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
- Prep Time: 45 mins
- Total Time: 45 mins
- Yield: 10
Print Recipe
Pin RecipeDescription
Deliciously creamy vegan banana cream pie. A golden oreo cookie crust topped with layers of sliced banana, creamy pudding and whipped vegan cream!
Ingredients
For the Crust:
- 28 Golden Oreo Cookies
- 1/3 cup (75g) Vegan Butter
For the Pudding:
- 3 Tbsp Cornstarch
- 1/2 cup (100g) Sugar
- 1/4 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
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!
- 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 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.
Notes
*Prep time does not include time spent cooling/setting.
- Category: Dessert
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Slice (of 10)
- Calories: 420
- Sugar: 28.7g
- Sodium: 239mg
- Fat: 25.7g
- Saturated Fat: 15.5g
- Carbohydrates: 46.5g
- Fiber: 1.2g
- Protein: 2.7g
Keywords: vegan banana cream pie
Anna Andrews says
October 2, 2017 at 1:55 pmCreamy, crunchy, deliciousness!
★★★★★
Carol says
November 21, 2017 at 10:12 pmThank you for the recipe. I was looking for a dairy free banana pie for my friend who is lactose intolerant. To save some time, I used a Marie Callender premade crust. Instead of corn starch, I substitute with Bird’s or Lion’s custard powder, it is a beautiful golden color. It’s a banana peanut butter pie, so peanut butter on the bottom, custard for the middle then sliced bananas on top with a drizzle of dark chocolate to decorate. I am hoping it works out.
Crystal says
April 12, 2018 at 8:40 amCan the oreos be substituted for another cookie? I recently read that they might not be vegan because they are cross contaminated with milk.
Alison Andrews says
April 12, 2018 at 9:48 amYou can absolutely substitute for another crunchie vegan cookie that will crumble up in a similar way. However, the fact that something may be ‘cross contaminated’ does not mean it has that ingredient in it, it has to be pointed out just in case of someone having a life threatening allergy for example. It is just saying that the possibility of cross contamination does exist. If a vegan was very worried about cross contamination that would mean they would never be able to eat a vegan dish in a non-vegan restaurant for example. It wouldn’t be very practical, though of course everyone is free to make their own choices.
Bob says
June 4, 2018 at 12:06 pmHelp!!! I would like to make this and other wonderful desserts I see on your website but I haven’t found coconut cream in any of the stores in my area. I even tried a specialty store (Trader Joe’s) and they didn’t have it. Any suggestions?
Alison Andrews says
June 4, 2018 at 6:21 pmHi Bob, Trader Joe’s have their own brand of coconut cream, so they definitely should have it, here is the link to the Trader Joe’s brand on Amazon. I’ve also got links in my ingredients list for another brand of coconut cream you can get on Amazon, but I don’t think you should have to order it, if you have a Trader Joe’s nearby you should definitely be able to get it there. All the best! 🙂
Erin says
June 16, 2018 at 12:04 amIs there a substitute for the vegan margarine/ butter? I live in country Australia and there is nothing like that around where i live, would oil or something similar do the job?
Alison Andrews says
June 16, 2018 at 8:23 amYou could replace it with coconut oil, or try making your own homemade vegan butter. There is a great Australian brand of vegan butter that I have used a lot, it’s called Nuttelex, so also just keep a look out for that one it works great for all vegan baking stuff.
Ripley Alys Thornton says
October 2, 2018 at 4:38 pmHi there! Will the cream topping taste a lot like coconut? I’m looking for like a banana cream flavor. thanks :)!
Alison Andrews says
October 2, 2018 at 5:14 pmI don’t think so, but if you particularly hate coconut you could probably use a different vegan cream. The banana flavor comes out very nicely with the banana slices and the creamy pudding, so I don’t think you’ll be missing a banana flavor. 🙂
Madison Gillespie says
October 24, 2018 at 3:27 pmCould you make these in small cupcake pans so they are bite-sized?
Alison Andrews says
October 25, 2018 at 11:46 amYes, that would be great! 🙂
Deborah L. Armagost says
November 11, 2018 at 7:22 pmThe pie was fabulous!! Only thing I changed was using non-dairy banana milk. I ran across it in the bakery isle and thought I’d give it a try. It’s vegan and gluten free. Everything else was the same. It’s a very delicious pie!!
★★★★★
Alison Andrews says
November 13, 2018 at 12:35 pmOh that’s a great swap to use here! So glad it came out well. Thanks for the great review! 🙂
Sharon says
December 23, 2018 at 9:08 amYou can add a very small amount of turmeric to the mixture to turn it yellow, the minute amount doesn’t change the taste. Thank you for the wonderful recipe x
Alison Andrews says
December 23, 2018 at 9:58 amYes, perfect idea for this! I have used turmeric in more recent recipes for added color it works great! Thanks so much for posting!
Candy Amick says
February 17, 2019 at 11:31 pmHi question do you use the cookie and the cream inside for the crust?
Alison Andrews says
February 18, 2019 at 12:07 pmHi Candy, the crust is just the oreos and the vegan butter. 🙂
Teresa says
February 26, 2019 at 1:53 pmfor the pudding mixture do you use the entire can of coconut milk or just the cream
Alison Andrews says
February 28, 2019 at 9:08 amHi Teresa, you use the whole can! 🙂
Ariele Rose says
March 26, 2019 at 12:52 amI love this recipe! I have a note. The first time I made it, I found it to be WAY too sugary. It was a little nauseating. This time, I added less than 1/4 cup (probably a little over a tablespoon, maybe 2?) to the custard, and no sugar to the whipped cream. It turned out DELICIOUS! It was so fresh and lovely. The natural sweetness of the coconut and banana was perfect. Also, the crust is already really sweet. Thanks for this recipe!
★★★★★
Alison Andrews says
March 26, 2019 at 10:04 amThanks for sharing and the awesome review! So glad you were able to tweak it perfectly to your taste. 🙂
Lynn Jackson says
April 20, 2019 at 4:10 pmMine ended up as pudding, it never solidified, what happened? It did make decent pudding but I want pie, help!
Lynn
★★★
Alison Andrews says
April 21, 2019 at 11:18 amHi Lynn, was your whipped coconut cream maybe too runny? I’m not sure what else would have caused the filling to be runny. It is supposed to be soft (like you see in the pics) but not runny.
Lisa says
April 29, 2019 at 12:44 amI’m waiting rather impatiently for my pudding to cool. This all tastes so good. I can’t wait to have it. I love Oreo crusts! I added an 1/8tsp. Of tumeric for color! Great recipe. Thank you!!
★★★★★
Alison Andrews says
April 30, 2019 at 6:08 amHi Lisa, great idea with the turmeric, I think that will look awesome! Hope it’s totally delicious, thanks so much for sharing. xo