Vegan Banana Cream Pie
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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 easier to make than you might think, and it’s the kind of dessert that even banana haters will come to love. There are 4 main components: the crust, the custard filling, plenty of fresh sliced bananas, and loads of fluffy whipped topping.
Vegan custard is not too difficult to make. I used a can of full fat coconut milk, cornstarch, sugar, vanilla and a touch of coconut oil to help it set.
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How to make it
Get the crust ready: Make this recipe super easy by purchasing a store bought cookie crust. I used my Healthy Vegan Pie Crust (which is also gluten free). I love the taste of it plus it is so easy to pre-bake as it doesn’t ever sink down, not even a little! Or use my Easy Vegan Pie Crust and pre-bake it using pie weights <—these are the ones I have, you do need two packages for one pie crust.
Make the custard: Mix the cornstarch with a little coconut milk in a bowl, then pour the rest of the milk and sugar into a small pot. Bring to a gentle simmer, then add the cornstarch/milk mixture and whisk until thickened somewhat. Remove from heat and stir in the vanilla and coconut oil.
Can’t have coconut? It is possible to use another non-dairy milk, such as soy, almond or oat milk in place of the can of coconut milk. Use 1 1/2 cups. The custard won’t be quite as thick, but it will work. You can also omit the coconut oil if needed.
Pour the custard into the crust, it will still be kind of runny, but will thicken up as it cools.
Cover the pie with plastic wrap and place in the refrigerator to cool for 2-4 hours or even overnight. Once cooled, sliced the bananas and layer most of them on top of the custard, saving some for decorating the top of the pie.
Cover the pie with vegan whipped topping, and decorate with more sliced bananas.
Whipped topping options
Want more vegan pie recipes?
Vegan Banana Cream Pie
- 1 Healthy Vegan Pie Crust, (see below for options)
- 3 large bananas, sliced
- 1 container non-dairy whipped cream (I used SoDelicious Coco Whip), (see below for options)
- In a small bowl, add 1/2 cup of the coconut milk and cornstarch. Stir well and set aside.
- In a small pot over medium heat, whisk together the rest of the can of coconut milk, sugar and salt. Bring to a gentle simmer.
- Quickly stir the cornstarch/milk mixture once more, then add it to the pot. Bring the mixture to a boil, whisking frequently for 5-10 minutes, until it starts to thicken. It won't quite look as thick as custard yet, but it will firm up as it cools.
- Remove from heat, and stir in the coconut oil and vanilla. Pour the custard mixture into the pre-baked and cooled crust. Let cool at room temperature for 10 minutes, then move to the refrigerator and chill for 2-4 hours or overnight. Cover with plastic wrap if desired, to help prevent a film from forming on the custard.
- Once the pie is cool, slice the bananas. Layer most of the banana slices on top of the custard filling, saving some to decorate the top if desired.
- Serve immediately, and refrigerate any leftovers. The pie will only keep for 1-2 days in the refrigerator.
- Nutritional information is an estimate only, and will vary depending on what whipped topping you use, as well as the kind of crust used.
- Coconut milk from a can works best for this recipe, but you could substitute another non-dairy milk if needed, such as soy, almond or oat milk (use 1 1/2 cups if you do). The custard will not be as thick. You can also omit the coconut oil if needed.
- The pie is gluten free if you use my Healthy Vegan Pie Crust.
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