It's national dessert day! I know, you can barely keep up with all the national food holidays. Some of them seem so random, but we're fans of this one. Our go to recipe ideas aren't to create many sweets so any excuse to do so is great. This is an easy banana coconut cream pie recipe that only uses 6 ingredients!
ingredients (makes 2 x 6" pies):
10 vegan graham crackers
2 tbsp shredded coconut
1/4 C brown sugar
1/4 C melted vegan butter
1 can coconut cream (refrigerated overnight)
If you've seen our coconut whip recipe then you know that you should always have a can of coconut cream in the fridge on stand by just waiting to be turned into dessert topping! We like blue monkey organic coconut cream so before you even get into this recipe make sure you've refrigerated a can overnight or for at least 8 hours so it's really solid and cold.
Before you begin this recipe place the beaters of your mixer and a stainless steel or glass mixing bowl in the freezer!
Crush up graham crackers either in a food processor or place the whole graham crackers in a ziploc bag and roll over them a few times with a rolling pin or glass bottle. They should be crushed into a very fine crumb. Then combine the crumbs with the shredded coconut, brown sugar, and melted vegan butter using your fingers or a fork. Press this mixture evenly into the bottom and sides of your pie pans.
Bake at 350 F for 10 mins. Watch closely so they don't burn. Allow the crusts to cool completely before adding the filling.
When opening your can of coconut cream scoop out all the solid cream from the top. Don't use any of the liquid at the bottom. Refrigerate it and use it in another recipe. Whip up coconut cream in the cold mixing bowl with a hand mixer on high for a few minutes until smooth and fluffy. Place sliced bananas into the bottom of the baked crusts and top with coconut cream. Garnish with more banana slices, grated chocolate, or a sprinkle of cinnamon if you wish.
You can serve the pies immediately or chill them in the fridge.