A great Vegan Banana Cream Pie that is also 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, 

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

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 Vegan 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 banana cream pie filling, blend all ingredients until smooth and creamy. Cook in a saucepan on medium heat, stirring constantly until thickened, 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 the 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

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.

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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

Vegan Banana Cream Pie

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. 
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan banana cream pie
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8 servings
Calories: 345kcal

Equipment

  • 1 pie plate

Ingredients

For The Filling

  • 1 15 ounce can coconut milk
  • 1/2 cup raw cashews soaked for 1 hour, drained and rinsed
  • 1/4 cup maple syrup
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 bananas cut into slices

Topping

  • coconut whipped cream *link to the recipe
  • 1 banana sliced

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 2 tablespoons non-dairy butter melt, (I used Earth Balance Buttery Spread)

Instructions

For The Crust

  • Preheat oven to 325 °F. Crumble graham crackers by pulsing in a food processor until finely crushed, or alternatively, place them in a plastic storage bag and pound them with a hard object, such as a rolling pin. Prepare your baking dish. This recipe can make a standard pie, about 15 muffin sized mini pies, or 12 mini pies. If you are using a muffin pan, use cupcake liners for ease of removal.Mix the graham cracker crumbs and butter in a bowl, then add to prepared pans. The mixture will be quite crumbly but will come together with you pressing on it.Place in preheated oven for 5 minutes. Remove and let cool.

Prepare The Filling

  • 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.
  • 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.

To Serve

  • Top the middle with coconut whipped topping and banana slices. Slice and serve.

Nutrition

Calories: 345kcal | Carbohydrates: 34g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 171mg | Potassium: 406mg | Fiber: 3g | Sugar: 14g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg