COMMON QUESTIONS ABOUT BANANA CREAM PIES
How can I make this dairy-free?
We tested two milk alternatives for the pudding – canned coconut milk and unsweetened almond milk.
The canned coconut milk yielded a really creamy, smooth texture, but did have a coconut flavor (which is still yum!).
For the unsweetened almond milk, the texture was a little more gelatinous, but adding a few more tablespoons of milk can help a bit. The flavor was a little nutty and the color a bit darker. This worked the same for cashew milk as well!
For the whipped topping, buy your favorite dairy-free version from the store or whip up a recipe like this one.
Can I use an alternative for butter in the crust?
Coconut oil will do the trick!
How can I make this gluten-free?
Use gluten-free graham crackers.
When you bake your crust and roast your banana at the same time, this is what you’ll be gifted with:A SMILING BANANA FACE WEARING PIE CRUST GLASSES!
I mean, if that isn’t a sign from the universe.
These are not fancy and very forgiving, although they do require a tiny amount of advance planning due to the 2-3 hour chill time. I know, I normally don’t ask this of any of us. YOU CAN DO IT. For all that is creamy, thick, sweet, and wonderful, you really owe it to yourself.
Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.
