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.
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.
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!
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 have to make this pie in advance, then just hold off on adding those banana slices until right before you 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!
- Piled high with sliced banana and whipped cream
- Sprinkled with cinnamon
Enjoy this pie within 24 hours so that the banana slices stay nice and fresh.
So what do you think of this vegan banana cream pie, let me know in the comments! And rate the recipe if you’ve made it and let us know how it worked out! Tag us #lovingitvegan in any pics you take – would love to see!
For more fabulous vegan pies, check out:
- Banoffee Pie
- Vegan Peanut Butter Pie
- Mint Cream Brownie Pie
- Caramel Cream Pie
- Chocolate Ganache Pecan Pie
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- For the Crust:
- 28 Golden Oreo Cookies
- ⅓ cup (75g) Vegan Butter/Margarine
- For the Pudding:
- 3 Tbsp Cornstarch
- ½ cup (100g) Sugar
- ¼ tsp Sea Salt
- 1 14oz (400ml) Can Coconut Milk
- 1 tsp Vanilla Extract
- For Assembly:
- 3-4 Bananas (sliced)
- 2 14oz (400ml) Cans Coconut Cream (chilled in the fridge overnight)*
- 3 Tbsp Powdered Sugar
- Add the oreos to the food processor and process until only crumbs remain. Alternatively, place into a ziplock bag and roll over them with a rolling pin until only crumbs remain.
- 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!
- Remove your cans of coconut cream from the fridge, being careful not to shake. Open the first can and you'll see that the cream section has risen to the top of the can and hardened. Scoop out only this cream portion, leaving behind the watery section. If you have a can where most of the can is cream and there is very little water remaining, then you can use just one can. However, if about half is water and only half cream, then you need to use both. Scoop out the cream into the bowl of an electric mixing bowl. Whip this up into a whipped cream consistency. For a full tutorial and video, see here.
- When 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 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.