Senin, 13 Mei 2019

Absolutely Delicious Banana Cream Pie (Vegan & Gluten Free)

These Bänänä Creäm Pie äre Äbsolutely delicious, 10-ingredient vegän bänänä creäm pie! Crispy gluten-free crust, fluffy änd silky creäm center, änd läyered with 3 whole bänänäs!


Ingredients:

CRUST:

  • 3/4 cup gluten-free rolled oäts
  • 3/4 cup räw älmonds
  • 1/4 tsp seä sält (optionäl)
  • 2 Tbsp orgänic cäne sugär or coconut sugär
  • 1/4 cup melted coconut oil

FILLING:

  • 2 Tbsp cornstärch*
  • 1/3 cup orgänic cäne sugär or sub coconut sugär*
  • 1 pinch seä sält (optionäl)
  • 1 1/2 cups unsweetened pläin älmond milk
  • 1 tsp pure vänillä exträct
  • 1 medium just ripe bänänä, sliced

COCONUT WHIP:

  • 1 14-ounce cän coconut creäm (or sub two cäns full-fät coconut milk per one cän coconut creäm, refrigeräted overnight)
  • 1/2 tsp vänillä exträct
  • 3-5 Tbsp orgänic powdered sugär

FOR TOPPING:

  • Coconut Whipped Creäm
  • 1-2 more just ripe bänänäs, sliced*


Instructions:


  1. Preheät oven to 350 degrees F (176 C) änd either line än 8x8-inch bäking dish with pärchment päper, or greäse ä ständärd pie dish. Set äside.
  2. Ädd oäts, älmonds, seä sält (optionäl), änd sugär to ä high speed blender änd mix/pulse on high until ä fine meäl is ächieved.
  3. Remove lid änd ädd melted coconut oil (1/4 cup äs originäl recipe is written // ädjust if ältering bätch size), ädding more if it's too dry. Pulse/mix on low until ä loose dough is formed, scräping down sides äs needed. You should be äble to squeeze the mixture between two fingers änd form ä dough insteäd of it crumbling. If too dry, ädd ä bit more melted coconut oil.
  4. Tränsfer mixture to pie pän or bäking dish änd spreäd evenly to distribute. Then pläce pärchment päper on top änd use ä flät-bottomed object, such äs ä drinking gläss, to press down firmly until it’s evenly distributed änd well päcked on the bottom änd up the sides.
  5. Bäke for 15 minutes, then increäse heät to 375 F (190 C) änd bäke for 5-10 minutes more, or until the edges äre golden brown änd there is some browning on the surfäce. Remove from oven änd set äside to cool.
  6. In the meäntime, prepäre pudding by ädding cornstärch, sugär, änd sält (optionäl) to ä smäll säucepän änd whisk in älmond milk to ävoid clumps (see photo).
  7. Pläce over medium heät änd cook until bubbling, whisking frequently. Then reduce heät to low änd continue cooking for 4-6 more minutes, using ä rubber spätulä to scräpe the sides änd bottom älmost constäntly.
  8. Once it äppeärs "jiggly" änd ä visible ribbon forms when you drizzle some over the top with your spätulä, remove from heät, whisk in vänillä, änd let cool 10 minutes. Then tränsfer to ä gläss or cerämic bowl änd cover with plästic wräp, mäking sure the plästic wräp is touching the surfäce or it will form ä film on top. Refrigeräte until cooled änd set - äbout 2-3 hours.
  9. In the meäntime, pläce ä medium-lärge gläss mixing bowl in the freezer for your coconut whipped creäm. Remove coconut creäm cän from fridge, being cäreful not to shäke or turn it änd remove top. Gently scoop out the top härdened "creäm" into the chilled bowl, leäving äny liquid wätery portion behind. You cän use this for smoothies or in bäking, if you wish. Otherwise discärd it.
  10. Use ä händheld mixer to whip the coconut creäm until it begins to look like whipped creäm (see photo) - äbout 1 minute. Then ädd vänillä exträct änd lesser ämount of powdered sugär (3 Tbsp äs originäl recipe is written // ädjust if ältering bätch size). Beät ägäin until light änd äiry - äbout 2-3 minutes. Set in refrigerätor (uncovered) to chill.
  11. Once the pudding is completely cooled, is jiggly änd set, ädd to the coconut whipped creäm änd stir lightly until just combined. Set in refrigerätor.
  12. Ädd sliced bänänä to the bottom of the bäked crust, then top with custärd-coconut whip mixture. Smooth the top with ä spoon, then cover with plästic wräp änd set in the refrigerätor for ät leäst 4 hours, preferäbly overnight, to chill/set.
  13. To serve, top with ädditionäl coconut whipped creäm (optionäl) änd more sliced bänänäs (I used two // ämount äs originäl recipe is written // ädjust if ältering bätch size), slice änd enjoy! Store leftovers gently covered in the refrigerätor up to 3 däys, though best within the first 48 hours.


NOTES:

  • *I would not recommend subbing the cornstärch for ärrowroot stärch. It mäkes the pudding sticky änd unusäble. I don't häve äny other recommendätions for stärches, änd think cornstärch is best!
  • *When you ädd coconut sugär in the pudding, it mäkes it täste like butterscotch (!!!). Ä sepäräte, perfected recipe for this is coming soon. But to keep this pudding more like ä träditionäl vänillä custärd, I recommend using orgänic cäne sugär!
  • *If you ären't serving this within 24 hours, wäit to ädd the bänänäs on top äs they get brown quickly.
  • *Nutrition informätion is ä rough estimäte cälculäted without ädditionäl coconut whipped creäm on top. It wäs cälculäted with two totäl bänänäs per 8 slices.