Vegan Banana Cream Pie

There are desserts that simply taste good, and then there are desserts that feel like a warm hug from your past. Banana cream pie has always belonged to that second category for me. I remember my grandmother’s faded yellow recipe card tucked in an old tin box, her handwriting looping and precise, the paper stained with vanilla and love. Each Sunday after church, she’d bring out her banana cream pie—its glossy custard glowing under whipped peaks, banana slices peeking through like golden coins.

Now, as I’ve embraced a plant-based lifestyle, I wanted to recreate that same nostalgic magic, but without dairy or eggs. Enter this luscious, dairy-free vegan banana cream pie, layered with silky vanilla custard, slices of fresh banana, and a mountain of fluffy coconut whipped cream—all nestled into a crunchy cookie crust. It’s a pie that honors tradition, embraces change, and satisfies every creamy craving.

Perfect for spring potlucks, summer gatherings, or cozy indoor baking days, this dessert has a way of bringing people together around the table—just like my grandmother’s did.

Why You’ll Love This Recipe:

• Creamy and nostalgic: Classic flavor without the dairy.
• Easy to make ahead: Perfect for prepping the night before.
• Gluten-free adaptable: Just swap in your favorite gluten-free cookies for the crust.
• Minimal baking: Only the crust gets a short stint in the oven.
• Beautiful presentation: Layers of banana and creamy custard topped with clouds of whipped topping.

INGREDIENTS YOU’LL NEED:

For the Crust:

• 2 cups vegan cookies or graham crackers (gluten-free if needed)
• 3 tablespoons melted vegan butter or refined coconut oil

For the Banana Custard Filling:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup unsweetened plant-based milk (like almond or oat)
• 1/2 cup granulated sugar or coconut sugar
• 1/4 cup cornstarch
• 1 tablespoon vegan butter
• 1 teaspoon vanilla extract or vanilla bean paste
• Pinch of turmeric (for color, optional)
• 2-3 ripe bananas, sliced

For the Coconut Whipped Topping:

• 1 can (13.5 oz) full-fat coconut milk, chilled overnight
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

HOW TO MAKE VEGAN BANANA CREAM PIE:

Make the Cookie Crust

Preheat your oven to 350°F (175°C). In a food processor, pulse your vegan cookies or graham crackers into a fine crumb. Mix in the melted vegan butter until the texture resembles wet sand. Press this mixture firmly into a 9-inch pie dish, using a spoon or the back of a glass. Bake the crust for about 10 minutes, then let it cool completely. The smell alone will tempt you to sneak a bite!

Prepare the Vegan Custard

In a saucepan, whisk together the full-fat coconut milk, plant-based milk, sugar, cornstarch, and turmeric. Stir continuously over medium heat until the mixture thickens into a creamy pudding, about 5–7 minutes. Remove from heat, then whisk in the vegan butter and vanilla extract. Let the custard cool for about 10 minutes—you’ll want it warm but not piping hot when assembling the pie.

Assemble the Layers

Once the crust is cool, layer the bottom with fresh banana slices. Pour the custard gently over the bananas and smooth it out with a spatula. Cover the pie with plastic wrap so it touches the surface of the custard to prevent a skin from forming. Chill in the fridge for at least 4 hours or overnight. The wait is worth it.

Whip the Coconut Cream

Scoop the thick cream from the chilled can of coconut milk (leave the watery part behind) into a mixing bowl. Add powdered sugar and vanilla extract. Beat with a hand mixer until soft peaks form—this part always feels magical, like turning clouds into dessert.

Top and Serve

Once the custard is firm, spread your whipped coconut cream across the top. For a pretty touch, garnish with extra banana slices just before serving. Slice and enjoy each creamy, dreamy bite.

HELPFUL TIPS:

• Chill the coconut milk overnight: This ensures the cream separates properly for whipping.
• Prevent banana browning: Toss slices in a little lemon juice before layering.
• Make ahead: You can make the whole pie a day in advance—just wait to add the banana garnish until serving.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes (includes chilling)
• Yield: 8 slices
• Category: Dessert
• Method: No-Bake + Bake (crust only)
• Cuisine: American
• Diet: Vegan, Gluten-Free (optional)

NOTES:

• If you’re avoiding coconut, try almond or soy milk-based alternatives, but keep in mind it may change the flavor and texture.
• For a fun twist, add a drizzle of vegan chocolate or chopped nuts on top before serving.

NUTRITIONAL INFORMATION (Per Slice – Approximate):

• Calories: 350
• Fat: 18g
• Carbs: 45g
• Sugar: 25g
• Fiber: 3g
• Protein: 3g

FREQUENTLY ASKED QUESTIONS:

Can I freeze vegan banana cream pie?
It’s not recommended. Freezing can affect the texture of the custard and the bananas.

How long does it last in the fridge?
Best enjoyed within 2–3 days for freshness and banana quality.

What’s the best plant milk for the custard?
Almond and oat milk both work well, but make sure they are unsweetened for best control over sweetness.

STORAGE INSTRUCTIONS:

Store the pie covered in the refrigerator for up to 3 days. Use plastic wrap pressed directly onto the custard layer to prevent skin formation and keep the whipped topping fresh.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other creamy, comforting treats:

• Creamy Banana Pudding Cheesecake
• Banana Cinnamon Rolls: A Sweet Start to Your Day
• Cozy Cinnamon Chia Oatmeal with Caramelized Apple
• Salted Caramel Cake: A Sweet Symphony of Comfort and Celebration

CONCLUSION:

This vegan banana cream pie isn’t just a dessert—it’s a slice of tradition reimagined. Whether you’re new to dairy-free baking or a seasoned plant-based pro, this pie brings comfort, nostalgia, and a whole lot of flavor to the table. Serve it at family dinners, bring it to your next potluck, or savor a quiet slice on a rainy afternoon. However you enjoy it, this pie is sure to win hearts.

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