Monday, November 18, 2013

Vegan & Gluten-Free Peanut Butter-Chocolate Banana Cream Pie


Vegan & Gluten-Free Peanut Butter-Chocolate Banana Cream Pie
It's that time of year when desserts surround us and we are tempted by all the sugary sweets. But on the down side most houses won't have many vegan, gluten free, or both on the holiday dessert list. Whether you are looking for one or the other, you just want the dessert to be delish and craveable. This recipe shows you how to take the classic combos of PB, chocolate, and banana and turn it into a completely comforting and sweet treat to put on your holiday table. Whether this pie is special for a loved one, your family, or brought to a party, you will not have anyone second guessing their second piece. Serve the pie fresh out of the fridge in equal portions along side your holiday beverage and watch company lick their plates clean. Enjoy!

Vegan & Gluten-Free Peanut Butter-Chocolate Banana Cream Pie

Ingredients 

Crust
1 cup vegan and gluten-free graham crack crumbs OR 1 gluten-free vegan pie shell
1/4 cup vegan butter, melted

Banana/PB-Chocolate Layer
2 oz. vegan chocolate
1/2 cup Organic Creamy Peanut Butter
2 bananas, cut into slices

Filling
2 cups vegan milk
1 teaspoon pure vanilla extract 
1/4 cup organic raw sugar 
Topping
2 cups vegan Whipped Topping
2 to 3 Tablespoons vegan chocolate shavings 
2 Tablespoon Salted Peanuts, coarsely chopped (optional) 

Directions

Heat oven to 350 Degrees.

Mix crumbs and vegan butter until well blended, then press into the bottom and sides of a 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.



While the crust is cooling, make the chocolate layer. Microwave the vegan chocolate and peanut butter in microwaveable bowl on HIGH for 1 minutes. Once the time is up, stir until chocolate is completely melted and mixture is well blended.




Place your slices bananas on your now cooled crust.



Drizzle with melted chocolate/PB mixture over top.



In a medium saucepan, heat up your vegan milk and sugar mixture until boiling.


Once your mixture has boiled, add in your vanilla and cornstarch slurry (4 Tbsp cornstarch & 1/4 cup cold water). Add the cornstarch slurry to the boiling vegan milk and whisk to combine.


You will see it thicken quickly.

*You want the pudding to coat the back of a spoon, it will get thicker after it cools completely.



Remove this now hot pudding from the burner and pour on top of the chocolate layer in the pie. Place in the fridge to cool completely. When the pie sets and cools, you will be able to remove it from the fridge and top with vegan whipped cream and add the optional vegan chocolate shavings and nuts for decoration just before serving. Cut and serve equal portions of the pie with your favorite holiday beverage. Enjoy!



-Amy