Vegan Banana Cream Pie

Every slice of this vegan banana cream pie has layers of vanilla pudding, fresh bananas, coconut whipped cream, and a crispy cookie crust.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 199kcal

Author Marly McMillen

Equipment

Ingredients

Golden Cookie Crust

24 golden Oreos (or any vanilla cream cookie)
4 tablespoons vegan butter dairy free margarine, sliced

Cream Pie Filling

½ cup sugar
⅓ cup cornstarch (see notes)
¼ teaspoon salt
1 ½ cups vegan evaporated milk (See note)
1 cup plant-based 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 to 3 bananas peeled and sliced
Coconut Whipped Topping

Cups - Metric

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.

Notes

Use gluten-free cookies to make this pie gluten-free

You can use different thickeners besides cornstarch, such as arrowroot powder. Do that in a 1-to-1 ratio. You can also use Agar Agar flakes. Use 1 tablespoon Agar Agar flakes in place of the cornstarch.

You can buy vegan coconut whipped cream at most health food stores these days if you'd like to use that instead of making it yourself.

If you don't want to make vegan evaporated milk, you can substitute a thick vegan creamer or vegan half & half.

For a creamy. yellow color to your vanilla pudding, you can add a pinch of turmeric or natural yellow food coloring.

Nutrition