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!
Servings: 8
Calories: 240kcal
Cost: $8
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.