Gluten-Free Vegan Nutella Cream Pie
Bananas, vegan "nutella", and coconut cream are the key players in this flavor-filled Nutella Cream Pie.
- Prep Time: 40 mins
- Cook Time: 26
- Total Time: 1 hour 6 minutes
- Yield: 9" pie
- Category: Pies & Tarts
- Method: Baked
- Cuisine: Dessert, Vegan
- Diet: Gluten Free
Ingredients
Pie Crust
- 2 medium bananas (preferably ripe)
- ½ cup coconut oil
- ½ cup liquid sweetener of your choice (I used maple syrup)
- 1 tbsp pure vanilla extract
- ½ tsp salt
- ½ cup water
- 1 cup coconut flour
- 1 cup tapioca starch
Chocolate Layer
- Make one batch of this vegan paleo nutella chocolate cake spread. {with the added 2 tbsp coconut oil, and can omit the espresso powder if you prefer}
Cream Layer
- 2 cans full fat coconut milk, chilled overnight
- ⅓ cup maple syrup
- ½ tbsp pure vanilla extract
- ¼ cup water
- 2 tbsp agar agar
Instructions
- Preheat oven to 350F. Oil your 9" pie pan (I used coconut oil) and dust with a bit of coconut flour.
- Place bananas, coconut oil, liquid sweetener, vanilla, and water into a large bowl. Use a hand immersion blender to blend all of the ingredients together (can also blend all of this in a regular blender and then transfer to a large bowl, or mash and mix everything thoroughly with a fork as a last resort). Add all remaining crust ingredients and mix everything together until it forms into dough.
- Form dough into a ball, place on a cutting board or a flat surface on top of some parchment paper. Flatten into a disk with your hands. Transfer dough into the pie plate and then work with your hands to stretch and shape it into the pie shell shape. Don't worry if it falls apart a bit in the process — just keep shaping it until you're satisfied (it patches back together quite easily). Make sure in the end it's equally thick on the bottom and around the edges. If you're interested in making a pretty edge, check out this website for some options.
- Pierce the bottom of the now formed crust with a fork a few times to make sure it doesn't puff up as it bakes. Bake in the oven for approximately 26 minutes until the edges are golden. Remove from oven and allow to cool for at least 10 minutes.
- Prepare (or make ahead of time) chocolate spread layer by following this recipe. Spread it evenly into the now baked pie shell and set aside.
- Open canned coconut milk and scoop out only the solid part of the milk into a medium sized mixing bowl. Add in vanilla and maple syrup and whip it up with a mixer until it's light and fluffy. Store remaining coconut water for later use or discard).
- Warm up the water and the agar agar on medium heat in a small saucepan or pot. Keep whisking it until the agar is fully dissolved. Do not wait till the mixture boils! This is important, as it'll clump up. Once the agar is dissolved, pour the mixture into the whipped coconut cream and whip some more until everything is combined.
- Scoop coconut cream mixture into the pie atop the chocolate layer. Spread it around evenly. Place pie in the fridge and refrigerate for at least a few hours before serving. I found that the longer it was chilled, the better it tasted.