Coconut Banana Cream Pie


  • ½ cup aquafaba liquid
  • ½ tsp cream of tartar
  • ½ tsp vanilla extract or bean paste
  • ½ cup powdered sugar
  • 1 tsp coconut rum
  • 1 banana, sliced into coins
  • 1 ½ cups graham cracker crumbs
  • 6 tbsp salted butter, melted


  1. Preheat oven to 375°F. Combine graham cracker crumbs and melted butter in a bowl. Press into a 9-inch pie pan and bake for 7 minutes and then cool completely.
  2. Whip aquafaba with cream of tartar to soft peaks. Gradually add vanilla, coconut rum, and powdered sugar. Whip to stiff peaks.
  3. Spread half of the cream on the bottom of crust. Add a layer of sliced banana. Repeat another layer.