Amazingly delicious Vegan Banana Cream Pie, and my new favorite dessert! Made with a simple Oreo crust and a scrumptious banana filling.

Make your pudding by adding your cornstarch, sugar, and salt to a small saucepan and whisk in the almond milk to avoid clumps.

Cook over medium heat until bubbling, whisking frequently. Then reduce your heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom constantly.

Once it thickens and a visible ribbon forms when you drizzle some over the top with your spatula, remove from your heat, whisk in the vanilla, and allow to cool for 10 minutes. Then, transfer to a bowl and cover with plastic wrap (making sure the plastic wrap is touching the surface or it will form a film on top). Refrigerate until cooled and set. About 2 hours.

Once your pudding is set in the fridge, add in your dairy free (vegan) whipped cream and stir lightly until just combined. Set in refrigerator.

Once ready, add sliced banana to the bottom of the crust, then evenly top with your custard-whipped cream mixture. Cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight.

To serve, top with your dairy free (vegan) whipped cream and more sliced bananas. Enjoy!