This vegan banana cream pie recipe features layers of delicious flavors, featuring a golden cookie crust, tasty vanilla pudding filling, fresh-sliced bananas, and coconut cream whipped topping. This is a family favorite dessert everyone will love!
I am in love with banana pie recipes. I know. What kind of person loves a pie? I must be terribly shallow. But all I know is this pie makes me feel happy. And if there’s anything I know about myself…I love being happy! So bring on the Vegan Banana Coconut Cream Pie and the happiness. What’s next? Unicorns and rainbows? I can always hope!
This vegan cream pie recipe happened because I asked the question on the Namely Marly Facebook Page, “What’s your favorite Thanksgiving Day dish that you’d like to see veganized?”
There were several responses, but the one I really picked up on was Banana Cream Pie.
My mind immediately raced back to the days of my mom’s dessert table. My mom still makes a mean dessert and she even makes vegan versions for us, but for some reason, banana cream pie slipped off the menu over the last few years.
Why This Recipe is a Winner
- A cookie crumb crust adds buttery flavor and texture, making every bite better than the last.
- Using corn starch to make a thick vanilla cream pudding helps absorb any moisture from the bananas, preserving its shape and delicious flavor.
- Adding fresh banana slices between layers of pudding helps add banana flavor and seals the banana into the pudding, preventing them from weeping.
How to Make Vegan Banana Cream Pie
This pie starts with a golden sandwich cookie pie crust. I could have gone completely traditional and done a baked pie crust, but I loved the idea of these golden sandwich cookies creating a delicious foundation for the pie. It kind of reminds me of vanilla wafers which I always loved combined with bananas.
Step One: Golden Crumb Crust
- Pulse Golden Oreos in a food processor until the cookies are broken up into smaller pieces.
- Add the vegan butter and pulse again until the cookie crumbs until a still coarse, but even consistency develops.
- Press the crust into a pie pan, pushing firmly against the side. Refrigerate for about an hour to set.
Step Two: Vanilla Filling
- Make vegan vanilla pudding by stirring together sugar, cornstarch, and salt in a saucepan. Add the milk and stir until combined.
- Place the saucepan over medium heat and bring to a boil, stirring occasionally. Cook until the mixture thickens. Do not worry about lumps.
- Create a creamy base by pulsing silken tofu, vegan butter, and nutritional yeast flakes in a food processor. Pulse for several seconds until it’s smooth.
- Add the pudding mixture and pulse again until all the ingredients are combined and any lumps from the pudding are gone. Set it aside to cool.
Step Three: Pie Assembly
- Remove the pie crust from the fridge and pour about half of the mostly cooled pie filling into the pie crust.
- Add a layer of sliced bananas.
- Pour the remaining pie filling over the sliced bananas.
Step Four: Coconut Whipped Topping
Top the pie with dollops of coconut whipped topping. Then use a rubber spatula to spread the vegan whipped topping over the top.
Chill the pie by placing it in the fridge to set for at least an hour, preferably two before serving.
Another favorite vegan cream pie is this Vegan Coconut Cream Pie recipe.
I made this and it was sooo good! Everybody who tried it loved it, even people who are very skeptical of vegan dishes were impressed by it.Chiara
My husband made this pie for Thanksgiving and it is the BEST banana cream pie I’ve ever had.Stephanie M
Use these expert tips and tricks to make this vegan banana cream pie recipe perfect every time:
- I used Ripple Half and Half Cream in this recipe. It’s easy to find Ripple (it’s available in stores like Target even)
- I used Earth Balance vegan butter, but Coconut Oil works to create the pie crust too
- Make this into a banana cream pie recipe with graham cracker crust by using graham crackers instead of vanilla sandwich cookies
- If you have banana extract, you can add that to the vanilla pudding for even more banana flavor
- For extra fluffy banana cream pie, make a double batch of coconut whipped cream
- This pie would be even better with a little Date Caramel Sauce drizzled over the top!
- Use gluten-free cookies to make this into a gluten-free pie recipe
- I used nutritional yeast flakes to add color to the vanilla pudding, however, you can add a drop or two of yellow food coloring.
Using cornstarch to create pudding is something I learned from my mom, but now there are so many ways to create pudding. For example, in my Vegan Chocolate Chia Pudding, I used chia seeds.
Here are other thickeners you can use to make vegan pudding:
- Cornstarch — this traditional thickener is easy to find and easy to use.
- Agar Agar — use either flakes or powder to make a lower-carb thick pudding.
- Arrowroot Starch — This is a new favorite of mine, and it’s easy to use.
- Chia Seeds — I use chia seeds to make this banana chia pudding.
- Jello Vanilla Pudding — Interestingly enough, this pudding is dairy-free as well so you can use that with plant-based milk to create a vegan vanilla pudding.
All of these will work effectively to create a nice pudding layer for this vegan banana cream pie.
Bananas are produce and therefore you’ll want to eat this banana cream pie quickly. This pie will last about 3 to 4 days in the fridge. I would not recommend freezing this pie, since the quality of the banana in the pudding will deteriorate with freezing. However, if you want to eat it as a frozen pie, that would work. Simply cut it into slices and place those slices on a tray. After they’re frozen, transfer to a freezer-safe container or freezer bags.
More Vegan Banana Desserts
If you love this vegan banana cream pie, here’s even more banana recipes you’ll want to try:
Vegan Banana Cream Pie
Golden Cookie Crust
- 24 golden Oreos or vanilla cream cookie of your choice
- 4 tablespoons vegan butter dairy free margarine, sliced
Cream Pie Filling
- ½ cup sugar
- ⅓ cup cornstarch (see notes)
- ¼ teaspoon salt
- 1½ cups vegan evaporated milk (See note)
- 1 cup plant milk soy, almond, coconut, etc, vanilla flavored
- 12 oz container of firm silken tofu drained
- 2 tablespoons vegan butter dairy free margarine
- 1 tablespoon nutritional yeast flakes
- 2-3 bananas peeled and sliced
- Coconut Whipped Topping
For the Golden Crumb Crust
- Place the Golden Oreos in a food processor. Pulse for a few seconds until the cookies are broken up into smaller pieces.
- Add the vegan butter. Pulse again until the cookie crumbs until a still course, but even consistency develops. I like a consistency about the size of large grains of sand.
- Press the crust into an 8 or 9" pie pan, pushing firmly against the side. It helps if you use a measuring cup to press the crust against the pan. Refrigerate for about an hour to set.
For the Banana Cream Pie Filling
- Mix sugar, cornstarch, and salt in the bottom of a medium-sized saucepan. Add the milks and stir until combined.
- Place the saucepan over medium heat and bring to a boil, stirring occasionally. Cook until the mixture thickens. Do not worry about lumps. We'll take care of that in a minute.
- Place the silken tofu, 2 tablespoons vegan butter, and nutritional yeast flakes in a food processor. Pulse for several seconds until the mixture becomes very smooth. Remove the lid and push some of the contents down to the bottom and then pulse again. Add the pudding mixture to the food processor and pulse again until all the ingredients are combined and any lumps that may have formed while cooking are gone. Set this aside and allow it to cool a little.
- Once the Pie Filling is mostly cooled, remove the pie crust from the fridge and pour about half of the pie filling into the pie crust. Top this with a layer of sliced bananas. Pour the remaining pie filling over the sliced bananas. (Depending on what size of pan you used, you might have a little of the pudding leftover. Lucky You!). Place in the fridge to set for at least an hour, preferably two before serving.
- Follow the instructions in the link to make the Vegan Coconut Cream Whipped Topping.
- Once your Banana Cream Pie is set, remove it from the fridge, cover it with large dollops of the Coconut Cream Whipped Topping and add additional slices of banana on the top as well
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.