Best Ever Vegan Banana Cream Pie
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Our Best Ever Vegan Banana Cream Pie recipe is a timeless dessert that’s both indulgent and surprisingly easy to make vegan and dairy-free. With a creamy custard filling, fresh bananas, and fluffy whipped topping, this banana pie is guaranteed to impress!
If you love creamy pudding desserts, don’t miss this decadent Vegan Chocolate Pudding or the light and tangy Vegan Irish Lemon Pudding.
Why You’ll Love This Vegan Banana Dessert
- No dairy, no problem: This pie is rich, creamy, and completely dairy-free, so everyone can enjoy it guilt-free.
- Customizable crust: Whether you love a flaky pastry crust, a buttery graham cracker base, or a chocolatey Oreo crust, you’ve got options.
- Banana lovers rejoice: Packed with fresh bananas and topped with fluffy whipped cream, this pie is a banana lover’s dream.
- Simple but impressive: The homemade pudding takes it over the top, but it’s surprisingly easy to whip up!
For more pie inspiration, check out this Classic Vegan Pumpkin Pie or this Luscious Vegan Pecan Cream Pie.
Ingredients for Our Vegan Banana Cream Pie Recipe
The Best Vegan Pie Crust
- 1 pie crust of your choice: pastry crust (pre-baked), vegan graham cracker crust, or Oreo crust
Homemade Dairy-Free Banana Custard
- 1 can (13.5 oz) full-fat coconut milk (or 1 1/2 cups of vegan heavy cream, almond milk, oat milk, or soy milk)
- 1/4 cup cornstarch
- 1/2 cup granulated organic sugar
- 1/4 teaspoon salt
- 2 tablespoons vegan butter
- 2 teaspoons pure vanilla extract
Toppings for Your Vegan Banana Dessert
- 2-3 large bananas, sliced
- 1 container of non-dairy whipped cream (like TruWhip) or a delicious coconut whipped cream
Quick Substitutions for Easy Vegan Pudding
- If you’d rather not make homemade pudding, opt for a vegan vanilla pudding mix like Vivian’s Live Again Vegan Creamy Vanilla Pudding and prepare it using 1 1/2 cups of non-dairy milk to save time!
Instructions How to Make the Best Vegan Banana Cream Pie
Pre-Bake the Crust
- Start by pre-baking your pie crust of choice according to its instructions in a pie dish. Let it cool while you prepare the luscious custard filling.
Whip Up the Pudding
- In a small bowl, combine 1/4 cup of coconut milk and the cornstarch until smooth. Set it aside.
- In a small saucepan over medium heat, whisk the remaining coconut milk, the cornstarch mixture, sugar, and salt. Cook, whisking frequently, until the mixture thickens (about 5-10 minutes).
Add the Final Touches
- Remove the pudding from heat and stir in the vegan butter and vanilla extract.
- Pour the custard into the cooled crust and let it cool at room temperature for 10-15 minutes before transferring it to the fridge to set for 2-4 hours or overnight.
Assemble Your Pie
- Once the pudding has set, slice your bananas. Layer them on top of the custard or simply arrange them on top, depending on how much banana flavor you want.
- Spread the non-dairy whipped cream over the bananas and decorate with extra banana slices just before serving.
Variations on This Easy Vegan Pie
- Chocolate Banana Cream Pie: Add a layer of melted vegan chocolate over the crust before pouring in the pudding or top with chocolate shavings.
- Nutty Delight: Sprinkle chopped nuts like pecans or walnuts over the whipped topping for extra texture.
- Tropical Vibes: Swap bananas for sliced mango or pineapple for a fruity twist.
For a chocolate lover’s twist on pie, check out this Vegan Chocolate Peanut Butter Pie.
How to Store Your Dairy-Free Banana Pie
- Got leftovers? Cover the pie tightly and store it in the refrigerator for 1-2 days. While the whipped topping will hold up, the bananas may start to brown after a day or two, so try to enjoy it while it’s fresh!
FAQs About Vegan Banana Cream Pie
Can I use a store-bought pudding mix?
- Absolutely! Look for a vegan vanilla pudding mix and follow the instructions, using 1 1/2 cups of non-dairy milk.
What’s the best non-dairy whipped cream?
- TruWhip and So Delicious CocoWhip are great options, but you can also make your own whipped coconut cream at home!
Can I make this pie gluten-free?
- Yes, just use a gluten-free crust and double-check that your cornstarch is certified gluten-free.
What’s the secret to avoiding pudding skin?
- Cover the pudding with plastic wrap directly touching the surface before chilling it in the fridge.
A Dairy-Free Banana Dessert Everyone Will Love
This vegan banana cream pie isn’t just a dessert; it’s an experience. From the creamy homemade pudding, the sliced bananas to the fluffy whipped topping, it’s everything you could want in a mouth-watering dairy-free banana pie . So grab your whisk, roll up your sleeves, and let’s get pie-making. Trust me, this is one dessert you’ll want to make again and again!
Share on Pinterest, Instagram and Facebook! Tag me on Instagram if you make it, I’d love to see it!
More Incredible Vegan Desserts
- Classic Vegan Pumpkin Pie
- Vegan Chocolate Pudding.
- 30 Creamy Vegan Pudding & Mousse Recipes
- Vegan Carrot Cake
Vegan Banana Cream Pie
A creamy and indulgent vegan banana cream pie made with a flaky crust, luscious homemade dairy-free vanilla pudding, fresh banana slices, and a fluffy whipped topping. Perfect for any occasion, this easy-to-make dessert is completely dairy-free and customizable with different crust options!
Ingredients
- 1 pie crust of choice pre-baked if pastry – 1 crust (approximately 9 inches / 23 cm)
- 1 can full-fat coconut milk 13.5 oz – 400 ml
- 1/4 cup cornstarch – 30 g
- 1/2 cup granulated organic sugar – 100 g
- 1/4 teaspoon salt – 1.5 g
- 2 tablespoons vegan butter – 30 g
- 2 teaspoons pure vanilla extract – 10 ml
- 2-3 large bananas sliced – 300-450 g
- 1 container non-dairy whipped cream – 227 g e.g., TruWhip or similar
Instructions
Pie Crust
- Pre-bake your pie crust according to its instructions and let it cool completely.1 pie crust of choice
- Quick Substitutions for Easy Vegan Pudding - If you’d rather not make homemade pudding, opt for a vegan vanilla pudding mix like Vivian's Live Again Vegan Creamy Vanilla Pudding and prepare it using 1 1/2 cups of non-dairy milk to save time!
Homemade Vegan Pudding
- In a small bowl, mix 1/4 cup (60 ml) of coconut milk with the cornstarch until smooth.1/4 cup cornstarch – 30 g, 1 can full-fat coconut milk
- In a saucepan, whisk together the remaining coconut milk, cornstarch mixture, sugar, and salt over medium heat. Cook for 5-10 minutes, stirring frequently, until thickened.1/2 cup granulated organic sugar – 100 g, 1/4 teaspoon salt – 1.5 g
- Remove from heat and stir in vegan butter and vanilla extract.2 tablespoons vegan butter – 30 g, 2 teaspoons pure vanilla extract – 10 ml
- Pour the custard into the cooled pie crust and let it cool at room temperature for 10-15 minutes.
- Cover the custard with plastic wrap to prevent a skin from forming and chill in the refrigerator for 2-4 hours or overnight.
Garnishing Your Pie
- Slice bananas and layer or arrange them on top of the custard.2-3 large bananas
- Spread non-dairy whipped cream over the bananas and garnish with extra banana slices if desired.1 container non-dairy whipped cream – 227 g
- Serve immediately and refrigerate any leftovers for up to 2 days.
Notes
- Crust Choice: Make sure the crust is fully cooled before adding the custard to prevent it from getting soggy.
- Prevent Pudding Skin: Cover the surface of the custard with plastic wrap while chilling to avoid a skin forming.
- Full-Fat Coconut Milk: For the best consistency, use full-fat coconut milk or vegan heavy cream; lower-fat options may result in a thinner custard.
- Serving Freshness: The bananas will start to brown after about 1-2 days, so for the best presentation, assemble and serve the pie on the same day.
- Chill Time: Allow the pie to chill for at least 2 hours, but overnight is ideal for the custard to set properly.
