Vegan Banana Cream Pie Recipe
This Best Vegan Banana Cream Pie recipe features layers of delicious flavors. Vegan Banana Pie has a golden cookie crust, a tasty vanilla pudding pie filling, freshly sliced bananas, and coconut cream whipped topping. Dairy Free Banana Cream Pies are a family favorite dessert and an easy recipe that yields fluffy vegan cream filling 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 I 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.
I’m going to surprise her this year with this dairy free pie 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.
Place vanilla sandwich cookies in a food processor and add melted vegan butter. Pulse until a fine crumb forms. Press this into a pie pan.
Banana Cream Pie with Coconut Milk Filling
The next step in this vegan banana pudding pie is to make the creamy vegan banana cream pudding.
Pour sugar, cornstarch and salt in a saucepan over medium heat. Add plant-based cream and milk and stir to combine. Stir occasionally.
Usually when making a pudding you’re worried about lumps, but there’s no reason to worry about that with this recipe.
Place tofu, vegan butter and nutritional yeast flakes (for color) in a food processor. Pulse until smooth. Add the thickened pudding mixture and pulse again. The food processor will take care of any lumps that may have formed when the pudding was cooking.
Vegan Puddings
Now, there are lots of ways to make a dairy free banana pudding for dairy free pie filling. For this recipe 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 an eggless banana cream pie.
Interestingly enough, Jello vanilla pudding is dairy-free as well so you can use that with plant-based milk to create a vegan vanilla pudding. Talk about an easy banana cream pie recipe!
Add Bananas and Coconut Whipped Topping
Pour half of the vegan pudding into the prepared pie crust. Next, add a layer of sliced bananas then top that with the rest of the pudding. It creates a nice dramatic look to the finished banana cream pie. Top this with a layer of coconut whipped topping.
Another favorite cream pie is this Vegan Coconut Cream Pie recipe.
There you have it — vegan custard pie infused with bananas!
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 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!
Expert Tips
Use these expert tips and tricks to make this healthy 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.
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.
Love Vegan Banana Desserts?
If you love vegan banana desserts recipes, these beauties should be on your list:
- This Vegan Banana Bread recipe is simple to make a real crowd favorite!
- These Vegan Banana Muffins are topped with streusel for added deliciousness!
- Let’s talk about Vegan Banana Pancakes because they’re amazing!
- Of course, everyone’s favorite is this fall on the floor good Vegan Banana Cake!
- OK, no bananas here but for a change of pace, this Vegan Key Lime Pie is a go-to favorite!
It’s easy to make banana desserts vegan because bananas are a great substitute for eggs!
For a real change of pace, try this Vegan Flan recipe with caramel sauce. It’s amazing!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Banana Cream Pie
Ingredients
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
Instructions
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
Equipment
Notes
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.
I clearly have a thing for pies. If you’re like me, why not check out my Vegan Pumpkin Pie or my Chocolate Brownie Pie. Whichever pie you choose…Enjoy!
48 Responses to Vegan Banana Cream Pie Recipe
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Is it shallow to say, “I love you” when someone veganizes your favorite pie recipe? (Even if it is, I don’t care.) Thank you so much for this, Marly! I can’t wait to make this for Thanksgiving. One question, though…I can’t get the culinary coconut milk here. Can I sub a can?
You’re my banana cream pie hero. That is all. 🙂
Ahh, you’re so sweet Nichole! So glad you both inspired me on this…and that you love it too!
I think I might just make it this next week. Although I don’t think I can get the culinary coconut milk here. Can I sub a can of full-fat coconut milk?
You can definitely substitute a can of coconut milk, but I highly recommend putting it in the fridge first and separate out the thinner milk. For this recipe you’d want to only use the full fat milk that solidifies in the can after refrigerating for a few hours. Don’t throw out the thinner milk though. That’s good stuff and you can use it in other recipes that call for milk or water. Let me know how it goes!
Oh my, it looks so creamy and delicious. And I bet the coconut milk really add a nice flavor.
Sometimes coconut milk can be overpowering, but it doesn’t seem to do that with this recipe. I think maybe the bananas win that war! 😉
So I have a non vegan banana pie cooling in the fridge as I type. I LOVE your photos and this very happy inducing pie!
Ahh, I hope this is an example of “great minds think alike” because I like being on the same page with you! 🙂
Great job taking a classic nonvegan recipe and making it work! The lighting is terrific which makes your pictures pop!
Thanks Betsy – I always love your kind comments…and your dessert recipes too!
Wooh, I just made this! It’s in the fridge so I haven’t tasted the finished product yet, but I tried everything separately ofcourse and it was wonderful 😀 Since golden oreo’s are not sold here I substituted Lotus Speculoos cookies, and I blended 2 bananas with the cream to make it more banana-y, because I frigging love bananas. I also added some grated dark chocolate in the middle and on top! I’m confident it’s going to be awesome 😀
IT IS AWESOME OMG
Yay! I can’t stay out of this pie either. And we had some non-vegetarian friends over last night which meant I HAD to try it on them. They loved it too. Yippee!
Judith – you just rocked my world with these adaptations! Great ideas. I think we might be soul sisters because I friggin’ love bananas too! OK. You know what I would love? For you to take a picture and send it to me!! #NamelyMarly
This is gorgeous, Marly! I will definitely be giving this a try. Love how inventive it is! And that nutritional yeast – gorgeous color 😀 Bravo!
Thanks, Dana. You made my day! 🙂
Hi all! lol! im trying to change my eating habits and want to make vegan desserts! anybody know of a good vegan site? besides this site! i stopped eating McDonalds and all fast foods! As I said I want to try vegan!
Stopping fast food is a great start, Cheryl! Check out my Recipe Finder for vegan desserts and treats!
wow that looks delicious, I am going to make that for sure, I have never seen golden Oreos over here so I will look for them, they may be on the shelves I am not much of a biscuit eater so I probably haven’t noticed but they look wonderful for the base.
If you can’t find golden Oreos nearby then feel free to substitute vanilla sandwich cookies or even graham crackers. Let me know how it goes!
this looks delicious, but wouldn’t the “oreo’s” be non vegan since their a GMO Food Product?
I will be making this for Thanksgiving. It’s just my husband and me so we will have lots of pie!! I’ll take a picture for you.
I can’t wait to see it Lisa! Happy early Thanksgiving to you!!
It looks so good. However, isn’t there milk product in the oreos? And I’m sorry to say but all the soy in our country is gmo. Sometimes it’s better to with the organic choices. But it looks really good.!
Hi Michelle! There’s no milk products in Oreos in the states but I’ve heard that’s not the case in Europe. Feel free to substitute plain yellow cream cookies or graham crackers. That pie is gonna taste good if were served on a piece of toast! OK. Maybe not really, but almost!
Tofu isn’t always available here in Egypt, what can I use instead?
Sounds super delicious! I have a suggestion though..definitely go with the other vanilla cookie of your choice option for the crust. Because Oreos – really? There is a distinct lack of food ingredients in Oreos. Just because it’s vegan DOES NOT mean healthy. We can have our health and eat the pie too! Can’t wait to make this for the holidays, thank you!
You can use whatever cookies you’d like, but for me I wouldn’t change a thing with this crust! I love how it works with this pie! 🙂
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. Taking second pieces or even asking for a piece after trying a little bit. So thank you so much for sharing and I’ll definitely be making this again.
Nom, nom, nom,nom…made it…and it is D-Lish!!! I’ll put a picture on Instagram for you, Marly. Hope you are having a wonderful Thanksgiving Day!!
My husband made this pie for Thanksgiving and it is the BEST banana cream pie I’ve ever had. It is better than Village Inn’s BCP and that was my favorite before I became vegan. Thank you so much for this recipe! I’ve added it to our favorite recipe collection. The only changes we made to the ingredients were So Delicious coconut coffee creamer instead of culinary cream and we used guar gum instead of xanthan gum. The golden Oreo crust was perfect!
I have a question, I made this recipe, and I did exactly as you described, I only put 3 mashed bananas in the pudding recipe extra. Is it possible that the pudding won’t stiffen because of the mashed bananas? It has been in the refrigerator for about 3.5 hours now and it is still too runny to cut in to pieces. Do you have any tips for me maybe on this short notice. Sorry for the bad English I’m from the Netherlands so forgive me.
Greetings Kelly
Hi Kelly. So I’m not sure I understand. You added three mashed bananas to the pudding? If so, I can imagine that would cause the pudding not to set firmly. I love your creativity though and I could see myself doing the same thing. If that were the case and I had done that, I probably would put the pie in the freezer and serve it as a frozen pie. I bet it would be good like that!
Hi, I indeed did, but still te pie was liquid when I served It so instead of a pie we had en bowl of pudding at easter brunch, anyway itwas heavenly delicious! I will keep trying and succeed.. eventually haha
could i use turmeric instead of nooch?? i fear that i would taste the cheesy flavor.
Hi Alima. Sure, you can use turmeric. And you’d only need a little bit because it adds a lot of color. Sometimes I like a bit of the nooch because a lot of traditional recipes call for eggs which have a rich flavor and I think the nooch brings that richness. But either way, that banana cream pie is so good! Hope you enjoy it as much as we do!
I made this banana cream pie a few months ago and it was delicious. My granddaughter loves chocolate so the next time I alter just a bit and used the chocolate Oreo for the crust and chocolate almond milk and 2 tbsp of cocoa powder for the filling and made a delicious chocolate cream pie with this recipe. We have made both pie several times and always come out delicious. Thank you for the recipe. Looking forward to trying more of your recipes.
PAM! I LOVE that you did that! Thanks for sharing it with me too…I may be planning another pie extravaganza and chocolate cream sounds so good!
Hi, I accidentally used coconut milk from a can and not just the cream, do you think I need to add more cornstarch or will it still thicken? It looks just a bit runny now, but still voluptuous
Hi Wren, Oh coconut milk. I can be so problematic. Because even from can to can things can be so different! I think you should be fine, between the tofu and the cornstarch for thickeners. I might cookie the coconut milk a little longer to let some of the more liquid part of the can to evaporate. You could also add a little bit of chia seeds (like 1 or 2 tablespoons), if you don’t mind the little black flecks that will be added. Let me know how it goes!
Very excited to try out this recipe! If I can’t find the culinary coconut milk you mentioned, would coconut cream be a better substitute that the creamy part of regular coconut milk? Not sure how many cans I would need to make 1 1/2 cups of just the creamy part. 🙂
Hi Auni! Yes, I believe the cream part from a can of coconut milk would work. Thanks for this, I will add a note to the recipe.
Is Oreo vegan ?
Hi Fayol, Oreos are vegan in the US are considered vegan. Check out this tweet about Oreos by Peta for confirmation. I should clarify, however, that some people get hung up on the sugar used in products. Some refined sugars are processed with bone chard. I am a secular vegan, which means I’m passionate, but not so rigid as to care about sugar. It creates some “holier than thou” litmus test, if you ask me. As if only those who jump thru all these hurdles can you use the title vegan. That’s my two cents (and more) on the topic. Hope it helps!
So delicious!!!!!!!!!!!! I add a layer of melted chocolat on the crust. Thank you so much for this recipe!
I have made this a few times and it was great! but don’t remember it having the Ripple half and half….if I can’t find it what’s a substitute
Hi Candice. So glad you like this recipe! I originally called for So Delicious Culinary Coconut Milk in this recipe but I was finding it more difficult to find it. However, I’ve noticed I can find Ripple in places like Target, Walmart, my local grocery store, Sprouts, and more. If you can still find that culinary coconut milk, that’s great. Or any thick non-dairy creamer like Ripple, etc. There are so many of them on the market these days!
It was so good! We used monkfruit instead of sugar, almond crust instead of cookies, and so Delicious topping instead of making our own. I got a little too much agar- I didn’t measure- and it was a bit too stiff, but I would definitely make it again using arrowroot perhaps! I would also blend the bananas in instead of having chunks in the pie. Thanks for another winner!