This can be varied by adding other things — coconut, etc.


  • ½ C sugar
  • 6 T. cornstarch (or substitute other thickener)
  • ¼ tsp. salt
  • 4 C nut milk or coconut milk, thinned with water
  • 2 well-beaten eggs or egg substitute (Note 1)
  • 1 tsp. vanilla
  • 3 very ripe bananas
  • Pie shell, cooked and ready, optional


  1. Mix the sugar, salt, and cornstarch in the top of a double boiler (Note 2) until the cornstarch lumps are gone.
  2. Slowly add the nut milk, stirring constantly for 8-12 minutes until the mixture begins to thicken.
  3. Cover and cook 10 more minutes.
  4. Take about one cup of the milk mixture and slowly add to the beaten eggs—avoid cooking the eggs.
  5. Add the egg-milk mixture back into the rest of the milk mixture and cook two more minutes, stirring often—don’t overcook. The mixture will thicken as it cools.
  6. Cool slightly then stir to release steam.
  7. Add vanilla and stir in well, then let cool until warm to the touch.
  8. Get out a cooked pie shell, if you’re making a pie, and alternate layers of sliced bananas and warm mixture, making sure each banana slice is coated. (Note 3)

Note 1:

You can use egg substitute here (ex: Ener-g egg replacer) with adequate results, but the pie won’t look or taste quite the same.

Note 2:

You can substitute a heat-proof bowl over a pot of hot water for the double boiler; you just need to have a lid that fits for later. The custard will stick if you don’t use a double boiler.

Note 3:

If the bananas aren’t coated, they turn a yucky purple gray, but still taste okay. If the bananas are added while the mixture is too hot, they turn tough. If the mixture is too cool, the banana essence won’t permeate the custard.

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