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.
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.
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.

Vegan Banana Cream Pie
Description
Ingredients
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)
Vegan Banana Cream Pie:
- 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
Ingredients
Instructions
For the crust:
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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
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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.
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It's done when you can hold the mixture and it holds together
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Transfer to a pie plate and flatten to make a crust going up to the edge
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Cool in the fridge until the filling is done
Whipped coconut cream
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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
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Place a steel mixing bowl in the freezer about half hour before you're about to make the whipped cream.
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When ready, add the coconut milk into the chilled steel bowl
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Whisk until stiff peaks form
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Keep in the fridge until ready to use
WFPB Homemade Vegan Whipped Cream
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Remove the liquid from1 can of chickpeas (reserve chickpeas for another recipe).
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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)
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Add 1/2 cup agave or date paste and 1 tsp vanilla and beat for an additional 2 minutes
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Ta-da!
Vegan Banana Cream Pie
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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
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Add salt, maple syrup, and vanilla - mix again
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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).
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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.
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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
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Enjoy :)
Note
- 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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