I know, I know what you are thinking. Vegan banana cream pie? I had the same thought when I first saw this recipe and decided that was exactly why I needed to try it out. Well friends, the verdict is: vegan actually looks pretty good for this recipe. Apparently you can eat your (pie) and have it too.
So how does it work? The recipe (from the vegan bloggers over at Minimalist Baker) uses almond milk in the filling, thickened with cornstarch and coconut sugar, rolled oats and coconut oil in the crust, and–the winner–coconut cream for the topping. I’ve never used coconut cream before, but the result was so delicious that I think I might make the switch for normal recipes too!