Vegan Banana Cream Pie

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. 

Vegan desserts may seem a bit tricky since many ingredients that are typically known to hold them together aren’t plant-based. But this dairy-free banana cream pie really delivers! It comes out silky and creamy with an overload of banana flavor.

Want to try out some more vegan desserts? I think you’ll love this vegan peach pie or these vegan sweet potato brownies. If you have extra bananas left, try making some banana ice cream or a banana cheesecake.

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Why This Recipe Works

• Simple ingredients. This plant-based banana cream pie has no added preservatives, artificial flavors, or oils. 
• Delicious vegan dessert. This pie will make even the omnis in your life happy!
• No-cook banana cream pie! Well, except for the pie shell. But the filing requires no cooking or baking.

What Goes Into This Vegan Banana Cream 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.

• Vegan pie crust: Use storebought to save time or use homemade.
• Bananas: Very ripe bananas give the pie a sweeter flavor.
• 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 This Recipe 

• 1) Cook the pie crust according to package instructions or make your homemade pie crust.
• 2) Add all the ingredients to a high-speed blender or food processor and mix until you get a smooth and creamy consistency. Place in the refrigerator until you are ready to assemble the pie.

• 3) Once the pie crust is finished baking, allow it to cool completely before pouring in the filling. When ready pour in the banana mixture. Place the pie in the freezer to set for 2-3 hours.

Expert Tips and FAQs

• 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.
• 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.

More Vegan Banana Recipes

• Vegan Blueberry Banana Muffins
• Chocolate Chip Banana Bites
• How to Freeze Bananas
• Spinach Banana Pancakes
• Cherry Banana Smoothie

Photos by Alfonso Revilla

Vegan Banana Cream Pie

5 from 63 votes

Prep: 5 minutes mins

Cook: 15 minutes mins

Freeze: 2 hours hrs

Total: 2 hours hrs 20 minutes mins

Servings: 8 servings

Pin Print

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.

Equipment

• Measuring spoons
• Blender
• Food Processor

Ingredients 

1x2x3x

• ▢ 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.

Nutrition

Calories: 235kcalCarbohydrates: 22gProtein: 3gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 100mgPotassium: 260mgFiber: 2gSugar: 7gVitamin A: 22IUVitamin C: 3mgCalcium: 15mgIron: 2mg

Additional Info

Author: Shannon

Course: Dessert

Cuisine: American

Method: Oven, Freezer

Diet: Vegan

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