Vegan Banana Cream Pie

Ingredientes

3 cups sliced bananas

1/4 to 1/2 cup quinoa flour (or 1/2 cup tofu + 2 tbsp cornstarch)

3/4 cup sugar

1 cup coconut milk

1 cup coconut cream

1 tsp vanilla

1 tsp lemon juice

1 1/4 cup flour

1/2 cup margarine/oil/coconut oil + several tbsp water as needed

Salt, to taste

Instrucciones

Crumb together flour, 1/2 cup margarine, a little salt, and a few tbsp of water to make a workable dough for crust. Cover and set aside.

Puree quinoa flour, coconut milk, 1 cup of the bananas, half of the vanilla, half of the lemon juice, a tbsp or two of oil, pinch of salt, and 1/2 cup sugar. Heat over medium-low in a saucepan until thickened, adjusting seasonings to taste. Use as much quinoa flour as needed. Set aside to cool.

Blend coconut cream, powdered sugar, rest of lemon juice, and vanilla and place in fridge.

Roll out pie crust to fit a greased 9-inch pie pan on a floured board. Bake at 425 degrees for 10 minutes, then lower to 375 and bake until lightly browned (about 12-15 minutes).

Pour quinoa/banana mixture into pie crust, alternating with sliced bananas sprinkled with sugar. Chill (it shoiuld become relatively firm). You can also freeze it, and then thaw it out to serve.

Spread coconut cream mixture on top and chill again in the fridge.

Notas

Comfort Eating with Nick Cave: Vegan Recipes to Get Deep Inside of You