magical delight…
Pie Crust
Butterscotch Mousse
Whipped Cream
Fresh, Ripe Banana
Banana Cream Pie
Ingredients
- 2-3 ripe banana
For the PIE CRUST
- 1 cup oat flour
- 1 cup almond flour
- 3-4 tablespoons vegan butter I strongly prefer Miyokos
- 3-4 tablespoons ice cold water
- 1 teaspoon salt I prefer fine pink himalayan
Butterscotch Mousse
- 1 1/2 cups cashew milk
- 1/3 cup coconut palm sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 pinch salt
Coconut Whipped Cream
- 6 5.4floz cans coconut cream chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
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First things first, you will need to chill your coconut cream in the refrigerator overnight. You're welcome.
Pie Crust
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Pulse flours, cold diced butter, and water in a food processor until small balls of dough form.
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Transfer to a bowl and form a large dough ball, adding more cold water if needed to form.
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Place in an airtight container and chill while you prepare the filling.
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To finish, preheat oven to 350 degrees Fahrenheit. Roll out the dough until 1/8 of an inch thin. Transfer pie crust round to the pie dish and pierce the bottom with a fork. Next, I like to add a piece of parchment and fill it with dry beans (I have a special bag of beans in my kitchen dedicated to this). Bake for about 20 minutes. Remove from the oven and allow to cool before filling.
Filling
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Line the cooled pie crust with slices of ripe banana.
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Next, for the Butterscotch Mousse- Prepare the cashew milk by adding a handful of cashew to a high speed blending with 12 oz of water and blend until smooth.
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Add the cornstarch, sugar, and salt to a small saucepan and whisk in the cashew milk. Bring to a medium heat, whisking frequently. Cook on medium until it comes to a boil, and then reduce the heat to low and cook for 5 more minutes.
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Next, remove the pudding from the heat, stir in the vanilla extract, and let cool for 15 minutes. Transfer to a container and refrigerate until cooled and set, about 2-3 hours.
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For the whipped cream - simply take your cans of coconut cream out of the fridge and separate the liquid from the solid. For this recipe, we only use the solid, the liquid can be saved for smoothies etc. Anyway, take the solid, cold coconut cream and using a stand or handheld mixer. Combine half of the whipped cream with the butterscotch mousse and save the other half for the topping.
Topping
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Top with the rest of the whipped coconut cream and more slices of ripe banana. ENJOY!
