Banana pecan pie

Preparation

 

Prepare the crust: 

• Crush the cookies (graham crackers or digestive biscuits) in a food processor or place them in a sealed bag and crush with a rolling pin until they form fine crumbs.
• In a bowl, mix the cookie crumbs with the brown sugar and melted vegan margarine or coconut oil until the mixture holds together like a paste.
• Press the mixture firmly into the bottom of an 8×8-inch baking pan, spreading it evenly with the back of a spoon. Place in the freezer to set while you prepare the filling.

Make the filling: 

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, mash the ripe bananas with a fork until smooth. Add the granulated sugar and stir until well combined.
• Gradually mix in the flour, baking powder, and plant-based milk until the batter is smooth and fully incorporated.
• Fold in the chopped pecans and mix gently.

Assemble and bake: 

• Remove the prepared base from the freezer and pour the banana-pecan mixture over it, spreading it evenly.
• Bake in the preheated oven for 25–30 minutes, or until the filling is set and lightly golden on top. Let cool completely.

Prepare the topping: 

• While the pie cools, combine the whole pecans with maple syrup (or your chosen alternative) in a small bowl, ensuring the pecans are evenly coated.

Decorate:

• Once the pie is cooled, spread the glazed pecans evenly over the top. Refrigerate the pie for at least 2 hours or overnight to set completely.

Serve and Enjoy:

• Slice into squares and serve with your favorite hot beverage.