Vegan Banana Cream Pie

Closeup of banana cream pie in pie plate

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.

Course Dessert

Cuisine American

Prep Time 15

Chilling Time 3

Total Time 3 15

Servings servings

Calories 356

Author Jessica Hylton

Ingredients

1 prebaked pie crust

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:

2 bananas 9oz, 250g + one for the top
¾ cup coconut whipped cream

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.

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