Instructions

1. Follow the banana cream pie recipe chosen through all the steps until the cream filling.

2. Measure 1/4 cup of egg substitute for every egg replaced. Pour into a small bowl.

3. Add one teaspoon of vegetable oil for every 1/4 cup of egg substitute used, if you are not concerned about fat and you want to improve the texture of the custard. If you wish to reduce the fat, omit this step.

4. Heat the coconut milk and other ingredients in a medium saucepan for the custard, as called for in the recipe. Remove 1/8 of the hot milk mixture and whisk into the egg substitute, as you would if you were using regular eggs. Stir until thoroughly combined.

5. Remove the hot liquid from heat. Slowly drizzle in the substitute to the milk mixture, whisking vigorously, until the two are combined. Continue stirring until the custard begins to thicken.

6. Measure 1/4 cup of meringue powder for every 3 egg whites called for into a large bowl. Add 1/2 cup hot water, and the amount of sugar called for in the meringue. Turn the hand mixer to high and beat the mixture until stiff peaks form.

7. Continue following the banana cream pie recipe, assembling the pie, as instructed.