Vegan Banana Cream Pie: A Creamy, Dreamy, Plant-Based Delight

Banana cream pie is a classic dessert that evokes nostalgia with its luscious layers of creamy custard, fresh bananas, and fluffy whipped topping, all nestled in a crisp pie crust. Traditionally made with dairy and eggs, this indulgent treat might seem out of reach for those following a vegan lifestyle. However, with a few clever substitutions and a bit of creativity, you can craft a vegan banana cream pie that’s just as rich, satisfying, and delicious as the original—without compromising on flavor or texture.

In this article, we’ll walk you through a foolproof recipe for vegan banana cream pie, explain the key ingredients and techniques, and share tips to ensure your pie turns out perfectly every time. Whether you’re vegan, lactose-intolerant, or simply curious about plant-based baking, this recipe will become a staple in your dessert repertoire. Let’s get started!

Why Go Vegan with Banana Cream Pie?

The appeal of a vegan banana cream pie extends beyond dietary restrictions. For one, it’s a compassionate choice that avoids animal products, aligning with ethical and environmental values. Additionally, plant-based ingredients can offer a lighter, cleaner taste while still delivering the creamy decadence you crave. By swapping out dairy milk for coconut or almond milk, eggs for cornstarch or silken tofu, and whipped cream for coconut whipped topping, you create a dessert that’s inclusive and adaptable without sacrificing indulgence.

Bananas, the star of the show, are naturally vegan and packed with potassium, fiber, and natural sweetness, making them an ideal base for this pie. When paired with a velvety custard and a flaky crust, they shine in a way that’s both comforting and sophisticated. Ready to whip up this plant-based masterpiece? Here’s everything you need to know.

Vegan Banana Cream Pie Recipe

Ingredients

For the Crust:

1 ½ cups (180g) vegan graham cracker crumbs (or crushed vegan digestive biscuits)

5 tablespoons (70g) vegan butter, melted (or coconut oil)
2 tablespoons (25g) granulated sugar (optional, for extra sweetness)
Pinch of salt

For the Banana Cream Filling:

2 cups (480ml) full-fat coconut milk (canned, shaken well)
½ cup (120ml) unsweetened almond milk (or any plant-based milk)

½ cup (100g) granulated sugar
¼ cup (30g) cornstarch
1 teaspoon vanilla extract

¼ teaspoon turmeric (optional, for a subtle yellow hue)
Pinch of salt
3-4 ripe bananas (medium-sized, sliced into rounds)

For the Whipped Topping:

1 can (14 oz) full-fat coconut cream, chilled overnight
2 tablespoons (15g) powdered sugar

1 teaspoon vanilla extract

Optional Garnish:

Shaved vegan dark chocolate

Crushed toasted nuts (e.g., almonds or pecans)
Banana slices (lightly coated in lemon juice to prevent browning)

Equipment

9-inch pie dish

Medium saucepan
Whisk
Mixing bowls

Spatula
Electric mixer or whisk (for whipped topping)
Measuring cups and spoons

Instructions

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted vegan butter, sugar (if using), and a pinch of salt. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to compact it firmly.
Bake the crust for 8-10 minutes, or until lightly golden and fragrant. Remove from the oven and let it cool completely on a wire rack. This step ensures a crisp base that won’t get soggy once the filling is added.

Step 2: Make the Banana Cream Filling

In a medium saucepan, whisk together the cornstarch, sugar, turmeric (if using), and salt to eliminate any lumps.
Gradually pour in the coconut milk and almond milk, whisking constantly to create a smooth mixture.
Place the saucepan over medium heat and cook, stirring continuously with a whisk or spatula. The mixture will begin to thicken after 5-7 minutes. Once it reaches a pudding-like consistency and starts to bubble gently, cook for an additional 1-2 minutes to ensure the cornstarch is fully activated.

Remove the pan from the heat and stir in the vanilla extract. Let the custard cool slightly (about 10 minutes), stirring occasionally to prevent a skin from forming. It should be warm but not piping hot when assembling the pie.

Step 3: Assemble the Pie

Slice 2-3 bananas into thin rounds (about ¼-inch thick). Arrange a single layer of banana slices over the cooled crust, covering the bottom evenly.

Pour half of the warm custard over the bananas, spreading it gently with a spatula to cover them completely.
Add another layer of banana slices on top of the custard, then pour the remaining custard over the second layer. Smooth the top with a spatula.
Cover the pie with plastic wrap, pressing it lightly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, to allow the filling to set.

Step 4: Prepare the Coconut Whipped Topping

Open the chilled can of coconut cream and scoop out the solid portion into a mixing bowl (reserve the liquid for smoothies or other recipes).
Using an electric mixer or a whisk, beat the coconut cream on high speed for 1-2 minutes until light and fluffy.

Add the powdered sugar and vanilla extract, then continue beating until soft peaks form. Taste and adjust sweetness if desired.
Refrigerate the whipped topping until ready to use.

Step 5: Finish and Serve

Once the pie has set, remove it from the refrigerator and peel off the plastic wrap.
Spread or pipe the coconut whipped topping over the custard layer in an even layer or decorative swirls.
Garnish with shaved vegan dark chocolate, crushed nuts, or a few extra banana slices (if using fresh slices, add them just before serving to avoid browning).

Slice and serve chilled. Enjoy the creamy, banana-packed goodness!

Yield and Storage

Serves: 8-10
Prep Time: 20 minutes

Cook Time: 10 minutes (crust) + 10 minutes (filling)
Chill Time: 4 hours minimum
Storage: Store leftovers in the refrigerator, covered, for up to 3 days. The whipped topping may deflate slightly over time, but the pie will still taste delicious.

Tips for a Perfect Vegan Banana Cream Pie

Choosing Bananas: Use ripe but firm bananas with bright yellow skins and no brown spots for the best texture and sweetness. Overripe bananas can turn mushy and overly sweet in the pie.
Custard Consistency: If your custard seems too thin after cooking, don’t panic—it will thicken as it cools. If it’s too thick, whisk in a splash of plant-based milk before assembling.
Crust Variations: Swap graham crackers for crushed vegan vanilla wafers, Oreos (without the cream), or a homemade almond flour crust for a gluten-free option.

Coconut Cream Success: Chill the can of coconut cream for at least 12 hours to ensure the solid fat separates from the liquid. Avoid shaking the can before opening.
Prevent Browning: If adding banana slices as garnish, toss them in a teaspoon of lemon juice to slow oxidation. Add them right before serving for maximum freshness.
Make Ahead: The crust and custard can be prepared a day in advance. Assemble the pie and add the whipped topping on the day of serving for the freshest presentation.

The Science of Vegan Custard

Traditional custard relies on eggs for its thick, silky texture, but in this vegan version, cornstarch steps in as the thickening hero. When heated, cornstarch granules absorb liquid and swell, creating a gel-like structure that mimics the richness of egg-based custard. Coconut milk adds fat and creaminess, while almond milk balances the flavor and prevents the filling from feeling too heavy. The result is a smooth, luscious filling that holds its shape when sliced—proof that plant-based baking can rival any classic recipe.

The optional turmeric is a clever trick to mimic the pale yellow hue of traditional custard without artificial coloring. A tiny pinch won’t affect the flavor but will enhance the visual appeal, making your pie look as good as it tastes.

Why This Recipe Works

This vegan banana cream pie succeeds because it balances simplicity with indulgence. The crust provides a crunchy contrast to the creamy filling, while the bananas add natural sweetness and a tender bite. The coconut whipped topping ties it all together with a light, airy finish that doesn’t overpower the delicate flavors underneath. Plus, it’s endlessly customizable—swap the crust, tweak the sweetness, or experiment with garnishes to make it your own.

A Brief History of Banana Cream Pie

Banana cream pie has roots in the United States, where it became a beloved dessert in the early 20th century.

Bananas, once an exotic import, grew popular as shipping technology improved, making them affordable and widely available. Home cooks began layering them into pies with custard and whipped cream, cementing the dish as a staple of American diners and family gatherings. The vegan twist is a modern evolution, reflecting growing interest in plant-based diets and sustainable eating. Today, it’s a dessert that bridges tradition and innovation—a fitting tribute to its timeless appeal.

Final Thoughts

This vegan banana cream pie is more than just a dessert; it’s a celebration of how versatile and delicious plant-based cooking can be. Whether you’re serving it at a holiday gathering, a summer picnic, or a casual weeknight treat, it’s sure to impress vegans and non-vegans alike. With its creamy texture, bright banana flavor, and fluffy topping, it’s a testament to the fact that you don’t need dairy or eggs to create something truly special.

So, grab your ingredients, roll up your sleeves, and treat yourself to a slice of vegan heaven. Once you taste this pie, you’ll wonder why you didn’t go plant-based sooner.