Banana Cream Pie(sorta)

Okay so, if it's not evident already, I love bananas, and will come up with any excuse at all to make some kind of delicious dessert that uses them. Thus, when my friend Mike forgot the apples we were going to use to make Caramel Apple Pie, I decided we would use the fast-ripening bananas to make vegan banana cream pie instead.

I veganized the recipe found here and used the pie crust recipe from the strawberry rhubarb pie. It turned out pretty good, although next time I may just bake the crust and refrigerate the topping, as this will get rid of the weird skin on top. Or so the internet tells me D:

Banana Cream Pudding Pie

9" pie crust
3/4 cup white sugar
1/3 cup all-purpose flour(I used whole wheat flour)
1/4 teaspoon salt
2 cups soy milk
4 1/2 tsp egg replacer + 6 TB warm water(equivalent of three eggs)
2 tablespoons earth balance or other margarine
1 1/4 teaspoons vanilla extract
4 bananas, sliced


1. Preheat oven to 350 degrees Fahrenheight. In a saucepan, combine the sugar, flour, and salt. Add soymilk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.



3. Layer the sliced bananas in the bottom of the pie crust and pour the pudding mixture over the top.



4. Bake for 20-30 minutes and transfer to the refrigerator until solid and completely cool.