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This image shows a vegan banana cream pie presented in a round white baking dish. The pie features a creamy filling made with whipped coconut cream, vanilla, and powdered sugar, topped with perfectly arranged banana slices.

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.
    This image shows a white round baking dish being greased and prepared as the base for a vegan banana cream pie, ensuring the crust does not stick.
  • Blend oats, almonds, salt, and sugar in a high-speed blender until a fine meal forms.
    This image shows a food processor blending nuts, dates, and other ingredients to form the crust mixture for the vegan banana cream pie.
  • Add melted coconut oil and pulse until a dough forms.
    This image shows melted coconut oil being added to the blended crust mixture in a food processor, helping bind the ingredients together.
  • 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.
    This image shows a baking dish with the prepared crust placed inside an oven, where it is baked until firm and golden.
  • 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.
    This image shows a saucepan with ingredients being whisked together to create the creamy pudding filling for the vegan banana cream pie.
  • Heat the mixture over medium heat until it bubbles, then reduce to low and cook for 4–6 minutes while stirring constantly.
    This image shows a saucepan with ingredients being whisked together to create the creamy pudding filling for the vegan banana cream pie.
  • 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.
    This image shows a saucepan on the stove with a thickening pudding mixture being stirred with a whisk.
  • Chill a mixing bowl in the freezer, then scoop hardened coconut cream from a refrigerated can into the bowl.
    This image shows the cooked pudding mixture being transferred to a bowl and left to cool completely before assembling the pie.
  • Beat the coconut cream with a mixer until whipped, adding vanilla and powdered sugar, and refrigerate for at least 30 minutes.
    This image shows a mixing bowl with a hand mixer whipping coconut cream into a fluffy consistency with added vanilla and powdered sugar.
  • Combine the cooled pudding and whipped coconut cream gently until just mixed, then refrigerate.
    This image shows whipped coconut cream being gently folded into the pudding mixture, creating a light and creamy filling for the vegan banana cream pie.
  • Layer sliced bananas on the cooled crust, add the custard mixture.
    This image shows thinly sliced bananas being layered over the creamy filling in the baking dish, adding sweetness and texture to the pie.
  • Smooth the top, and refrigerate for at least 4 hours or overnight to set.
    This image shows a fully assembled vegan banana cream pie placed in the refrigerator to chill and set before serving.

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.