Deliciously creamy vegan banana cream pie. A golden oreo cookie crust topped with layers of sliced banana, creamy pudding and whipped vegan cream!
No sooner had we finished making this vegan banana cream pie the other day, and the doorbell rang. It was my sister and her hubby popping by to collect something.
They were so charmed to get served a slice of this pie! In fact they ate 2 slices each and were raving about it!
I love nothing more than my desserts being appreciated I can tell you! I’m sure it’s the same for you. There’s the joy of making something scrumptious and the joy of eating a bit of it yourself, but the most fun is seeing others enjoying what you’ve made.
The perfect crust
I decided to go with golden oreos for the crust, and then instead of just going with a no-bake crust (which is what I usually do), I decided to bake this one.
Jaye often moans about how the crust is crumbly (though personally I have no problem with a crumbly crust), so I baked this one and let me tell you, it holds together! In fact it holds together so well it’s a bit hard to cut it.
And once you’ve cut a slice you can hold it up and take bites out of it as you would a slice of pizza!
It’s your choice though whether to bake it or not bake it. Just bear in mind that if you bake it, it makes a very hard crust – super delicious though, like a hard cookie – and if you don’t bake it, it’s a crumbly cookie crust. Either way – it’s going to be divine.
How to make vegan banana cream pie
The pudding part of this pie is a mix of corn starch, coconut milk, sugar, salt and vanilla and makes the most delicious vanilla cream pudding.
Jaye took one taste of this and declared we have to put this as the filling in some vegan chocolates one of these days!
I used the same method as I used in my coconut cream pie, where I mixed whipped coconut cream in with the pudding to make a delicious pie filling.
This worked so well, but only once my filling was on the pie, and I was piping some remaining whipped cream around the sides, that I felt a moment of disappointment, wishing that I had used something to make my pie filling yellow!
Because there isn’t any difference in color between the pie filling and the whipped cream along the sides. Banana cream pie filling is usually yellow, but that’s because it’s usually made with egg yolks!
But I wished that I had tried something to make it yellow, so that it stood out a little against the whipped cream piped around the sides, like perhaps a drop or two of food coloring. But never mind – if you would like yours yellow, then use a tiny bit of food coloring. Unfortunately corn starch is white!
Plenty of sliced banana
And then of course since this is a banana cream pie, you pile on that sliced banana! But remember, if you’re not going to eat this pie within 24 hours or so you best hold off on the banana. Banana oxidizes pretty quickly.
You can brush your banana slices in a little lemon juice which makes them last a bit longer, but they’re still not going to stay fresh all that long.
So this is a eat right away sort of deal!
If you want to make this pie in advance, then hold off on assembling the full pie. So you can make your pudding, whip your vegan cream, prepare your crust, and then assemble it with the banana slices only when you’re ready to serve it.
So I’m pretty sure you’ll love this vegan banana cream pie, it is:
- Set on top of a golden oreo cookie crust!
- Layered
- Creamy
- Piled high with sliced banana and whipped cream
- Sprinkled with cinnamon
Keep this pie covered in the fridge and enjoy within 24 hours so that the banana slices stay nice and fresh.
More vegan pies!
- Vegan Banoffee Pie
- Vegan Peanut Butter Pie
- Vegan Chocolate Pie
- Vegan Pumpkin Pie
- Vegan Lemon Pie
- Vegan Key Lime Pie
So what do you think of this vegan banana cream pie, let me know in the comments! And rate the recipe too please. Thank you.
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Vegan Banana Cream Pie
Ingredients
For the Crust:
- 28 Golden Oreo Cookies
- ⅓ cup Vegan Butter (75g)
For the Pudding:
- 3 Tbsp Cornstarch
- ½ cup White Granulated Sugar (100g)
- ¼ tsp Sea Salt
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- 1 tsp Vanilla Extract
For Assembly:
- 3-4 Medium Bananas Sliced
- 2 and ½ cups Canned Coconut Cream (600ml) hardened cream only from 2 14-ounce cans, chilled overnight in the fridge*
- 3 Tbsp Powdered Sugar
Instructions
- Add the oreos to the food processor and process into crumbs. Alternatively, place into a ziplock bag and roll over them with a rolling pin until fine crumbs.
- Melt the butter and pour it over the cookie crumbs and mix in well.
- Spray a pie dish with non-stick spray and then press the cookie crust down into the pie dish, pressing hard with a spoon to make it as firm as possible. Then either place it into the freezer to set, or, for a firmer crust, bake it in the oven at 350°F (180°C) for 15 minutes.
- Prepare your pudding by adding the cornstarch, sugar, sea salt and coconut milk to a saucepan. Whisk with a hand whisk to combine and remove any lumps. Heat the pudding, whisking regularly as it heats, and then keep stirring until its thick and bubbling. Remove from the heat and stir in the vanilla extract. Transfer to a glass bowl, cover with plastic wrap and place into the fridge to cool and set. You can also place it into the freezer to cool faster - just don't forget it in there!
- Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped.
- Add in the powdered sugar and whip again. Place the cream into the fridge until you're ready to use it.
- When the pudding is completely cold and set, remove from the fridge or freezer. Add half of the whipped cream and stir into the pudding.
- Slice banana to cover the cookie crust, then add the pudding layer and top with sliced banana. Use the remaining half of the whipped cream to pipe cream around the edges of the pie and into the middle. Sprinkle with cinnamon and serve.
Made this last night and oh my goodness it was delicious!!
No substitutes, nothing added, made exactly as the recipe stated. It was really easy. And I could’ve eaten the whole thing, it’s super light, not too sweet. Just the perfect after dinner dessert really.
Fantastic! Thanks so much for the great rating Sara!
Hi Alison
i made this pie as a dessert for an Alison vegan meal extravaganza. I cooked the meatballs but simmered them in the unpureed tomato sauce from the enchiladas recipe. I also cooked the vegan fried rice and followed up with the banana pie. What a success! My picky daughter loved it all. we had some difficulty with the gluten but found a shop selling bulk gluten flour…my son wants it again soon. All your recipes have been delicious and so I will start planning my next dinner. Thank you for showing us the vegan way. Bruce & family
That sounds like a feast of note! So glad everything turned out well! Thanks so much for the wonderful review. 🙂
I’ve always wanted to try a banana cream pie, so I knew I had to try this one that works out to be allergy-friendly for me! I used Mili brand of coconut milk cans since they’re all I had on hand, even though I haven’t really had success whipping them up in the past. I used your xantham gum trick, and they whipped up beautifully! I baked the crust, but then made the mistake of leaving the assembled pie in the fridge for a couple hours before serving (at least, I think that’s where I went wrong). The crust ended up rock-hard and pretty impossible to cut. Fortunately, we did some gymnastics lifting the whole thing out of the dish and onto a plate for better cutting, and everyone loved it in the end. So creamy, with a yummy balance of the sweet crust and light pudding. Will definitely make again, I’ll just maybe try the no-bake crust option or assemble it right before serving since I now know how it’s done!
Hahaa, oh I know exactly what you mean about the crust! But so glad everyone enjoyed it!
I love this pie!!! I’ve made it several times now, I will use the clear vanilla next time. I also used coconut sugar, but that made the filling a brown color, so I will use a different sweetener next time to keep it white and add the yellow food color or turmeric as someone suggested.
Awesome! Thanks Karen! 🙂
Hi there! I’ve bought golden Oreos for the base but they have a filling in between two cookies. Do I need to remove the filling before I process them and add the vegan butter or do
I process them with the filling? Many thanks Sue
Hi Sue, the filling is fine, you just process them whole, filling and all. 🙂
Thank you! I making it this Sunday for a family gathering. So looking forward to actually having a desert we can all eat!
Awesome! Hope it comes out great! 🙂