Easy as Banana Cream Pie

  • Yield : 1 pie
  • Servings : 8
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 2:00 h

This is one of the easiest oil-free and vegan Banana Cream Pie recipes you will probably ever make! All you need is a store-bought or pre-made vegan pie crust (or crush some cookies to make your own) plus a few other ingredients you likely have on hand already. As a bonus, this pie has no added preservatives, artificial flavors or oils. Why mess up something as good as the flavor of natural bananas?


  • 1 pre-made pie crust (or your favorite plant-based pie crust recipe)
  • 2 very ripe, large bananas (plus more for garnish)
  • 1 can coconut milk
  • 1 Tbs sugar (I used coconut sugar)
  • 1/2 tsp vanilla extract
  • 2 pitted and soaked dates
  • Pinch of salt


Step 1

Start by cooking the pie crust. Preheat the oven to 375Âș. Pre-bake the pie crust on its own for 15-20 minutes, or until lightly browned. To make sure that the middle of the crust doesn't lift while baking, set an additional pie tin inside (as if you are stacking it on top).

Step 2

Using a high-speed blender or food processor, mix all the ingredients until you get a smooth and creamy consistency. Set aside in the refrigerator until you are ready to assemble the pie.

Step 3

Once the pie crust has finished cooking, allow it to cool completely before pouring in the filling. Once it has cooled, pour in the banana and coconut milk mixture and place in the freezer to set. This will take a couple of hours.

Step 4

Once the pie has set, slice some bananas to garnish on top. You might want it to sit at room temperature for an hour or so to thaw, or you can eat it like a banana ice cream pie. Note that if you leave this out for too long, the filling will melt. It still tastes just fine, but it doesn't look as pretty and becomes harder to slice.

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Comments (7)

  1. posted by Penny Nickels Harrison on March 15, 2015

    Watch your ready made pie crust ingredients closely. Many are made with LARD.

    • posted by Shannon on March 15, 2015

      Thanks for the tip, Penny! This pie crust was actually purchased in the freezer section of a natural foods store, and it has the vegan symbol right on it. Never hurts to double check for ingredients though!

  2. posted by Krystal on May 18, 2015

    How long do you soak the dates?

    • posted by Shannon on May 26, 2015

      Hi Krystal, usually we soak our dates overnight just so that they will blend easily the next day. If you have a high speed blender you may be able to skip this step entirely.

  3. posted by Kathryn Newberry on August 21, 2015

    How big is your can of coconut milk?

    • posted by Shannon on August 22, 2015

      Just the standard 14 oz can.

  4. posted by Chaz on September 7, 2017


    I added an 8oz of firm tofu (squeezed well) in place of the two dates plus 8 tablespoons of coconut sugar because the bananas were not as ripen as I like. Had to use my Vitamix to really smooth out the filling. Had about a soufflé cup of filling left just FYI and the pie is in the freezer. Hopefully this turns out delicious.


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