Vegan Banana Cream Pie

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This homemade vegan banana cream pie is so creamy and flavorful.  Definitely the best banana cream pie recipe,  made from scratch with a creamy vegan pudding filling between layers of fresh banana slices and topped with coconut whipped cream and more banana slices in an almond flour pie crust. 

Vegan Banana Cream Pie

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Banana cream pie slice on a white plate in foreground with remaining pie in glass pie plate in the background

A great vegan, gluten-free, dairy-free, refined sugar-free recipe and you won't even miss the dairy. The crust is traditionally made with a flakey crust but any crust will work,  make your own pie crust from one of the following homemade pie crusts or use store-bought:

If you love banana as I do then you will understand why  I layered the cream pie with layers of banana slices. Afterall banana is the key flavor and only natural flavors would work. It was most definitely a family favorite!

  It is definitely an easy banana cream pie recipe! For the filling, I blended all the ingredients, thickened the vegan custard in a saucepan over the stove. Allowed the custard to cool, scooped it in a prepared pie crust with banana slices and coconut whipped topping.

How to make vegan banana cream pie, photo collage with ingredients, blended vegan pudding, cooking pudding and layering of pudding with banana slices, in a pie crust

How To Make Banana Cream Pie?

It is so easy to make a vegan cream pie, much easier than a traditional cream pie that calls for eggs, butter. milk. When making the filling for the traditional pie, so many things can go wrong like the filling being too runny. 

For my vegan cream pie, I   blended coconut milk. cashews, maple syrup cornstarch, vanilla, and salt, very little can go wrong once you follow the simple steps. 

  • To make the banana cream pie filling, add all the ingredients for the filling in a high-speed blender and process until smooth and creamy.
  • Pour filling in a medium saucepan on medium heat, cook stirring constantly with a whisk until filling thickens, about 2 minutes. Remove saucepan from the heat and allow to cool completely.
  • Pour half of the filling into the prepared pie crust. Top filling with banana slices, add the remaining filling.
  • Place pie in the refrigerator for 2 hours to set. Top the middle with coconut whipped topping and banana slices. 
  • Slice and serve.

Does Banana Cream Pie Need To Be Refrigerated?

Yes, your banana cream pie will last for about  2 days in the refrigerator, after this and your banana slices will start turning brown. 

You can make your pie ahead but its best to leave the whipped cream and the banana slices for when you are ready to serve. 

Can Banana Cream Pie Be Frozen?

Yes, you can freeze your banana cream pie, hold the banana slices and the coconut whipped cream until you are ready to serve your pie. 

Remove from freezer and allow your pie to thaw for at least 15 minutes before slicing. 

Overlay Banana cream pie in pie plat topped with coconut whipped cream and fresh banana slices with a slice in a white plate on a wooden board

If you make this almond crust, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
334 kcal / 1396 kJ
Fat:
16 g
Protein:
3 g
Carbs:
48 g
Per portion

Cooking Time

Preparation:
10 min
Ready in:
10 min
For:
8 Servings

Ingredients

Filling

Topping

Instructions

  1. Prepare pie crust and set aside or use store-bought. Place coconut milk, cashews, maple syrup, cornstarch, vanilla and salt in a high-speed blender and process until smooth and creamy.
  2. Pour the pie filling in a medium saucepan on medium heat, cook stirring constantly with a whisk until filling thickens, about 2 minutes. Remove saucepan from the heat and allow to cool completely.
  3. Pour half of the filling into the prepared pie crust. Top filling with banana slices (I used 2 bananas), add the remaining filling. Place the pie in the refrigerator for 2 hours to set.
  4. Top the middle with coconut whipped topping and banana slices.  Slice and serve.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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4 Comments
  1. Brittaney
    June 26, 2019

    Is there an ingredient that is missing? This comes out like pudding and not sliceable for a pie. Great flavor though.

    • Michelle Blackwood
      June 26, 2019

      Brittaney, I’m thinking that your coconut milk is too watery, next time use coconut cream or increase the cornstarch by an extra tablespoon because mine was sliceable after it was chilled.

  2. Kelsey McMunn
    April 4, 2019

    What could you sub the corn starch for? Arrowroot?