Gluten free vegan banana cream pie

• Vegan
• Gluten free

• Produce

  • 2 Bananas

• Canned Goods

  • 1 tub So delicious cocowhip whipped topping or whipped coconut cream
  • 1 cup So delicious lite culinary coconut milk or unsweetened coconut milk beverage
  • 1 1/2 cups So delicious original culinary coconut milk

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 cup Cane sugar
  • 1/4 cup Certified gluten free oat flour
  • 4 tbsp Coconut sugar or brown sugar
  • 3 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1 cup Sarah's gluten free flour blend
  • 1 dash Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Refined coconut oil

• Liquids

  • 1 tbsp Water

Found on sarahbakesgfree.com

Ingredients

• 1/2 cup cane sugar
• 2 tablespoons coconut sugar or brown sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups So Delicious original culinary coconut milk, shaken**
• 1 cup So Delicious lite culinary coconut milk or unsweetened coconut milk beverage
• 1 teaspoon pure vanilla extract
• 1 cup Sarahs gluten free flour blend
• 1/4 cup certified gluten free oat flour*
• 2 tablespoons coconut sugar or brown sugar
• dash sea salt
• 1/4 cup refined coconut oil, melted
• 2 tablespoons pure maple syrup
• 1 tablespoon water
• 2-3 bananas, sliced
• 1 tub So Delicious Cocowhip whipped topping or whipped coconut cream

Directions

• To make vanilla pudding, whisk together sugar, coconut sugar, cornstarch and salt in medium saucepan.
• Over medium heat, whisk in coconut milk and lite coconut milk. While stirring constantly, cook until bubbly and thick {about 5 minutes}.
• Remove pudding from heat and stir in vanilla. Pour bowl and cover with plastic wrap, touching top of pudding. Place in refrigerator to cool, 1-2 hours.
• While pudding cools, make pie crust. Preheat oven to 350 degrees. Prepare 9-inch pie pan by spraying with nonstick cooking spray.
• Sift together gluten free flour, oat flour, coconut sugar and salt in large mixing bowl. Add melted coconut oil, maple syrup and water. Mix until dough comes together.
• Place dough into prepared pie pan, pressing into bottom and up sides of pan. Prick bottom of crust with fork.
• Bake pie crust for 10-12 minutes or until golden brown. Allow to cool completely on cooling rack.
• When pudding is chilled, assemble pie. Place single layer of sliced bananas onto bottom of cooled pie crust. Top with 1/2 of vanilla pudding. Repeat with remaining bananas and pudding.
• Place Cocowhip into piping bag with large star tip. Pipe onto top of pudding. Place into refrigerator to chill 1 hour or until ready to serve. Best served within 1-2 days.
• Just before serving, top pie with additional banana slices {to keep from turning brown}.