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This vegan banana cream pie is one of the easiest and yummiest oil-free dessert recipes you can make! All you need is a store-bought or pre-made vegan pie crust plus a few other ingredients you likely already have on hand.
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Why You’ll Love this Vegan Banana Cream Pie Recipe!
Silky, creamy, and full of rich banana flavor, this dairy-free banana cream pie is just dreamy. Even more impressive, it’s so quick and easy to throw together! Additionally, it’s a no-bake banana cream pie, except for the ready-made pie shell. But the filling just needs to be blended with no stove-top cooking or baking required!
I love that this vegan banana pie tastes so fresh without preservatives, artificial flavors, or oils. Plus, since it relies mostly on natural sweeteners, it can be a guilt-free dessert choice for many! Additionally, the fresh fruit and wholesome coconut milk with healthy fats makes this a more nutritious choice to enjoy on weeknights. Also, it’s a hit when served to guests or brought to a BBQ or potluck.
Want more easy vegan dessert recipes? This vegan peach pie and vegan sweet potato brownies are crowd-pleasers. And if you have bananas left, try making some banana ice cream or a banana cheesecake.
Ingredients for a Vegan Banana Pie
All you need to make the best banana cream pie are a handful of ingredients you can pick up at just about any grocery store. See the grocery list in the recipe card below!
- Vegan pie crust: Use store-bought to save time or make a homemade pie crust.
- Bananas: Very ripe bananas give the pie a sweeter flavor. A great way to use up your over-ripe bananas!
- Coconut milk: Make sure you are using canned coconut milk for the best texture.
- Sugar: Use your favorite vegan granulated sugar.
- Vanilla extract: For the best flavor, use high-quality vanilla and avoid imitation vanilla.
- Dates: A natural sweetener for a healthier pie.
How To Make Banana Cream Pie Vegan
Preparation step:
- First, cook the pie crust according to package instructions or make your homemade pie crust.
Step 1: Add all the ingredients to a high-speed blender or food processor. Then mix until you get a smooth and creamy consistency. Until you are ready to assemble the pie, place in the refrigerator.
Step 2: Once the pie crust is finished baking, allow it to cool completely before pouring in the filling. When cooled, pour in the banana mixture. Then place the pie in the freezer to set for 2-3 hours.
Toni’s Recipe Tips for Banana Pie
- 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.
- Enjoy soon. Because 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 dairy-free banana cream pie. Without it, the pie will not set.
- Don’t rush. This is a recipe that needs to be set so be sure you give yourself plenty of time to make it and chill it in the freezer.
FAQs for Vegan Banana Cream Pie
In this recipe, the only gluten-containing ingredient is the pie crust as the rest of the vegan banana pie recipe is gluten-free. One option is to use a gluten-free pie crust bought at the grocery store. If you can’t find one, you can also use gluten-free cookies or crackers to make your own gluten-free crust (try this recipe!).
Yes, this recipe can be frozen for up to three months. See storage instructions below for further details!
Serving Suggestions
Enjoy a slice of this creamy dairy-free banana cream pie (served chilled) either alone or with:
- Garnishes: Top with a few slices of fresh banana, some crumbles of cookie or graham crackers, chopped nuts, or coconut shreds (roasted is even better!)
- Whipped Cream: A dollop of coconut whipped cream.
- Ice Cream: A la mode with a scoop of dairy-free coconut or banana ice cream.
- Sauce: A drizzle of vegan chocolate or caramel sauce
- Fruit: A few slices of fresh banana or a scoop of sweet mango compote.
- A Pie Party: Serve up a variety of tropical pies, like this coconut cream pie and coconut pineapple pie!
Storage Instructions
Fridge: Store leftovers in the refrigerator for up to five days. However, the bananas may cause the pie to darken slightly the longer it sits.
Freezer: This vegan banana pie can be frozen for up to three months. You can freeze it wrapped in the serving dish covered in plastic wrap and foil. Or you can cut it into pieces and store them inside an airtight container.
Serve: To serve, thaw out the pie in the refrigerator overnight or on the counter for a couple of hours.
More 5-Star Vegan Pie Recipes
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If you tried this vegan banana cream pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Vegan Banana Cream Pie
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Ingredients
- 1 homemade or storebought vegan pie crust
- 2 very ripe, large bananas plus more for garnish
- 1 can of coconut milk
- 1 Tablespoon of sugar
- ½ teaspoon of vanilla extract
- 2 pitted and soaked dates
- Pinch of salt
Instructions
- Cook the pie crust according to package instructions.
- 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 baking, allow it to cool completely before pouring in the filling. Once it has cooled, pour in the banana 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.
Notes
- 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 dairy-free banana cream pie. Without it, the pie will not set.
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Looks really easy and tasty! What can I use instead of dates as I have none and would use them so infrequently. Thank you.
Hi Deb! I haven’t tried it, but I usually sub with raisins.
This is the best banana pie recipe I tried so far!
Agreed! It comes out soooo creamy and sweet!
The BEST BEST banana cream pie I’ve ever tasted. Heavenly!
Agreed! It’s one of a kind!
This banana cream pie is so easy and so tasty! And love that it’s oil-free!
Yessss! It’s healthy and delicious!
Love banana cream pie so amazing!
Right?! The perfect dessert!
I’m loving this vegan version of banana cream pie! It’s so easy to make too!
I’m with you! It’s so incredibly creamy!
Who doesn’t love a good banana cream pie? Now I have a version I can make for my vegan and dairy-free friends and family, love how quick and easy this is 🙂
Love it! You’ll have to let us know what your friends and fam think of this pie 🙂
Another simple and delicious dessert! I love that I can make one now and freeze one for later.
It’s always nice to have a pie on standby for surprise celebrations! This banana cream pie freezes so nicely!
love how creamy and tasty this pie turns out!