How to Make Vegan Banana Cream Pie – Easy Recipe

Banana cream pie has always been one of those desserts that instantly takes me back to my childhood. There’s something so comforting about that creamy filling and the sweet bananas layered on a buttery crust. When I switched to a plant-based diet, I thought I’d have to say goodbye to it forever—but nope! I figured out how to make an equally delicious vegan version, and I can’t wait to share it with you. Trust me, if you’ve been craving that classic flavor but want to keep things dairy-free, this recipe is going to be a game-changer!

Ingredients You’ll Need for Vegan Banana Cream Pie

When it comes to making a tremendous vegan banana cream pie, the ingredients really make all the difference. Don’t worry, though—these are all easy to find, and if you’re like me, you probably already have most of them in your pantry.

Bananas

Obviously, bananas are the star here! Make sure you use ripe ones with a few brown spots. They’re naturally sweeter and give the pie that perfect banana flavor.

Coconut Cream

This is what makes the filling super rich and creamy. I usually pop a can of coconut cream in the fridge the night before so the thick part separates from the liquid. You’ll want to scoop out only the creamy part.

Plant-Based Milk

I’ve tried this recipe with almond milk, soy milk, and even oat milk, and they all work beautifully. You can use any plant-based milk you already have at home.

Cornstarch or Arrowroot Powder

This thickens the filling. I usually use cornstarch because it’s super reliable, but arrowroot powder is an excellent option if you’re gluten-free.

Maple Syrup or Agave Nectar

I love using maple syrup because it adds a natural sweetness and a hint of warmth to the filling. Agave works well, too, if that’s what you have.

Vanilla Extract

A splash of vanilla really brings all the flavors together. Don’t skip it—it makes a big difference!

Vegan Butter

For the crust, you’ll need some melted vegan butter to bind everything together. It also adds a nice, rich flavor.

Optional: Silken Tofu

Okay, hear me out—silken tofu might sound a little odd, but it adds an extra creaminess to the filling. If you want that ultra-smooth texture, give it a try.

Instructions for Making Vegan Banana Cream Pie

Alright, now that we have all our ingredients ready, let’s get started. Don’t worry; I’ll walk you through every step, and by the end, you’ll have a gorgeous vegan banana cream pie sitting in your fridge.

Prepare the Pie Crust

Every great pie starts with a delicious crust, don’t you agree? Here’s how I do it:

• Crush the Graham Crackers: I usually toss the graham crackers into a food processor, but if you don’t have one, just put them in a ziplock bag and crush them with a rolling pin. It’s surprisingly therapeutic!
• Melt the vegan butter and mix it with the crushed graham crackers until the texture resembles damp sand.

Press into a Pie Dish: Press the mixture firmly into the bottom and up the sides of a pie dish. Please spread it out evenly.

Bake Lightly: Bake it at 350°F (175°C) for about 8-10 minutes. Let it cool down completely before adding the filling.

Make the Banana Cream Filling

Now, this is where the magic happens. Making the filling is easier than you think.

• Blend the Ingredients: In a blender, combine the chilled coconut cream, plant-based milk, maple syrup, vanilla extract, and cornstarch. Blend until smooth.

Heat the mixture: Pour the blended mixture into a saucepan and cook it over medium heat. Make sure you keep stirring—you don’t want any lumps! As it heats, it’ll start to thicken.

• Add Sliced Bananas: Once the mixture is thick and creamy, remove it from the heat and gently fold in some sliced bananas. This will add even more banana flavor.

Assemble the Pie

Here comes the fun part—putting it all together!

Pour the Filling: Pour the warm filling into your cooled crust. Use a spatula to smooth it out evenly across the surface.

Smooth the Top: Take a moment to smooth out the top. It doesn’t need to be perfect, but a bit of effort can make a big difference!

Chill and Set

This is the hardest part—waiting! Buit’sust me, it’s worth it.

• Refrigerate: Cover the pie with plastic wrap and refrigerate it for at least 4-6 hours. Suppose you can wait overnight; that would be even better.
• Garnish Before Serving: Right before serving, I like to add some fresh banana slices and a dollop of vegan whipped cream. It makes the pie look extra fancy!

Tips for the Best Vegan Banana Cream Pie

I’ve made this pie quite a few times, so here are tips I’ve picked up along the way:

Use Ripe Bananas

The riper the bananas, the sweeter and tastier your pie will turn out!

Chill Your Coconut Cream

Don’t skip this step! Chilling the coconut cream overnight ensures you get that thick, creamy part you need for the filling.

Refrigerate the Pie Overnight

If you have the time, letting the pie chill overnight gives you the best texture and flavor.

Garnish Just Before Serving

Banana slices can brown quickly, so add them right before serving to keep your pie looking fresh.

Variations and Substitutions

I love how versatile this recipe is. Here are a few fresh ideas to switch things up:

Gluten-Free Option

Just swap the graham crackers for a gluten-free you, and you’re good to go!

Sugar-Free Option

If you’re watching your sugar intake, try using a natural sweetener like stevia or monk fruit.

No-Bake Verdon’tIf you don’t like turning on the oven, skip baking the crust and let it chill in the fridge for an hour before adding the filling.

Alternative Flavors

Sometimes, I like to sprinkle in a pinch of cinnamon or nutmeg to give the filling a cozy, warm flavor.

Serving and Storing Vegan Banana Cream Pie

You’ve made it this far—now it’s time to enjoy your masterpiece!

Serving Suggestions

• Top with Vegan Whipped Cream: A generous dollop on each slice takes it to the next level.
• Sprinkle with crushed nuts: I love adding a bit of crunch to chopped almonds or pecans.
• Drizzle with Vegan Caramel: If you’re feeling extra indulgent, a drizzle of vegan caramel sauce is heavenly.

How to Store

Store in the fridge: Keep the pie in an airtight container and it will stay fresh for up to 3 days.

• Freeze: You can freeze individual slices by wrapping them tightly in plastic wrap and storing them in a freezer-safe bag. Just thaw before serving.

Reheating Tips

• Best Served Cold: This pie is best enjoyed cold, but if you want a warm crust, you can briefly heat just the crust in the oven.

FAQ Section Vegan Banana Cream Pie

Can I make this pie without coconut cream?

Yes! You can use silken tofu or another plant-based cream alternative. It won’t have the same coconut flavor, but it’ll still be creamy and delicious.

How long does vegan banana cream pie last?

It lasts up to 3 days in the fridge if stored properly.

Is this recipe gluten-free?

It can be done with gluten-free graham crackers for the crust.

Why didn’t my banana cream pie appropriately set?

Cook the filling long enough for the cornstarch to work. Also, chill the pie for the recommended time.

Conclusion Vegan Banana Cream Pie

There you have it—my tried-and-true recipe for vegan banana cream pie. It’s creamy, sweet, and packed with banana goodness, just like the classic version I grew up loving. I hope you give it a try and that it brings a little extra joy to your day.

If you do make this pie, I’d love to hear how it turned out! I’d love to hear how it turned out—leave a comment and share your thoughts! If you’re looking for more delicious plant-based desserts, check out my other recipes—there’s something for everyone. Happy baking!