Banana Cream Pie
Banana cream pie is an old-fashioned favourite, and this vegan version has everything you love about the original, minus the dairy and eggs! A flaky homemade crust is topped with sliced bananas, a rich cream filling, and cloud-like coconut whipped cream.
Here’s a simple truth: pie is always a crowd-pleaser. Whether it’s strawberry cream pie, rustic apple pie, or vegan pecan pie, I don’t think I’ve ever turned down a slice. Banana cream pie definitely ranks as one of those classic pie recipes everyone loves!
Taking that traditional recipe and making it vegan was a bit of a challenge, but after a few tries, I think I’ve nailed it. My vegan banana cream pie is every bit as creamy and delicious as the original, with layers of bananas, cream filling, and whipped cream, all nestled inside my famous vegan pie crust.
Why You’ll Love This Banana Cream Pie Recipe
Here’s what makes this banana cream pie a winner:
- Vegan. Finally, a banana cream pie that everyone can enjoy! No dairy milk, butter, or eggs here. You can even make it gluten-free if you need to.
- Delicious. With a flaky, buttery pastry crust and creamy filling, each bite of this banana cream pie is pure bliss.
- Easy to Make. This pie doesn’t require any special skills or equipment—just a few simple ingredients (and some patience while the pie chills!) and you’ve got banana cream pie perfection.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cream:
- Almond milk – Unsweetened and unflavoured.
- Cornstarch – Cornstarch is key to thickening the cream filling.
- Light brown sugar
- Turmeric – For colour.
- Coconut cream – Scoop the solid portion from the top of a can of coconut milk. You can use the liquid left behind to make smoothies!
- Vanilla extract
- 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 – Use my coconut whipped cream recipe.
How to Make Banana Cream Pie
While this banana cream pie recipe is easy, keep in mind that it does need to chill for at least 3 hours before serving.
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 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. 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 Success
These simple tips will help you make sure your vegan banana cream pie turns out perfect:
- 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.
- Garnish just before serving. Otherwise, the bananas will turn brown.
Banana cream pie is most often topped with sliced bananas and whipped cream, although some versions have thinly sliced almonds sprinkled over the top. If you want to add some colour and variety, fresh strawberries would make a lovely garnish too, or add some white chocolate or dark chocolate curls for something different.
How 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.
Can This Recipe Be Frozen?
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.
More Vegan Pie Recipes
Enjoy friends! If you make this banana cream pie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Banana Cream Pie
For the cream:
- 1 cup almond milk, 225g
- 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
- 2 bananas, 9oz, 250g + one for the top
- 3/4 cup Coconut whipped cream
- 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.
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.