Creamy Sweet Plaintain Pie

It all started on this Pi Day (March 14) when we were sitting at the table and thought, “hey! We should have planned and made a pie!” We looked around and saw some very ripe plantains and thought they might actually make a good pie! Then the ideas started flowing and we decided that we would aim for a sweet plantain pie that emulated a sweet potato or pumpkin pie texture. The rest is history. This creamy sweet plantain pie is sure to become a family favorite. We can’t keep our hands off of it!

The Details

Just like for the baked sweet plantains you want to make sure that your plantains are really ripe. There’s a really fine line between the peak ripeness and starting to rot but generally, the blacker the plantains the better. And similarly, you want to buy the plantains that are already yellow to cut down on the waiting/ripening game.

If you want to speed up the process, you can stick the plantains in a paper bag or near some bananas and that usually helps!
That’s the hardest part! The actual pie making is pretty simple.

First pre heat the oven and stick your pre made pie crust in according to the directions. We then peeled and sliced the plantains into 2″ chunks and sautéed them with a little butter and some agave. When they were nice and caramelized, we ran them through the food processor with the rest of the ingredients. Fill in the pie crust with the filling and bake at 375 for 30 mins. That’s it!

We let the pie cool and then served with some coconut whipped cream! This time around, we used So Delicious coconut whipped topping.

Enjoy! And as always, if you try out the recipe tag us #Cocoverdevegan, we love to see your creations!

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Creamy Sweet Plantain Pie

Course Dessert

Cuisine Latino Vegan

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 8

Ingredients

• 3 extremely ripe plantains

• 3 tbsp agave

• 1 tbsp cinnamon

• 3/4 cup coconut milk

• 2 tsp vanilla extract

• 1/2 tbsp cornstarch

• 1 tbsp lime juice (I used about half a lime)

• 3 tbsp vegan butter

• 1/2 tsp salt

• 1 vegan pie crust

• optional: coconut whipped cream

Instructions

1. Preheat the oven and prepare pie crust according to instructions. Peel and slice the plantains into 2" pieces (slice off the ends, make a slit down the middle, and peel open). Heat the vegan butter in a pan over medium high heat and add the plantains and agave. Sauté until the plantains are beginning to caramelize and a nice golden brown color, about 15 minutes. 

2. In a blender or food processor, add all of the other ingredients as well as the plantains and blend. 

3. Once the pie crust is ready, add the pie mixture and bake for 30 minutes at 375 or until the pie is set. Slice, top with whipped cream if desired, and enjoy!

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