Vegan Banana Cream Pie

A creamy, rich vegan banana cream pie with layers of fresh bananas, silky vanilla custard, and fluffy whipped topping inside a crisp pie crust.

Yield

1 standard 9-inch pie
8–10 servings

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Ingredients

For the Pie Crust

Option 1: Easy Cookie Crust

• 2 cups vegan vanilla cookies or graham cracker crumbs
• 5 tbsp melted vegan butter or coconut oil
• 2 tbsp sugar (optional)

Option 2: Traditional Pie Crust

• 1 1/4 cups all-purpose flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup cold vegan butter
• 3–5 tbsp ice water

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For the Banana Custard Filling

• 2 1/2 cups unsweetened plant milk
  • Oat, soy, almond, or coconut milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 3 tbsp vegan butter
• 2 tsp vanilla extract
• 3 ripe bananas, sliced

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For the Vegan Whipped Cream

Option 1: Coconut Whipped Cream

• 1 can full-fat coconut milk, chilled overnight
• 2–3 tbsp powdered sugar
• 1 tsp vanilla extract

Option 2: Store-Bought Vegan Whipped Topping

Use ready-made vegan whipped cream.

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Optional Garnishes

• Banana slices
• Crushed cookies
• Toasted coconut
• Chocolate shavings
• Cinnamon dusting

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Equipment

• Saucepan
• Whisk
• Mixing bowls
• Electric mixer (optional)
• Pie dish

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Instructions

Step 1: Prepare the Crust

Cookie Crust Method

1. Mix cookie crumbs with melted vegan butter.
2. Press firmly into pie dish.
3. Refrigerate 20–30 minutes.

Traditional Crust Method

1. Mix flour, sugar, and salt.
2. Cut in cold vegan butter.
3. Add ice water gradually until dough forms.
4. Chill 30 minutes.
5. Roll out and place into pie pan.
6. Prick with fork.
7. Bake at 375°F (190°C) for 15–20 minutes until golden.
8. Cool completely.

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Step 2: Make the Custard

1. In a saucepan, whisk together:
   • Sugar
   • Cornstarch
   • Salt
2. Slowly whisk in plant milk until smooth.
3. Place over medium heat.
4. Cook while whisking constantly for:
   • 6–10 minutes

The mixture should become thick and pudding-like.

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Step 3: Finish the Custard

1. Remove from heat.
2. Stir in:
   • Vegan butter
   • Vanilla extract
3. Cool 10–15 minutes, stirring occasionally.

Do not let it fully set before assembling.

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Step 4: Layer the Pie

1. Arrange banana slices across bottom of crust.
2. Pour warm custard over bananas.
3. Smooth the top.

Optional:

• Add another layer of bananas in the middle.

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Step 5: Chill

1. Cover surface lightly with plastic wrap or parchment touching custard.
2. Refrigerate:
   • At least 4 hours
   • Preferably overnight

The filling should fully set.

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Step 6: Make Coconut Whipped Cream

1. Scoop solid coconut cream from chilled can into bowl.
2. Add powdered sugar and vanilla.
3. Beat until fluffy.

Do not use the watery liquid portion.

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Step 7: Finish & Serve

1. Spread or pipe whipped cream on pie.
2. Garnish as desired.
3. Slice with sharp knife.

Serve chilled.

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Flavor Variations

Chocolate Banana Cream Pie

Add:

• Layer of vegan chocolate ganache
  OR
• 2 tbsp cocoa powder to custard

Peanut Butter Banana Pie

Add:

• Peanut butter layer beneath custard

Coconut Banana Pie

Add:

• Toasted coconut flakes

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Storage

Refrigerator

• Up to 4 days

Best eaten within first 2 days for freshest bananas.

Freezing

Possible, but texture may soften after thawing.

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Approximate Nutrition (Per Slice)

• Calories: 320–450
• Protein: 3–6 g
• Fat: 15–24 g