This vegan Banana Cream Pie features layers of delicious flavor, beginning with a golden cookie crust, a tasty pudding pie filling, freshly sliced bananas, and coconut cream whipped topping. It’s a family favorite dessert and a fairly easy recipe that yields layers of delicious flavors everyone will love!
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I am in love with this recipe. 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 I if there’s anything I know about myself…I LOVE being happy! So bring on the Vegan Banana Cream Pie and the happiness! What’s next? Unicorns and rainbows? I can always hope!
This 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 slipped off the menu over the last few years. Maybe, just maybe, she always made that pie for ME and because I was vegan she decided it would be too hard to make a vegan version of this recipe.
I’m going to surprise her this year with this recipe. I can’t wait to see the look on her face when she tries it. Because it’s good. Dang good!
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.
Of course, I love just about anything combined with bananas.
I paired that up with a delicious, creamy banana cream pudding. There are lots of ways to make a vegan pudding, I used coconut milk paired with cornstarch. 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, the traditional
- Agar Agar (either flakes or powder)
- Arrowroot Starch (a new favorite of mine)
- Chia Seeds
All of these will work effectively to create a nice pudding layer for a vegan banana cream pie.
I included some sliced bananas to fill up the middle of the pie and covered it with more banana cream pie filling. It creates a nice dramatic look to the pie. We eat with our eyes, so this is an important step!
Do you see that pie? It’s done and ready for some Coconut Cream Whipped Topping. I added more sliced bananas to give it some more banana pop!
Easy Banana Cream Pie
This is a relatively easy vegan banana cream pie recipe because we use a cookie crumble crust. Some recipes might call for a baked crust, but those take too long. And if you prefer an even easier banana cream pie, go ahead and buy a graham cracker crust. That will work!
The next step is making the pudding. Because we use tofu in this recipe as a thickener, the pudding comes together nicely. The rest was merely about assembly.
No-Bake Banana Cream Pie
You don’t need to fire up the oven for this recipe, simply heat up the pudding ingredients on the stove-top. Once that’s cooled down, pour it into your pie crust and return it to the fridge to cool.
I used my vegan coconut whipped topping on this pie to create the “cream” layer. It’s pretty easy to make and adds a lot to this dessert recipe. However, you can buy vegan whipped toppings at the store now. And if that’s a step you feel like skipping, I say go for it!
What Can I Do with Overripe Bananas?
It’s always an easy option to freeze overripe bananas. I slice them up, put them on a tray and place that in the freezer. Then, once the bananas are frozen, I transfer them to a freezer bag. I do this because I love putting frozen bananas in our green smoothies, or in my favorite Nice Cream recipes!
Of course, now you can use your overripe bananas to make this vegan banana cream pie too. Be sure to use them in the pudding layer. Reserve your more firm bananas to add the slices to the top of the pie.
How Long Can You Keep Banana Cream Pie in the Fridge?
Bananas are produce and therefore you’ll want to eat this banana cream pie quickly. This pie will last about 3 – 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.
And now, one more photo of this beautiful Vegan Banana Cream Pie – it’s vegan people!!
I hope you love this recipe as we do! Make it today and take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
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 Ripple half and half, vanilla (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 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 no 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