Never tried this cream pie before, and with that I mean I can’t say if it’s supposed to taste like mine did or not. I don’t think it’s supposed to look like mine did (messy haha), but it was delicious so I thought I’d share the recipe anyway.
I couldn’t find a vegan recipe for this that made it easy for me, I didn’t have all the ingredients at home for some of the more advanced recipes. So I combined recipes from two places and whatever wasn’t vegan I swapped into vegan ingredients.
This is where I found the recipe for the crust. Which is a simple but so very delicious go to when making a pie and you want a crunchier bottom than just a shortcrust pastry which could work as well if you prefer it.
What you need
- 100g dairy free butter
- 200g (1/2 a package) digestives
- 30g (1/2 dl) cane sugar
- Start by putting the digestives in a blender and blend until they’re all crumbs. Put the oven at 180°c.
- Put into another bowl and mix with the other ingredients. I did this with a wooden spatula and continued with my hands for best result. You could probably leave it in the blender and mix it in there instead.
- Either you make about 8 individual pies or a big one like me. I buttered my pie dish before I put the crumbs in.
- Make it even and make sure there was a little bit of crust going up on the sides.
- Bake in the oven for about 15 minutes.
- Let it cool off
In the mean time it’s time to make the vanilla cream filling. This is where I found a vegan recipe for it! Awesome!
What you need
- 1 vanilla
- 1/2 dl starch (corn or potato, I used potato)
- 1 dl cane sugar
- 2 1/2 dl dairy free milk ( I used oatly’s oat milk)
- 2 1/2 dl soy cream (Alpro Airy&creamy)
- 25 g dairy free butter
- Slice the vanilla along the middle and scrape the seeds out and put them and the vanilla into a sauce pan.
- Put in the starch and sugar. Pour in some oatmilk and soy cream a little at a time while stirring so you don’t get any clumps.
- Bring to a boil while stirring at all times so it doesn’t get burnt. Let it simmer for a couple of minutes until it’s thick before taking it of the stove.
- Put in the butter and stir until melted and mixed together.
- It says in the recipe to store in fridge until cool, but if you’re like me and somewhat impatient you store it in the freezer until cool instead.
The only thing left to do here is slice the bananas, I used around 5 bananas in total. And simply assemble a pie! Whip up some dairy free cream to have on top and you’re good to go!
So.. Crunchy digestives crust topped with sliced bananas, cool vanilla cream filling over and whipped cream to top it off! Sprinkle some dark chocolate over and this will definitely be a winner!