Vegan Banana Cream Pie features a creamy custard filling, plenty of fresh sliced bananas and fluffy vegan whipped topping — indulgent and delicious.
Vegan Banana Cream Pie is simpler to make than you might expect. This crowd-pleasing dessert has four main elements: a crust, a smooth vegan custard, ripe banana slices, and a generous layer of fluffy vegan whipped topping.
For the custard I use a can of full-fat coconut milk combined with cornstarch, sugar, vanilla, and a bit of coconut oil to help the filling set. The result is a silky, rich custard that pairs perfectly with fresh bananas.
How to make it
Prepare the crust: To keep this recipe easy, you can use a store-bought cookie crust or one of my vegan crusts. I often use my Healthy Vegan Pie Crust (gluten-free) because it tastes great and holds up well when prebaked. Another option is my Easy Vegan Pie Crust, prebaked with pie weights to prevent shrinking.
Make the custard: In a small bowl whisk a portion of the coconut milk with the cornstarch until smooth. In a small saucepan, warm the remaining coconut milk with sugar and a pinch of salt over medium heat until it reaches a gentle simmer. Whisk the cornstarch mixture into the warm milk and continue cooking, whisking frequently, until the mixture thickens. Remove from heat and stir in the vanilla and coconut oil.
Alternatives to coconut: If you prefer not to use canned coconut milk, you can substitute 1 1/2 cups of another non-dairy milk (soy, almond, or oat). The custard will be slightly thinner but will still set in the pie. Coconut oil can be omitted if needed.
Pour the warm custard into the prebaked crust. It may be slightly loose at first but will firm as it cools.
Cover the pie with plastic wrap and chill in the refrigerator for 2–4 hours or overnight. When fully chilled, slice the bananas and layer most of them over the custard, reserving a few slices for decoration.
Top the pie with vegan whipped cream and arrange the remaining banana slices on top for a pretty finish.
Whipped topping options
I like So Delicious CocoWhip for a quick store-bought option. If you prefer to make your own, try an aquafaba-based Vegan Whipped Cream or a Coconut Whipped Cream made from chilled canned coconut milk. Either choice complements the custard and bananas nicely.
More vegan pie ideas
- Vegan Chocolate Pie
- Vegan Strawberry Pie
- Vegan Pumpkin Pie
Vegan Banana Cream Pie
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Ingredients
- 1 Healthy Vegan Pie Crust (see options)
Vanilla custard
- (1) 13.5 oz can full fat coconut milk, divided
- 3 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons coconut oil
- 1 1/2 teaspoons pure vanilla extract
The rest
- 3 large bananas, sliced
- 1 container non-dairy whipped cream (I used So Delicious CocoWhip)
Instructions
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Pre-bake the chosen pie crust and let it cool while you make the custard. You can use a store-bought cookie crust or a homemade vegan crust.
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In a small bowl combine 1/2 cup of coconut milk with the cornstarch and stir until smooth. Set aside.
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In a small pot over medium heat whisk together the remaining coconut milk, sugar, and salt. Warm until it begins to simmer.
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Whisk the cornstarch mixture once more, then add it to the pot. Bring to a gentle boil, whisking frequently for 5–10 minutes until it begins to thicken. It will continue to firm as it cools.
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Remove from heat and stir in the coconut oil and vanilla. Pour the custard into the pre-baked crust. Let cool at room temperature for 10 minutes, then refrigerate for 2–4 hours or overnight. Cover with plastic wrap if desired to prevent a skin from forming.
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When chilled, slice the bananas and layer most of them on the custard, saving some slices for decoration.
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Top with vegan whipped topping and arrange remaining banana slices on top just before serving.
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Serve right away. Store leftovers covered in the refrigerator for 1–2 days.
Notes
- Blind bake an Easy Vegan Pie Crust: Chill the crust, preheat the oven to 375°F, line with parchment, add pie weights (or dried beans/sugar), and bake for 15 minutes. Remove weights, prick the bottom with a fork, and bake another 15 minutes. Cool before filling.
- Nutritional information is an estimate and will vary based on the crust and whipped topping you choose.
- Canned coconut milk yields the creamiest custard. If substituting another non-dairy milk, use 1 1/2 cups; expect a slightly thinner custard. Coconut oil is optional.
- The pie is gluten free if you use a gluten-free crust.
Nutrition
| Calories: 305kcal
| Carbohydrates: 41g
| Protein: 7g
| Fat: 15g
| Sugar: 22g
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