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Banana Cream Pie
(Published: )
Vegetarian Times, April 2000
Prep Time Cooking Time Servings
8 people
  • 10-inch prepared pie shell
  • 2 barely ripe bananas
  • 2/3 sugar
  • 1/4 cup cornstarch
  • 2 egg yolks
  • 3 cups vanilla soy milk
  • 2 tsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/3 cup toasted sliced almonds (optional)

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Bake pie shell according to directions. Cool completely.

Cut bananas into 1/4 inch thick diagonal slices. Set aside.

In large, deep saucepan, combine sugar and cornstarch. In large bowl, whisk egg yolks to blend, then whisk in soy milk. Whisk 1/2 cup milk mixture into saucepan until smooth, then whisk in remaining milk mixture. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute, then remove from heat.

Stir in lemon juice and vanilla. Mix in bananas. Pour filling into cooled pie shell. Let stand 10 minutes to cool slightly. Refrigerate until completely set, 6 to 8 hours. Just before serving, sprinkle with almonds.

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