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Banana Cream Pie (Diner Style)

What you need: 

2 cups ice-cold soymilk (I used rice; put milk in freezer for twenty minutes)
1/2 cup sugar (I used 1/2 cup erythritol + 1 heaping 1/32 teaspoon of stevia extract powder)
4 + 1/2 tablespoon ClearJel (not instant)
1/4 teaspoon salt
1 tablespoon vegan margarine (Earth Balance Butter)
1 teaspoon vanilla (I used Nielsen-Massey)
3 bananas (medium in size)
9" pre-baked vegan graham cracker pie crust

What you do: 

1. Slice bananas and sprinkle with lemon juice; mix the two in a bowl; this is to prevent the bananas from browning.
2. Combine in another bowl, sugar, ClearJel, and salt and whisk them together until well blended.
3. Add ice-cold milk and vigorously whisk until smooth. Then transfer to saucepan.
4. Set the heat to medium.
5. Stir constantly until mixture thickens which will happen around ten minutes time; it will look like a very thick paste when you're done.
6. Allow it to bubble then turn down the heat to a low setting; cook for 1 minute and then remove from heat (use a watch to time this).
7. Remove from heat and add butter and vanilla.
8. Allow it to cool.
9. Bake your crust for about 10 minutes at 350 degrees F.
10. Pour half the mixture into pie crust and line with bananas.
11. Pour remainder of the mixture on top of the bananas.
12. Add another layer of sliced bananas to the top of the filling; you can add yellow food coloring to give it that yolk look. If you do this, please use natural food coloring as the other stuff is made of petroleum by-products.
16. Let the filling cool for a few hours until firm.
17. Top the pie with your choice of soy whip and serve.
Note: I personally like Rich's Whip; if you can get your hands on one, freeze a metallic bowl for ten minutes and then whip with a hand mixer to get some really nice peaks. Pour over pie.
If you use Soyatoo's Soy Whip as I did, it'll melt very quickly making your pie not the best looking but still very, very tasty.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


I made this, but unfortunately in the butt-crack of south carolina, the vegan Clear jel is pretty hard to come by without making a special trip to Charlotte or Charlestown, so I improvised with bannana- flavored instant pudding mix (check the ingrediants, of course), and I used half soy milk and half coconut milk, so that the pie firmed up quite well.  My family demolished it before I could even take a picture!
yummy post!! thanx!


very yummy!  ;)b i added 2T of coconut shavings to the "pudding" and used agar powder.

note to self: never cut bananas on onion cutting board.  ::)


this was pretty tasty! i replaced the clear jel with cornstarch, but used a little less, and it came out pretty good. the texture was jello-y, but i didnt mind because i didnt want the pie to run all over when i cut it! for a yellow ish color, i added a pinch of turmeric, then topped the pie with a coconut-based "whipped cream" recipe that turned out more like a pudding but added a really good flavor.

i'll try and take a picture of the sliced pie as well (the first slice is always ugly, so i just ate it  :P sorry diet).


Wowow!  This is DELICIOUS.  I do have a picture-- I will post it later.  It's not ideal, since this sort of pie really needs a fluffy white whipped cream topping and I made a different topping that was really good but didn't make for such a pretty picture.  So the photo is just of the pie.

Anyway, the recipe is wonderful.  I used arrowroot for the starch, and while the end result was a bit stiff/gelatinous for my taste (my brain wants mom's creeeeamy banana cream pie), it was SO good.  OH MY.  My husband and I had to have another piece!!!  I will definitely make this again.



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