This scrumptious vegan banana cream pie is perfectly creamy with just the right amount of sweetness from the pudding and bananas! It slices beautifully too! You will need to prepare in advance to make it as you need a blind-baked pie crust that is completely cooled down, a batch of chilled whipped topping, a batch of chilled vegan vanilla pudding, and about five ripe bananas:
Make your vanilla pudding with the larger amount of cornstarch (64 g or 1/2 cup) as directed in the pudding recipe, then chill the pudding for several hours. Whisk your chilled pudding until it is completely smooth:
Add a 1/4 inch thick layer of pudding to the bottom of the crust. Also, spread the pudding about 1/2″ up on the edges of the crust like this:
Cut 1/4″ thick slices of banana, and place them onto the pudding:
Cover the banana layer with about half of the remaining pudding:
Add another layer of banana slices, then a final layer of pudding:
Spread the whipped topping all over the top, then chill the pie for several hours and up to overnight before serving.
Add additional slices of banana to each slice when you serve the pie. Enjoy!
