Chocolate Peanut Butter Marshmallow Vegan Banana Cream Pie

5 from 1 vote

Chocolate Peanut Butter Marshmallow Vegan Banana Cream Pie

Graham cracker crust, a layer of marshmallow cream, a layer of fresh bananas, a layer of peanut butter cream cheese cream, a layer of peanuts and a layer of chocolate ganache. You won't believe it's vegan!

Prep Time30

Cook Time15

Chill Time2

Course: Dessert

Servings:

Calories: 333kcal

Author: Lauren Boehme

Ingredients

Graham Cracker Crust

1 1/2 Cups Vegan graham cracker crumbs
1/3 Cup Organic cane sugar
6 Tablespoons Vegan butter, melted

Marshmallow Cream Layer

10 Ounces Vegan marshmallow, I used Dandies
1/4 Cup Vegan heavy cream or non-dairy milk, I used Country Crock Plant Cream
2 Cups Vegan whipped cream( or whipped topping) homemade or store bought
1 teaspoon Vanilla
Pinch of Salt

Peanut Butter Cream Layer

1/2 Cup Peanut Butter
4 Ounces Vegan cream cheese, I used Kite Hill
1/2 Cup Powdered sugar
1 Cup Vegan whipped cream or whipped topping
1/2 teaspoon Vanilla
1/4 teaspoon Salt

Chocolate Ganache Layer

6 Ounces Dark chocolate chips, vegan
3/4 Cup Vegan heavy cream or non-dairy milk

Other Layers

1 Large Banana, sliced
1/4 Cup Peanuts, roasted and salted, chopped

Instructions

Preheat the oven to 350 degrees(F).
Make the crust, add the graham cracker crumbs, sugar and melted butter to a medium sized mixing bowl. Stir to combine and make sure the butter is evenly distributed.
Pour the crust ingredients into a pie pan and then press the crust down firmly and evenly all over the pie pan to form the crust. Bake for 15 minutes.
While the crust is cooling, make the marshmallow cream layer. In a heat proof bowl, combine the marshmallows and vegan heavy cream or non-dairy milk.
Microwave in 30 second intervals, stirring after each interval until the marshmallows have completely melted.
Let the marshmallow mixture cool for a few minutes, or until it is cool enough to touch. It will start to get very sticky the longer it sits.
Add the vegan whipped cream or whipped topping, the vanilla and salt to the bowl with the marshmallow.
Using a hand mixer, beat everything together until it is smooth. You may still have some chunks of marshmallow that don't want to blend in. I promise, this is delicious!
Once the crust has cooled, pour the marshmallow cream into the crust.
Top the marshmallow layer with the sliced banana. Then put the pie in the fridge while you make the peanut butter layer.
Add the peanut butter, vegan cream cheese, and powdered sugar to a large mixing bowl or the bowl of a stand mixer.
Whip together with a hand mixer or the paddle attachment of the stand mixer, until the mixture is smooth.
Add the vegan whipped cream or whipped topping, vanilla and salt. Continue to beat until smooth.
Take the pie out of the fridge, pour the peanut butter layer on top of the bananas and smooth it out evenly. Top that evenly with the chopped peanuts.
Put the pie back in the fridge to chill for 1 to 2 hours.
Now make the chocolate ganache. Put the chocolate chips in a heat proof bowl.
Heat the vegan heavy cream or non-dairy milk in the microwave for about 45 to 60 seconds or until it is very hot. It should be bubbling slightly.
Pour the hot cream or milk over the chocolate and let it sit for about a minute. Then stir and let the chocolate melt. Stir until fully combined and smooth.
Pour the chocolate ganache over the top of the pie and then let it spread out and then smooth it out.
Top with more peanuts if desired.
Let chill for another 1 to 2 hours, then slice and serve!

Video

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