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?
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 plus a few other ingredients you likely have on hand already.
1pre-made pie crust (or your favorite plant-based pie crust recipe)
2very ripe, large bananas (plus more for garnish)
1canof coconut milk
1Tablespoonof sugar (I used coconut sugar)
½teaspoonof vanilla extract
2pitted and soaked dates
Pinch of salt
Start by cooking the pie crust. Preheat the oven to 375º. 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).
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.
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.
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.
Set the pie in the freezer. The pie needs time and cold temperatures to be properly set. For the best consistency, don't try to serve the pie early.
Store leftovers in the refrigerator for up to five days. The bananas may cause the pie to darken slightly the longer it sits.
Use canned coconut milk. The higher amount of fat in canned coconut milk contributes to the texture of this vegan banana cream pie. Without it the pie will not set.
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