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Vegan Banana Cream Pie Recipe

This vegan banana cream pie features a golden oat-almond crust filled with a silky pudding made from almond milk and topped with fluffy coconut whipped cream. The addition of fresh banana slices creates a perfect balance of flavors for an indulgent yet wholesome dessert.
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Prep Time 7 hours 20 minutes
Cook Time 40 minutes
Total Time 8 hours
Course Dessert
Cuisine American
Servings 8 people
Calories 369 kcal

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.