Banana Cream Pie

Serving size:


    • 1⁄2 lb
    • graham crackers
    • 1⁄2 c
    • butter, melted
    • 1⁄4 c
    • honey
    • 2 1⁄2 c
    • plain or vanilla soymilk
    • 4 T
    • arrowroot
    • 1⁄3 c
    • maple syrup
    • 4
    • eggs
    • 1 t
    • vanilla extract
    • 2
    • bananas
    •   pn
    • salt
15 minutes
Ready in
15 minutes


An old-fashioned favorite.

Adapted from The Common Ground Dessert Cookbook


Preheat oven to 425F. Crush graham crackers in food processor, blender or with a rolling pin. Add butter and honey and mix well. Press into a 9 or 10-inch pie pan. Prebake 5 minutes, remove from oven and reduce oven temperature to 350F. Heat 2-1/4 cups of the soymilk in a saucepan over medium heat. While the milk heats, mix remaining soymilk with arrowroot until smooth. Blend maple syrup, eggs, vanilla and bananas in blender or food processor until smooth. When bubbles start to form around the edges of the heating milk, whisk in the arrowroot mixture and whisk constantly until the hot milk thickens; then remove from heat. Blend a half-cup of the hot milk into the egg mixture to temper it, then add egg mixture to the hot milk and blend well. Pour filling into prebaked crust and bake 30-40 minutes at 350F. until filling is set and a knife inserted in the center comes out clean.


Garnish with additional sliced bananas if desired immediately before serving.