Title: « Vegan Banana Cream Pie: Creamy, Dreamy, and Dairy-Free »

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the graham cracker crumbs, coconut oil, and maple syrup until the mixture holds together.
3. Press the mixture evenly into a 9-inch pie dish, covering the bottom and sides.
4. Bake for 8–10 minutes, then let it cool completely.

Step 2: Make the Banana Filling

1. In a medium saucepan, whisk together the plant-based milk, cornstarch, sugar, and turmeric (if using) over medium heat.
2. Stir continuously until the mixture thickens (about 5–7 minutes).
3. Remove from heat and stir in the mashed bananas and vanilla extract. Mix until smooth.
4. Pour the banana mixture into the cooled crust. Smooth the top with a spatula.
5. Cover and refrigerate for at least 2–4 hours, or until set.

Step 3: Prepare the Topping

1. Scoop the chilled coconut cream into a mixing bowl (avoid the liquid).
2. Beat with a hand mixer until fluffy. Add powdered sugar and vanilla extract, and mix until combined.
3. Spread or pipe the whipped coconut cream over the chilled pie.

Step 4: Garnish and Serve

1. Top the pie with sliced bananas or a sprinkle of crushed graham crackers.
2. Slice and serve immediately or store in the refrigerator until ready to enjoy.

Storage Tips

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