Banana cream pie is an old-fashioned favourite, and this vegan version has everything you love about the original without dairy or eggs! A flaky homemade pie crust is topped with sliced bananas, a rich cream filling, and cloud-like coconut whipped cream.

Slice of banana cream pie on plate with tip on fork

When it comes to desserts like strawberry cream pie, apple pie, and pecan pie, I don’t think I’ve ever turned down a slice. Banana cream pie is another crowd-pleaser that I love making for occasions like Mother’s Day. Taking the traditional recipe and making it vegan was a bit of a challenge. Eventually, and with a few swaps, my vegan banana cream pie is every bit as creamy and delicious as the original! There are layers of bananas, cream filling, and whipped cream, all nestled inside my homemade vegan pie crust. No dairy milk, butter, or eggs here. You can even make it gluten-free if you need to.

While this banana cream pie recipe is very easy to make, it does need to chill for at least 3 hours before serving. Make it ahead for your next gathering! Also, try my vegan banana pudding and strawberry cream pie for more delicious spring desserts.

Overhead view of ingredients for banana cream pie with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Pie crust – Use your choice of refrigerated vegan pie crust or homemade. I have a vegan gluten-free pie crust, too, if you’re making a gluten-free banana cream pie.
  • Almond milk – Unsweetened and unflavoured.
  • Cornstarch – Cornstarch is key to thickening the cream filling.
  • Light brown sugar – White sugar also works.
  • Turmeric – Turmeric is the secret to the rich yellow colour in my vegan lemon curd and this banana cream pie recipe.
  • Coconut cream – Scoop the solid portion from the top of a can of coconut milk. You can use the liquid left behind in soups and smoothies.
  • Vanilla extract – Alternatively, an equal amount of vanilla paste.
  • Vegan butter – Use store-bought or homemade vegan butter.
  • Bananas – They shouldn’t be green, but they shouldn’t be over-ripe either. Yellow with no brown spots or just a few brown speckles is perfect.
  • Coconut whipped cream – I like to match the tropical flavours of the bananas with my coconut whipped cream recipe. You could also use cashew whipped cream or your preferred vegan substitute.
Overhead view of whole banana cream pie

How to Make Banana Cream Pie From Scratch (Vegan)

This pie doesn’t require any special skills or equipment, just a few simple ingredients (and some patience while the pie chills!).

Avoid a Soggy Crust

Since the cream pie filling doesn’t require baking, you’ll need to fully “blind” bake the pie crust to prevent it from becoming soggy under the filling. Blind baking involves preparing the crust, filling it with pie weights, and then baking it at 375ºF oven for 30-35 minutes until it’s baked through and browned.

Vegan Banana Cream Pie Filling

Let the pie crust cool to room temperature while you prepare your filling. It needs to be completely cool before you fill it, or the pie won’t set properly.

Overhead view of cream filling in saucepan with wooden spoon
  • Start the filling. Whisk all of the filling ingredients except the butter in a medium saucepan over medium heat. Continue to whisk constantly until the mixture thickens and begins to bubble.
  • Add the butter. Remove from the heat and stir the vegan butter into the hot filling mixture.
  • Cool. Gently press a piece of plastic wrap over the top of the cream and set it aside to cool.

Assemble and Chill the Pie

Overhead view of bananas arranged in baked pie crust
Layer the bananas.
Overhead view of banana cream pie before adding toppings
Add the pie filling.
  • Assemble. Add the sliced bananas to the pre-baked pie crust, then spread the cream filling on top. 
  • Chill. Press a piece of plastic wrap directly on top of the pie and refrigerate for at least 3 hours, or up to overnight.
  • Finish. Pipe whipped coconut cream onto the pie just before serving and garnish with banana slices.

Tips for Perfect Banana Cream Pie

  • Don’t stop whisking. Be sure to stir or whisk the mixture constantly while cooking to keep it from getting lumpy or sticking to the bottom and sides of the pan.
  • Keep “pudding skin” from forming. You know that layer of “skin” that forms on top of pudding? We don’t want that here! Placing plastic wrap directly onto the cream, so it’s touching the top, will prevent skin from forming and keep the filling creamy.
  • Be patient. Set aside enough time for your pie to cool in the fridge and set up properly before serving. If you cut it too soon, it will ooze out all over.
Overhead view of whole vegan banana cream pie

How to Store and Serve Vegan Banana Cream Pie

Banana cream pie is most often topped with sliced bananas and whipped cream. You can add colour and variety with fresh strawberries, slivered almonds, crushed pecans, or white chocolate or dark chocolate curls if you’d like. I’ll sometimes drizzle slices with vegan caramel sauce.

Do I Need to Keep Banana Cream Pie Refrigerated?

Yes, even though it’s dairy-free, a vegan banana cream pie needs to stay refrigerated. It can be stored in the fridge for up to 3 days. Be sure to cover it with plastic wrap or keep leftover slices in an airtight container. I recommend only garnishing the pie just before serving. Otherwise, the bananas turn brown.

Banana cream pie in glass pie plate with two slices removed

Can Banana Cream Pie Be Frozen?

Yes. This vegan banana cream pie can be stored in the freezer for up to 2 months. To freeze, simply wrap the pie tightly with a layer of plastic wrap followed by a layer of foil, or place leftover slices in an airtight container. Thaw overnight in the refrigerator before serving.

Banana cream pie slice on plate with fork, with remaining pie in background

More No-Bake Desserts

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Closeup of banana cream pie in pie plate

Vegan Banana Cream Pie

Servings: 8 servings
Prep Time: 15 minutes
Chilling Time: 3 hours
Total Time: 3 hours 15 minutes
Make old-fashioned banana cream pie that's just as thick and creamy as the original without dairy or eggs. An easy vegan dessert recipe that's perfect for spring.
5 (from 6 ratings)
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Ingredients

For the cream:

  • 1 cup almond milk, (225g) or other plant milk
  • ¼ cup cornstarch, (35g)
  • ½ cup light brown sugar, (100g)
  • ¼ teaspoon turmeric
  • Solid part from one 14 oz can coconut milk, coconut cream (5.5 oz, 150g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegan butter

For topping:

Instructions 

  • Combine all ingredients for the cream filling, except the butter in a medium saucepan.
  • Stir or whisk to incorporate the cornstarch into milk. Don’t worry if the coconut cream is in clumps at this point, it will melt later. *
  • Cook on medium heat stirring or whisking CONSTANTLY until the mixture thickens and first bubbles start to form, the whole process will take about 5 min.
  • Remove from the heat and stir in 2 tbsp of vegan butter (butter will melt in the hot cream).
  • Place a piece of plastic wrap directly on top of the warm cream to prevent a skin from forming on top. Let cool to room temperature.
  • To assemble the pie, slice 2 bananas and arrange the slices on the bottom of the prebaked pie crust.
  • Spread the cream filling on top of bananas. Place a piece of plastic wrap directly on top of the cream, let it cool in the fridge for at least 3 hours, or overnight.
  • Pipe the whipped coconut cream on top. Slice remaining banana and garnish with banana slices.

Notes

  • * You can also stir ¾ cup of almond milk, sugar, coconut cream, turmeric, and vanilla in a saucepan and heat it on medium heat until it starts to boil. In the remaining ¼ cup of almond milk stir the cornstarch and add it to the warm mixture. Then return to the heat and cook until thickened. But I always use the method I wrote in the recipe and it works just fine.
  • To store: Vegan banana cream pie can be stored in the fridge for up to 3 days. Be sure to cover it with plastic wrap or keep leftover slices in an airtight container. 
  • To freeze: This vegan banana cream pie can be stored in the freezer for up to 2 months. To freeze, simply wrap the pie tightly with a layer of plastic wrap followed by a layer of foil, or place leftover slices in an airtight container. Thaw overnight in the refrigerator before serving.
Calories: 356kcal, Carbohydrates: 37g, Protein: 3g, Fat: 23g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Sodium: 156mg, Potassium: 284mg, Fiber: 2g, Sugar: 17g, Vitamin A: 153IU, Vitamin C: 4mg, Calcium: 59mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dessert
Author: Jessica Hylton