The first time I made this vegan banana cream pie, I was skeptical. Could a dessert so creamy and luscious really come together without dairy or eggs? But as I layered the golden bananas, velvety coconut cream filling, and crumbly graham cracker crust, I realized this pie wasn’t just a substitute—it was a revelation.
Perfect for those watching their waistline, this recipe delivers indulgence without the guilt. Studies suggest that plant-based diets can help with weight management, and this pie fits right in with its wholesome, minimally processed ingredients. Plus, it’s completely free of cholesterol and packed with natural sweetness from ripe bananas.
What makes this recipe truly special is the way it balances simplicity and sophistication. The filling, a mix of coconut milk and cornstarch, comes together in minutes, while the bananas lend a natural sweetness that’s impossible to resist. And let’s talk texture—the contrast between the creamy filling, pillowy whipped topping, and crisp crust is a game-changer.
Whether you’re a seasoned vegan or just exploring plant-based baking, this pie is a must-try. It’s become my go-to dessert for celebrations, lazy Sundays, and everything in between.
Trust me, you’ll want seconds.
Flavor Bomb Alert!
- It’s a breeze to make. With simple steps and everyday ingredients, this pie proves that elegance doesn’t have to be complicated.
- It’s a visual delight. Golden crust, creamy layers, and fresh banana slices make it irresistibly beautiful.
- It’s crowd-pleasing. Even the most devout dessert lovers won’t believe this creamy masterpiece is fully vegan.
- It’s packed with natural sweetness. The bananas and coconut cream create a luscious, balanced flavor without overpowering sweetness.
- It’s the creamy coconut-banana harmony. The richness of whipped coconut cream perfectly complements the natural sweetness of bananas, creating a flavor duo that stands out with every bite.
Vegan Banana Cream Pie Recipe
Equipment
- 8×8-inch baking dish or standard pie dish
- High-speed blender
- Whisk
- Mixing bowl
- Handheld mixer
Ingredients
- ¼ tbsp sea salt (optional)
- ¼ cup melted coconut oil
- ¾ cup raw almonds
- 2 tbsp organic cane sugar or coconut sugar
- ¾ cup gluten-free rolled oats
Coconut Whip
- 5 tbsp organic powdered sugar
- 1 can of coconut cream
- ½ tbsp vanilla extract
Coconut Whip
- 1½ cups unsweetened plain almond milk
- 1 medium just ripe banana, sliced
- 1 pinch sea salt (optional)
- ⅓ cup organic cane sugar or sub coconut sugar
- 1 tsp pure vanilla extract
- 2 tbsp cornstarch
Topping
- 2 more just ripe bananas, sliced
- Coconut Whipped Cream
Instructions
- Preheat the oven to 350°F (176°C) and prepare an 8×8-inch baking dish with parchment paper or grease a standard pie dish.
- Blend oats, almonds, salt, and sugar in a high-speed blender until a fine meal forms.
- Add melted coconut oil and pulse until a dough forms.
- Adjust the oil if the mixture is too dry.
- Press the dough evenly into the prepared pan using parchment paper and a flat-bottomed object.
- Bake for 15 minutes at 350°F, then increase to 375°F (190°C) and bake for another 5–10 minutes until golden brown and let cool.
- Combine cornstarch, sugar, salt, and almond milk in a saucepan, whisking to avoid clumps.
- Heat the mixture over medium heat until it bubbles, then reduce to low and cook for 4–6 minutes while stirring constantly.
- Remove the pudding from heat when it thickens, stir in vanilla, and cool for 10 minutes.
- Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate for 2–3 hours.
- Chill a mixing bowl in the freezer, then scoop hardened coconut cream from a refrigerated can into the bowl.
- Beat the coconut cream with a mixer until whipped, adding vanilla and powdered sugar, and refrigerate for at least 30 minutes.
- Combine the cooled pudding and whipped coconut cream gently until just mixed, then refrigerate.
- Layer sliced bananas on the cooled crust, add the custard mixture.
- Smooth the top, and refrigerate for at least 4 hours or overnight to set.
Notes
- Ensure the crust is evenly pressed to prevent cracking during baking.
- For a firmer texture, let the pie chill overnight before serving.
- Use over ripe bananas for the best flavor and sweetness.
| Nutrition | Value |
| Calories | 369kcal |
| Carbohydrates | 33g |
| Fibre | 7g |
| Fat | 25.9g |
| Protein | 5g |
