Vegan Banana Cream Pie
Learn how to make a creamy, dairy-free vegan banana cream pie with simple ingredients. A perfect plant-based dessert for any occasion!
Ingredients
- 1 ½ cups graham cracker crumbs use gluten-free if needed
- 6 tbsp vegan butter melted
For the Banana Cream Filling:
- 2 large ripe bananas sliced
- 1 can 14 oz chilled coconut cream (only the thick part)
- 1 ½ cups plant-based milk almond, soy, or oat
- ½ cup maple syrup or agave nectar
- ¼ cup cornstarch or arrowroot powder for gluten-free
- 2 tsp vanilla extract
For Garnish:
- Extra banana slices for topping
- Vegan whipped cream optional
- Crushed nuts or vegan chocolate shavings optional
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the graham cracker crumbs with the melted vegan butter in a bowl. Mix until the texture resembles wet sand.
- Carefully press the mixture into the bottom and along the sides of a 9-inch pie dish.
- Bake for 8-10 minutes, then allow the crust to cool down completely.
- In a blender, blend together the chilled coconut cream, plant-based milk, maple syrup, vanilla extract, and cornstarch. Blend until smooth.
- Pour the mixture into a saucepan and cook on medium heat, stirring constantly until it thickens (this should take around 5-7 minutes).
- Take it off the heat and gently mix in the sliced bananas.
- Gently pour the banana cream filling into the cooled crust. Use a spatula to spread it evenly.
- Gently spread the filling to smooth the top, then cover the pie with plastic wrap. Place the pie in the fridge for at least 6 hours, or overnight, to let it set.
- Just before serving, add extra banana slices and a dollop of vegan whipped cream. For extra flair, sprinkle crushed nuts or vegan chocolate shavings on top.
- Slice and enjoy!
Notes
- Make-Ahead Tip: This pie is best made a day in advance to allow the filling to set fully.
- Storage : Keep the pie in the fridge for up to 3 days to keep it fresh. You can also freeze individual slices wrapped tightly for up to 1 month.
- Gluten-Free Option: Use gluten-free graham crackers for the crust and arrowroot powder as a thickener.