so, i have this friend. her name is jules.
jules is one of my foodie friends, and it’s not uncommon for her to invite me over for dinner. she usually asks me to make a dessert, because, well… you know. my desserts rule.
so, two weeks ago, jules invited me over for dinner on friday night, and said (direct quote): “you are in charge of dessert.” this conversation occurred at some point earlier in the week. i asked if she had any requests, and she said that she is “always up for something new and adventurous.”
fast forward to friday morning. as in, the morning of the dinner in question. jules g-chatted me to ask what i was making, and i informed her that her dinner would be enhanced with a peanut butter banana cream pie. this was her response:
“you got cookies in the freezer?”
as in, i am very not excited about that pie and want you to bring something totally different instead. so, despite my disappointment at her non-excitement at what i knew was going to be a mind-blowing dessert experience, i brought over a batch of oatmeal raisin cookies along with the pie (i’ll post the recipe for those some time soon… they were pretty amazing).
well… guess who LOVED the pie?! yeah. jules. she took a bite, her face full of skepticism, and went “ohmygod. this is so good.” and everyone else at the table completely agreed. because really, this pie was unbelievable.
the chocolate graham cracker crust was crumbly and slightly crunchy. the peanut butter banana filling was so creamy, smooth, and rich, it was somehow decadent and light at the same time. and the whipped cream on top was like a fluffy cloud of sweetness, there to bring everything together in a mouthful of happiness. much to jules’s shock and awe, the flavors here complimented each other perfectly – the nuttiness of the peanut butter and the fruity sweetness of the banana were a match made in heaven, and the chocolate in the crust added just a hint of depth to round everything out and make this a seriously amazing dessert. oh, and did i mention it’s totally vegan and no-bake? i’ll have to talk to you about coconut whipped cream some other time, because it is one of my new favorite things. but in the meantime, make this pie.
and for the record, jules informed me that she continued to eat what was left of the pie for days on end. so ha.
amazing, creamy, dreamy peanut butter banana cream pie that happens to be no-bake and vegan.
- 1½ cup chocolate graham cracker crumbs (from about 12 crackers)
- 2 tablespoons brown sugar
- 5 tablespoons earth balance, melted
- 2 medium bananas, cut into chunks
- 1 cup creamy peanut butter
- 2 cans coconut milk, refrigerated overnight
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- in a medium bowl, combine the graham cracker crumbs, brown sugar, and earth balance. press the mixture into the bottom of a 9-inch springform pan, and put it in the fridge while you make the filling.
- put your banana chunks into a food processor and process until they are completely smooth and liquidy. pour the banana into a large bowl and mix in the peanut butter until it is all smooth and combined.
- now, make some coconut whipped cream: take your cans of coconut milk out of the fridge and open them - you'll see that the milk has separated into two parts: thick coconut cream at the top, and coconut water at the bottom. scoop out the coconut cream only (from both cans) and put it in the bowl of a stand mixer fitted with the whisk attachment. whisk the coconut cream on high speed for a couple of minutes, until it is light and fluffy, like whipped cream. add the granulated sugar and vanilla extract and whisk a bit more to combine it all.
- take about ¾ of your whipped cream and fold it into the banana-peanut butter mixture so that it is completely combined and fluffy. pour the mixture on top of the prepared crust in the springform pan.
- decorate the pie how you'd like with the rest of your whipped cream - you can do what i did, and just spread it all over the place, or pipe some pretty designs with it.
- put the pie in the fridge until it is completely set, at least 2 hours. refrigerate until you're ready to serve.
oh, and one more thing. JULES I KNOW YOU’RE READING THIS AND IF YOU EVER DOUBT ME AGAIN I WILL PUNCH YOU IN THE FACE.