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DAIRY FREE CREAM PIE BANANA COCONUT OR CHOCOLATE


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""Banana Cream, Coconut Cream, and Chocolate Cream pies topped with meringue.""

Serves 6-8 | Prep Time 10-15 minutes | Cook Time 15-20 minutes

Why I Love This Recipe

All of these cream pies are family favorites.


Ingredients You'll Need

For Pie:
GF Cookie Crust made with DF Vanilla wafers with DF option
1/4 c. + 2 T. cornstarch
1 c. sugar (1 1/2 c. for chocolate pie)
1/2 t. salt
5 egg yolks
3 c. almond or coconut milk, divided
5 bananas, sliced, for banana cream pie
1 1/2 c. coconut for coconut cream pie
1/2 c. + 1 T. cocoa, for chocolate cream pie

1 t. vanilla for banana or chocolate cream pie
1/2 t. ea. almond and coconut extracts for coconut cream pie
3 T. Smart Balance
For Meringue:
5 egg whites (room temp)
1/3 c. sugar
½ t. cream of tartar


Directions

Mix together cornstarch, sugar, and cocoa (if making chocolate cream pie) in saucepan. Add egg yolks, salt, and 1 c. cold milk. Meanwhile heat 2 c. milk in microwave for 2 1/2 minutes. Stir ingredients in sauce pan well, and turn heat to medium high, pour in hot milk and cook stirring constantly until boiling and thickened. Remove from heat, stir in butter and flavorings. Cool to room temperature. Meanwhile make Meringue. Whip egg whites on high speed, gradually beating in cream of tartar and sugar. When stiff peaks have formed, set aside. Mix in bananas or coconut if making those pies. Pour into Cookie crust, spread with meringue, brown pie in 375 F oven until meringue shows color around edges. Serve at room temperature or chill until serving.


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