Banana Cream Pie is the ultimate comfort food - it’s layers of crunchy crust, vanilla pudding/custard, sliced bananas, and homemade vegan whip cream. What’s NOT to like about it. The best part is you can use the vanilla pudding recipe to make TONS of other dishes - it’s great on its own or even in banana pudding!
What's the best non dairy milk to use?
I use Silk Almond Milk for EVERYTHING - I've never liked any other milk to be honest. Any plant based milk will work well with this recipe, even homemade :) Just be sure not to use those sweetened or flavored non-dairy milks, because it will change the sweetness and flavor of the pudding.
A flourless, gf pie crust? YESSS PLEASE!
The pie crust I made for this pie came out exactly how I wanted it to - light, soft, and went perfect with the filling. I didn't want to use crackers or oreos and put a bunch of melted vegan butter, I also didn't want to put in all the hard work of making a pie crust with flour, etc. I wanted something simple with a minimal amount of ingredients and was quick to make. So I thought of what I traditionally use instead of butter or oil, something that would still hold together into a dough form. Dates!!! They are so sweet in flavor and gooey in texture, making them the perfect ingredient to hold my crust together.
I made my crust with a mixture of cashews and walnuts, but you can use whatever mixture of nuts you like - just make sure you're using 1 1/2 cups total of mixed nuts.
For the crust:
1 1/2 cups mixed nuts (I used 1 cup walnuts and 1/2 cup dry cashews)
1 tsp coconut sugar
1/2 cup pitted dates (about 10 dates)
Make the crust by adding the mixed nuts and coconut sugar to a food processor with the s blade and pulse until it's reached a very fine texture
With the speed set to low, start adding the dates in one by one then increase the speed to high. Mix until it's become a dough texture.
It's done when you can hold the mixture and it holds together
Transfer to a pie plate and flatten to make a crust going up to the edge
Cool in the fridge until the filling is done
Homemade Vegan Whipped Coconut Cream is HEAVEN!
I wanted to make sure the filling would be nice and creamy, but if I threw a whole can of coconut milk in the mix, it would get tasty - yes, but it would be thick. I wanted to make sure it was light and creamy, almost like a cheesecake texture. Only way we can achieve that is by folding whipped cream(vegan of course) into the filling. So I made my own and it's so easy.
How to make whipped coconut cream:
This recipe calls for 1 can of refrigerated coconut milk (full fat) with the cream scooped up from the top.. do not use the liquid part
Place a steel mixing bowl in the freezer about half hour before you're about to make the whipped cream.
When ready, add the coconut milk into the chilled steel bowl
Whisk until stiff peaks form
Keep in the fridge until ready to use
WFPB Homemade Vegan Whipped Cream
Coconut milk is not a whole food, so if you're looking to keep this recipe WFPB here's another great homemade whip cream version using aquafaba.
Remove the liquid from1 can of chickpeas (reserve chickpeas for another recipe).
Add 1/8 of cream of tartar and start beating with a hand mixer, as soon as it gets foamy increase the speed until stiff peaks form (about 4-5 minutes)
Add 1/2 cup agave or date paste and 1 tsp vanilla and beat for an additional 2 minutes
-BE SURE to CONTINUOUSLY mix while the pudding mix is on the heat. This is SUPER important if you want to have a smooth, lump free pudding
-Mix all your ingredients in together BEFORE turning on the heat, this will help prevent the cornstarch from creating any lumps
-If your mixture is still too runny after cooking for a while, then add 1 tsp of corn starch at a time until it thickens to your desired consistency
-If your pudding mixture is too thick, then you can add 1 tbsp of almond milk at a time to thin it out
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GF pie crust - homemade or store bought (see notes for homemade)
2 cups almond milk
3 tbsp corn starch - more as required
1/4 tsp salt
1/4 - 1/2 cup maple syrup or agave - depends on your sweetness preference
2 tsp vanilla bean paste
1 cup whip cream (divided) - homemade or store bought (see notes for homemade and for WFPB option)
3 ripe bananas - sliced
In a medium saucepan with the heat turned OFF, add the cornstarch and cold milk - mix well with a whisk to combine and get rid of any lumps
Add salt, maple syrup, and vanilla - mix again
Turn heat on to medium high and stir continuously until mixture thickens. It’s very important to make sure you keep stirring, otherwise it will begin to get lumpy. (Note - if it’s still too thin, add 1 tsp of cornstarch at a time. If it’s too thick, add 1 tbsp of almond milk at a time until you reach desired consistency).
Transfer to a bowl and fold in 1/2 of the coco whip until well incorporated - transfer to prepared pie crust and chill in the fridge 3-4 hours.
When ready to serve, add sliced bananas on top of the pie, followed by remaining 1/2 coco whip. Garnish with some more sliced bananas