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–+ servings
Lemon Banana Cream Pie

Irresistibly Easy Lemon Banana Cream Pie for a Guilt-Free Treat

This Lemon Banana Cream Pie combines zesty lemon and sweet bananas in a delicious, guilt-free vegan dessert.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Easy Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Brazil Nuts Provides a crunchy, nutritious base; substitute with blanched almonds or macadamia nuts for variety.
  • 1 cup Medjool Dates Adds natural sweetness and binds the crust together.
For the Filling
  • 2 Organic Lemons Lemon Juice and Zest Offers zest and juice for flavor; opt for organic to avoid preservatives.
  • 1 cup Cashews Essential for creamy filling; soak in water for at least 2 hours prior.
  • 1 8 oz Vegan Cream Cheese Contributes to creamy texture; may swap for additional cashews.
  • 1/2 cup Water Adjusts consistency for desired creaminess.

Equipment

  • Blender or food processor
  • 7-inch Springform Pan

Method
 

Preparation Steps
  1. Prepare the Crust: In a blender or food processor, combine Brazil nuts and Medjool dates until well blended and sticky. Press into a 7-inch springform pan.
  2. Blend the Filling: Add cashews, vegan cream cheese, remaining Medjool dates, lemon juice, lemon zest, and water to the blender. Blend until smooth and creamy.
  3. Assemble the Pie: Spread the filling evenly over the crust. Garnish with banana slices. Refrigerate for at least an hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 5mgPotassium: 300mgFiber: 4gSugar: 15gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store pie covered in the fridge for up to 3 days. For longer storage, freeze slices wrapped in plastic and aluminum foil for up to 2 months.

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