This dairy free, clean eating banana cream pie recipe is perfect for your next holiday gathering, or just for a lovely, weeknight dessert!
Bake your pie crust to package or recipe directions. Set aside to cool.
In a medium pot (do not turn on the heat yet), whisk together the maple syrup and arrowroot powder, making sure to whisk out any clumps of arrowroot. Then whisk in the coconut milk, vanilla and salt.
When everything is well combined with no visible lumps from the arrowroot powder, turn the heat on to a medium-high heat and whisk constantly until the mixture thickens. (about 2 to 3 minutes)
Once the mixture has completely thickened, remove the pot from heat and using a spatula, scrape the filling into your pie crust. Place immediately into the fridge for 2 hours (or more) for cooling.
Once the pie has completely cooled, slice your bananas and place a full layer of sliced bananas over the top of the custard filling.
Top that off with whipped coconut cream and even a sprinkle of slice almonds if you like.
Slice and enjoy!
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.