This banana cream pie is perfectly sweet, and easy to make, requiring just 11 basic ingredients with simple methods compliments of Pastry Chef Kim Feletar from Noble Restaurant at Prince of Wales. The filling has two parts: banana custard and coconut whipped cream and it’s absolutely delicious. This is the perfect pie for summer – it’s chilled and refreshing yet indulgent at the same time. Best of all it’s gluten free and vegan so no one will realize it’s a healthier take on the classic!
Banana Cream Pie
Yields 1 pie, gluten free, vegan
Ingredients for Banana Custard:
1/3 cup Cornstarch
1/3 cup + 1 tbsp Sugar
2 cup Almond milk
1 tsp Vanilla extract
1 oz Banana liqueur
- Whisk together the sugar and cornstarch.
- Add in the milk and vanilla slowly to ensure no lumps.
- Cook on medium high heat until thick. Remove from heat.
- Stir the banana liqueur in thoroughly.
- Place a piece of plastic wrap directly onto the custard, leaving no gap between it. This will prevent a skin from forming.
- Let cool overnight in fridge.
Ingredients for Coconut Cream:
4 cans Coconut milk (refrigerate overnight)
2 tsp Vanilla extract
3/4 cup Icing sugar
- Open the cans upside down and drain all of the water, you will only need the fat.
- Place all ingredients in an electric mixer and whip like you would whipping cream.
- To make the tart filling take 1 part custard and 1 part coconut cream and fold together. Set aside in fridge.
- Keep remaining coconut cream for the topping.
Ingredients for Fig Cookie Crust:
2 cup Dried figs (remove the hard stem tip)
1½ cup Ground almonds (almond flour)
1 tsp Vanilla extract
- Place figs in a food processor and blitz until about half chopped.
- Add in the almonds and vanilla and blitz until it all comes together. DO NOT over mix; it should not be like a paste! It should still be slightly grainy.
- Place a muffin liner in desired mold to make removal easier. Line the mold with fig crust. Press in the dough tightly, and on the thicker side.
- Place in the freezer to harden. When ready, remove and take out of mold. Peel off the muffin liner paper as well.
- Slice some banana and place on bottom of the fig crust.
- Then fill with heaping scoop of the premade banana custard-coconut cream mixture, do not fill over the edge of the crust.
- Pipe a rosette of remaining coconut cream on top.
- Store in fridge for up to 3 days.
- Banana custard and coconut cream will keep in the fridge for about 2 weeks.
- Extra fig crust should be kept at room temperature for up to 3 weeks.
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