Vegan Banana Cream Pie
The ultimate Vegan Banana Cream Pie! Features thick vanilla custard, fresh bananas, coconut whipped cream, & a golden cookie crust. Easy, dairy-free, & eggless.
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This Vegan Banana Cream Pie features thick, velvety vanilla custard layered with fresh banana slices, piled high with fluffy coconut whipped cream, and nestled inside a buttery golden sandwich cookie crust. It has all the nostalgic, luscious comfort of a traditional diner pie—without a single drop of dairy or eggs.
Whether you need a showstopping dessert for a holiday gathering or a simple no-fuss treat for warm summer days, this recipe delivers perfect sliceable results every time.
Want to see exactly how it comes together step-by-step? Watch our full video tutorial below to follow along in the kitchen!
Reader Reviews
★★★★★
Chiara
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.
★★★★★
Stephanie M
My husband made this pie for Thanksgiving and it is the BEST banana cream pie I’ve ever had.
In this Post
Watch How to Make This Pie
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Golden Oreos: These create a delicious, buttery Oreo pie crust with zero effort. Classic chocolate Oreos or gluten-free vanilla sandwich cookies work great, too!
- Vegan Butter: Adds rich flavor and structure to the crust and pudding. Earth Balance, Miyoko’s, or a quality homemade vegan butter all perform well.
- Granulated Sugar: Sweetens the vanilla custard base to perfection.
- Cornstarch: The primary thickener that gives the pudding its signature, sliceable texture. Arrowroot starch can be used as a 1:1 substitute if preferred.
- Plant-Based Milk: Choose a creamy, neutral-tasting milk such as oat, cashew, or soy milk for the richest custard texture.
- Silken Tofu: Blends seamlessly into the cooked pudding base, creating an ultra-silky, stable texture that holds its shape when sliced without taste-testing like tofu! Check out our guide on how to buy tofu products if you’re new to cooking with silken tofu.
- Nutritional Yeast Flakes: Just a pinch of nutritional yeast flakes adds subtle color and a rich, rounded depth of flavor to dairy-free puddings. Alternatively, use a tiny pinch of ground turmeric or a drop of yellow food coloring for hue.
- Fresh Bananas: Look for bananas that are bright yellow with just a few small spots. Overly ripe bananas get mushy quickly and can release excess moisture into the pie.
- Vegan Whipped Cream: Piled on top for that classic diner look! Homemade Coconut Whipped Cream delivers the best flavor, but store-bought tub or tubed vegan whipped topping works in a pinch.
How to Choose the Best Bananas
Avoid Overripe Bananas: Bananas with heavy brown spots or soft flesh release excess moisture (weeping) into the pie, which breaks down the custard and makes the crust soggy.
Avoid Firm Green Bananas: Unripe bananas lack sweet natural flavor and remain too starch-heavy for a soft cream pie layer.
Kitchen Secrets for the Best Cream Pie
- Seal the Bananas: Layering banana slices directly between hot or warm pudding coats them entirely, blocking oxygen exposure and preventing them from turning brown too quickly.
- Avoid Watery Custard: Make sure your cornstarch mixture comes to a full, rolling boil for at least 1 minute on the stovetop. Cornstarch needs heat to activate its full thickening power so your pie slices cleanly.
- Garnish Right Before Serving: If you plan to add extra fresh banana slices on top of the whipped cream, place them on the pie immediately before serving to keep them looking fresh and bright.
How to Make Vegan Banana Cream Pie
Making this dairy-free banana cream pie is straightforward and split into three simple phases:
- Make the Cookie Crust: Pulse the Golden Oreos in a food processor until fine crumbs form. Pour in melted vegan butter and process until combined. Press the mixture firmly into an 8-inch or 9-inch pie dish and chill in the refrigerator to set.
- Cook & Blend the Vanilla Custard: Whisk the sugar, cornstarch, salt, and plant milk in a saucepan over medium heat. Bring to a boil, stirring constantly, until thick. Transfer the cooked pudding to a food processor with the silken tofu, vegan butter, and nutritional yeast, then blend until silky smooth.
- Assemble & Chill: Pour half of the warm vanilla custard into the prepared crust. Top with an even layer of fresh banana slices, then pour the remaining custard over top to seal the fruit. Refrigerate for at least 2 hours until fully set.
- Top & Serve: Finish with generous swirls of coconut whipped cream and extra fresh banana slices right before serving.
Frequently-Asked Questions
Why is my vegan banana cream pie runny?
The cornstarch mixture must come to a full, rolling boil for at least 1 full minute on the stovetop. If it doesn’t get hot enough, the starch molecules won’t fully hydrate and set, leaving the pudding soft or runny after chilling.
How long does vegan banana cream pie last in the fridge?
Covered tightly, this pie will keep well in the refrigerator for 3 to 4 days. For the best presentation, add fresh banana slice garnishes on top right before serving so they don’t oxidize or turn brown.
Can you freeze banana cream pie?
Freezing a whole banana cream pie is not recommended because the fresh banana slices break down and turn watery upon thawing. However, you can freeze individual slice portions for up to 1 month and enjoy them partially frozen as a ice-cream-like dessert treat!
Decorative Piping & Topping Tips
For a bakery-style look, pipe the coconut whipped cream instead of spreading it:
- Fit a piping bag with an open star tip (such as a Wilton 1M).
- Pipe fluted swirls around the outer edge of the pie, leaving small gaps to tuck in fresh banana slices right before serving.
- Chill the piped pie in the refrigerator for at least 1 hour before slicing to help the whipped cream firm up.
Serving Suggestions
You can serve individual slices with drizzles of any of the following:
Storage Tips
Bananas are produce and therefore you’ll want to devour this banana cream pie. This pie will last about 3 to 4 days in the fridge. I would not recommend freezing this pie since the quality of the bananas will deteriorate with freezing. However, you can serve it as a frozen pie. Simply cut it into slices and place those slices on a tray. After they’re frozen, transfer them to a freezer-safe container or freezer bag.
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Vegan Banana Cream Pie
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Ingredients
Golden Cookie Crust
- 24 golden Oreos (or any vanilla cream cookie)
- 4 tablespoons vegan butter
Cream Pie Filling
- ½ cup sugar
- ⅓ cup cornstarch (see notes)
- ¼ teaspoon salt
- 2 cups plant-based milk
- 12 oz silken tofu drained
- 2 tablespoons vegan butter
- 1 tablespoon nutritional yeast flakes
- 2 to 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 an even consistency develops, similar to 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 left over. Lucky You!).
- Place the pie in the fridge 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 vegan whipped cream and add additional slices of banana on top.
- Store the pie in the fridge. It will keep for up to 5 days.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
Video
Nutrition
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.
More Vegan Banana Desserts
If you love this vegan banana cream pie, here are even more banana recipes you’ll want to try:
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
55 Responses to Vegan Banana Cream Pie
Rate / Comment
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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!
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!
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
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!
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!
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!!
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.
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! 🙂
Tofu isn’t always available here in Egypt, what can I use instead?
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!
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!!
this looks delicious, but wouldn’t the “oreo’s” be non vegan since their a GMO Food Product?
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!
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!
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! 🙂
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
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!
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! 🙂
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! 😉
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!