This banana cream pie is so light and luscious! You will love the delicious filling and the no-bake graham cracker crust.
Place the sugar, corn starch, and salt in a saucepan and whisk together. Pour in the non-dairy milk while stirring (to avoid lumps). Turn the heat to medium, and cook while stirring constantly.
Cook over medium heat until bubbling, then reduce heat to low and cook for about 6-7 minutes while stirring. The mixture should start to thicken. Once it is thick enough to coat the back of the spoon, turn off the heat and stir in the mashed banana and the vanilla.
Allow the pudding to cool for about 30 minutes before transferring to a bowl and covering with plastic wrap. Place in the refrigerator for 2 hours.
Once the pudding has chilled, place the graham crackers in the food processor and pulse until they become fine crumbs. Add the melted vegan buttery spread and sugar, and pulse until the mixture comes together.
Press into a pie pan or tart pan. Use waxed paper to firmly press the crust down.
Take the sliced banana and place the slices on top of the graham cracker crust.
Take the chilled pudding, and stir in a ½ cup of the coco whip.
Smooth the filling over the graham cracker crust and sliced banana.
Take the rest of the coco whip and spread that on top of the pudding layer.
Top the coco whip with more sliced banana.
Refrigerate the pie for at least 8 hours or overnight. It will be much easier to slice the pie if you chill it for the proper amount of time.
Use the non-dairy milk that works for your diet. Oat milk, rice milk, flax milk, soy milk, any of these would be fine.
If you can't have coconut, use the whipped topping of your choice.
Corn starch is my recommended thickener for this recipe. It's possible that potato starch might work, but I have not tried that.
I did try tapioca starch when testing this recipe, and it made the pudding layer too gummy. I don't recommend it.
Store leftover pie in the refrigerator. It should stay fresh for 3 days.