My secret ingredient yesterday was bananas, as in you’ve all gone bananas (Congress, not you guys. Unless you are members of Congress, then you too).
And I decided that when life hands you bananas, you should make banana cream pie. And if you can’t have dairy, then you should make vegan banana cream pie. I followed the recipe from Skye Michael Conroy’s (aka the the Gentle Chef) book The Non-Dairy Formulary: Vegan Cuisine for the Ethical Gourmet. It turned out fantastic. My one critique is that I think the pie crust (I made his graham cracker crust) should have sugar in it. So next time I am using sugar in my crust. The whipped cream I used is coconut milk whipped cream.
I can’t wait to eat more of this tonight.
The Kitchen Billets-Doux 
Throwing it in a congressman’s face would be a waste of what looks like a fabulous pie.
yeah…i would have to make a DUMMY PIE for that. hahaha!
HA!!! i joined you in your ‘banana’ theme – i made some banana bread this afternoon. it’s yummy. 🙂
Yay! I have some really brown bananas I need to do that with. 🙂
i had some nearly-really brown bananas. haha. it is a delicious bread, though not super healthy. there’s 1/2 cup of white sugar in it. i would make it again though, it was the first time i tried this particular recipe.
Wow, that looks really good. Back in the day I made banana cream pie with a regular pie crust. I never thought of doing a graham cracker crust. I think I would like that. I see you are making good use of your time off.
i really love graham cracker crusts. less work and super tasty!