One of my favorite summer desserts are cream pies. I love banana cream pie, chocolate cream pie, strawberries in shortcake pie (strawberries layered in a graham cracker crust with whipped cream on top), etc... When I found out I was allergic to dairy it was one of the most depressing things I had experienced. I grew up in a family that went through 2 gallons of milk in a week, ate ice cream (I really miss Carvel), cheese as a snack, and those delicious but very bad for you pizza rolls, oh and can't forget pizza itself. I now drink almond milk in cereal, soymilk in my morning homemade latte, I've learned to cook with canned coconut milk, and I make pizza with either Daiya or no cheese like products at all. Now I just have to find the ice cream maker and start working on some sorbet and dairy-free ice cream recipe.
I'm proud to say that I've conquered banana cream pie and chocolate cream pie! It all starts with some yummy and easy to make pastry cream, add some bananas and some soy whip and you have a slice of heaven! Really easy and a great dessert to take to annual summer barbecue's and pot lucks that we all have on our busy schedules!
1 recipe of Pastry Cream
4 ripe bananas, sliced
1 9 oz Keebler graham cracker crust
1 can Soy Whip
1. Add a layer of sliced bananas to the graham cracker crust.
2. Next spread some pastry cream over the bananas.
3. Add another layer of bananas.
4. Add another layer of pastry cream.
5. Add another layer of bananas and then cover with Soy Whip.