Vegan Banana Cream Pie features layers of a crunchy crust, fresh sliced bananas and extra creamy vanilla pudding. Top with a layer of fluffy coconut whipped cream and chocolate shavings.

a slice taken out of vegan banana cream pie

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Banana Cream Pie (Vegan + GF)
Ingredient Notes
Whipped Topping Options
How to Make Vegan Banana Cream Pie
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Expert Tips
Make-Ahead and Storage Instructions
Dietary modifications
More vegan desserts
Vegan Banana Cream Pie
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Banana Cream Pie (Vegan + GF)

Cream pies have been around for centuries, but it wasn't until he late 1900s when banana went from being an exotic, hard-to-find fruit, to a common grocery store item, that the banana cream pie really took off.

There are four basic components to banana cream pie: crust, fresh bananas, vanilla custard and whipped topping.We're making a plant-based version by keeping this recipe completely dairy-free and even taking it a step further to keep the crust gluten-free.

a slice of banana cream pie on a plate with chocolate shavings

Ingredient Notes

For the pie crust:

Pre-made vegan cookie: there are so many out there on the market now! We used Siete Mexican shortbread cookies and they were to die for! Enjoy Life makes a great vanila honey graham cookie that would be a great option too. Technically golden Oreos are vegan, so use those if you're in a pinch and can't find the others anywhere else! You can use any brand of vegan crunchy cookie you like to get that traditional graham cracker crust!
Vegan Butter or Coconut Oil: we love the flavor from Myokos vegan butter, but refined coconut oil is a great option.

For the banana and vegan pudding:

Coconut Cream: this is the thick cream that sits on the top of the can of full-fat coconut milk. You can buy cans of coconut cream in the International aisle of the grocery store.
Almond milk: grab an unsweetened almond milk or a carton of coconut milk.
Cornstarch: We're using quite a bit of corn starch in this recipe to help the custard set. You can also use arrowroot starch or tapioca starch to keep it paleo, but we found the texture to be a bit more gummy than cornstarch.
Cane sugar: this sweetens the filling, but you can also use coconut sugar to keep it paleo. The coconut sugar will give it more of a butterscotch flavor and darken the color slightly.
Vegan butter or coconut oil: both of these add richness to the cream, but can be omitted.
Vanilla: I love using a vanilla bean paste to really punch the vanilla flavor. We also tested this with vanilla extract and it was delicious.
Turmeric: use just a pinch of this for color! You won't be able to taste it at all. It will turn more and more yellow as it thickens and cools, so don't overdo it if it doesn't look yellow right away.
Salt: for flavor.
Bananas: fresh bananas make this pie so good and gives it real banana flavor.

Whipped Topping Options

We love to use a homemade vegan coconut whipped cream. I also love using a store bought vegan whipped topping, like Coco Whip, if you're short on time or making this in advance and want to take the whipped topping with you.

ingredients for vegan banana cream pie measured on the table

How to Make Vegan Banana Cream Pie

Make the Crust

Grab a springform pan (like the ones you use for cheesecake) and spray it with non-stick spray.
Throw the crunchy cookies into the food processor, or a high-powered vitamix, like us, then give it a few pulses to create a crumb. Add the melted vegan butter and pulse a few more times until it resembles wet sand (you can pretend you're at the beach).
Press the crust into the bottom and up the sides of the pan a few inches. The best way to do this is use a measuring cup and go around in a circle to form the crust. Make it pretty by evening the top of the sides in a straight line.
Bake for 10-12 minutes then cool on a wire rack so we can get started on the pudding.

cookie pie crust baked in a springform pan — bake the crust

baked pie crust in the pan covered with layers of sliced bananas — bake the crust

Make the vegan pudding

Add all of the pudding ingredients to a medium saucepan without heating. Dumping everything at once is my kind of recipe! Whisk them together until the clumps are gone and the cornstarch is dissolved and the mixture is smooth.
Place over medium heat and cook for 5-7 minutes and stir constantly until it's thick enough to coat the back of a spoon. Check out the video tutorial in the recipe card to see this!
Remove it from the heat and allow it to cool slightly while we prep the REAL banana layer.
Slice the bananas and completely cover the bottom of the crust so all the pieces are touching.
Pour the silky smooth vanilla pudding over top and smooth it into an even layer.
Don't skip this step! Cover the custard with plastic wrap so that it's completely touching the custard. I warned you, but you'll get a weird film on top if you don't. At this point you can chill it for a few days then top with vegan whipped topping before serving, or chill for at least 2 hours and serve right away.

vegan vanilla pudding whisking in a saucepan — make the vanilla pudding

vegan vanilla pudding on top of pie crust and sliced bananas — make the vanilla pudding

Coconut Whipped Cream

You can make your own coconut whipped cream or use store bought. Here's how to make it quickly.

Add coconut cream to a medium glass bowl with a hand mixer or the stand mixer fitted with the paddle attachment. Beat the cream on medium high speed until slightly fluffy and smooth, about 3 minutes. Add the powdered sugar or maple syrup and vanilla and beat again until combined. Top the set pudding with cream!

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Expert Tips

Use just ripe bananas: You want the banana slices to hold up to the cream and not be too mushy. But they won't have the sweet banana flavor if they aren't ripe enough.
Use turmeric for yellow color: add just a pinch of this to the pudding for a yellow flavor. You could also add a small amount of nutritional yeast or even yellow food coloring if you have that on hand.
Give yourself enough time: this is a recipe that requires a bit of chilling, so make sure you aren't rushed. I like to make it a day in advance.
Get the pudding consistency right: it should be thick enough to coat the back of a spoon, but not much more. It will continue to thicken and set as it chills.
Can't find vegan crunchy cookies? Use golden Oreos instead. They won't be gluten free, but they're a great vegan option in a pinch.
Add a tablespoon or two less cornstarch for a more delicate texture. You wan't it soft and creamy, but stiff enough to hold its shape.

pulling a slice of vegan banbana cream pie out of the pan

Make-Ahead and Storage Instructions

Make-ahead: prep the crust up to 5 days in advance and make the crust and pudding up to 3 days in advance. Cover the pudding with plastic wrap so that it's touching the surface. No one wants a weird film on the top of the pudding! Top with cream and serve when you're ready.
To freeze: cover the pudding with plastic wrap then wrap the entire vegan banana cream pie in foil and store in the freezer for up to 2 months. Allow it to thaw in the fridge or at room temp then top with coconut whipped cream and chocolate shavings before serving.
Storage: wrap up any leftovers in plastic wrap and store in the fridge for 3-4 days or in the freezer for up to 2 months.

Dietary modifications

Paleo: use coconut sugar and arrowroot starch in the vegan vanilla pudding.
Gluten-free: the recipe is already gluten-free if you can find a gluten-free crunchy cookie from Siete or Enjoy Life.

a bite taken out of a piece of vegan banana cream pie on a plate

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

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