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Banana-Coconut Cream Slab Pie
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Prep Time:
45 minutes
Total Time:
3 hours
Indulge in our irresistible Banana Coconut Cream Pie. A dreamy combo of banana and coconut cream on a buttery graham cracker crust, finished with toasted coconut. Perfect for vegans too!
Ingredients:
  • 3 cups finely crushed vegan graham crackers (46 squares)
  • 2/3 cup virgin coconut oil, melted
  • 1/3 cup organic granulated sugar
  • 1/2 cup organic granulated sugar
  • 1/3 cup cornstarch
  • 2 cans (13.66 oz each) coconut milk (not cream of coconut)
  • 4 firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
  • 1 container (9 oz) frozen coconut whipped topping, thawed
  • 1/2 cup flaked coconut, toasted
Instructions:
  • Preheat the oven to 350°F and generously coat a 15x10x1-inch pan with cooking spray.
  • Combine the Crust ingredients in a medium bowl until thoroughly mixed. Press the mixture evenly into the bottom and up the sides of the pan. Bake for 10 to 14 minutes until set. Allow to cool for 10 minutes before proceeding.
  • In a 2-quart saucepan, whisk together 1/2 cup sugar and cornstarch. Slowly pour in coconut milk while stirring. Cook over medium heat for 7 to 12 minutes, stirring constantly with a wooden spoon until the mixture thickens and boils. Let it boil for 1 more minute while stirring continuously. Take off the heat and stir in the vanilla.
  • Arrange banana slices in a single layer on the baked crust. Pour the warm filling over the bananas, ensuring even coverage. Let it cool at room temperature for 15 minutes and then cover with plastic wrap. Refrigerate for at least 2 hours until set.
  • Uncover the filling, top with coconut whipped cream, sprinkle with toasted coconut flakes, and refrigerate with a loose cover until serving.

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