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    Home » Desserts » Vegan Banana Cream Pie

    Vegan Banana Cream Pie

    Published: Sep 28, 2017 Modified: Mar 29, 2019 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    24.0Kshares
    Vegan Banana Cream Pie

    Deliciously creamy vegan banana cream pie. A golden oreo cookie crust topped with layers of sliced banana, creamy pudding and whipped vegan cream!

     A slice of vegan banana cream pie on a white plate.

    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.

    Vegan banana cream pie in a glass pie dish.

    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.

    Step by step process photo collage of making vegan banana cream pie

    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!

    Vegan banana cream pie topped with sliced banana and vegan whipped cream in a glass pie dish.

    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!

    Vegan banana cream pie in a glass pie dish.

    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. 

    A slice of vegan banana cream pie on a white plate with a fork.

    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.

    A slice of vegan banana cream pie on a white plate with a cake fork.

    More vegan pies!

    1. Vegan Banoffee Pie
    2. Vegan Peanut Butter Pie
    3. Vegan Chocolate Pie
    4. Vegan Pumpkin Pie
    5. Vegan Lemon Pie
    6. 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. 

    Sign up to our email list for a free recipe ebook (10 awesome recipes!) and you’ll also stay updated with all our latest recipes posted to the blog.

    A slice of banana cream pie on a white plate.

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    Vegan Banana Cream Pie

    Vegan Banana Cream Pie


    ★★★★★

    4.8 from 8 reviews

    • Author: Alison Andrews
    • Prep Time: 45 mins
    • Total Time: 45 mins
    • Yield: 10
    Print Recipe
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    Description

    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

    1. 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.
    2. Melt the butter and pour it over the cookie crumbs and mix in well.
    3. 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.
    4. 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!
    5. 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.
    6. 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.
    7. 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.
    8. 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

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    24.0Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Raw Vegan Pecan Pie (Deliciously Rich!)
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    Reader Interactions

    Comments

    1. AvatarSara says

      February 06, 2021 at 4:19 pm

      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.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        February 06, 2021 at 4:21 pm

        Fantastic! Thanks so much for the great rating Sara!

        Reply
    2. AvatarBruce Standen says

      August 30, 2020 at 1:11 am

      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

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        August 31, 2020 at 10:49 am

        That sounds like a feast of note! So glad everything turned out well! Thanks so much for the wonderful review. 🙂

        Reply
    3. AvatarLaura Beth says

      May 01, 2020 at 12:55 am

      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!

      Reply
      • Alison AndrewsAlison Andrews says

        May 01, 2020 at 1:19 pm

        Hahaa, oh I know exactly what you mean about the crust! But so glad everyone enjoyed it!

        Reply
    4. AvatarKaren Fulmer says

      January 01, 2020 at 8:53 pm

      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.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        January 03, 2020 at 10:21 am

        Awesome! Thanks Karen! 🙂

        Reply
    5. AvatarSue says

      December 17, 2019 at 11:21 am

      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

      Reply
      • Alison AndrewsAlison Andrews says

        December 17, 2019 at 1:38 pm

        Hi Sue, the filling is fine, you just process them whole, filling and all. 🙂

        Reply
        • AvatarSue says

          December 17, 2019 at 5:11 pm

          Thank you! I making it this Sunday for a family gathering. So looking forward to actually having a desert we can all eat!

          Reply
          • Alison AndrewsAlison Andrews says

            December 18, 2019 at 9:42 am

            Awesome! Hope it comes out great! 🙂

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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