Dreamy Vegan Banana Cream Pie (Gluten-Free)

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. 

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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. 

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.

How to Make Vegan Banana Cream Pie

Make the Crust

1. Grab a springform pan (like the ones you use for cheesecake) and spray it with non-stick spray.
2. 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).
3. 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. 
4. Bake for 10-12 minutes then cool on a wire rack so we can get started on the pudding.

Make the vegan pudding

5. 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.
6. 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!
7. Remove it from the heat and allow it to cool slightly while we prep the REAL banana layer.
8. Slice the bananas and completely cover the bottom of the crust so all the pieces are touching.
9. Pour the silky smooth vanilla pudding over top and smooth it into an even layer. 
10. 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.

Coconut Whipped Cream

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

1. 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!

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.

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.

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!

More vegan desserts

• Vegan pumpkin cheesecake
• Chocolate banana ice cream
• Healthy cookie dough
• Vegan strawberry shortcake

Recipe

Vegan Banana Cream Pie

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.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 35 minutes

Cook Time: 10 minutes

Chill time: 2 hours

Total Time: 2 hours 45 minutes

Servings: 8 slices

Calories: 528kcal

Author: Molly Thompson

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Ingredients

Cookie pie crust

• 30-40 (about 2 bags/boxes) grain free, vegan crunchy cookies like Siete Mexican shortbread cookies or Enjoy Life Honey Graham Cookies *see notes for non-gluten free option
• 1/4 cup vegan butter or melted coconut oil

Vegan vanilla pudding

• 1 ½ cups canned coconut cream
• 1 ¼ cups coconut or almond milk
• ½ cup cornstarch
• ⅓ cup granulated cane sugar or coconut sugar*
• 2 tablespoons vegan butter or coconut oil
• 1 tablespoon vanilla bean paste or vanilla extract
• Pinch of turmeric, for color (optional)
• 1/4 teaspoon kosher salt
• 2-3 ripe bananas sliced

Coconut Whipped Topping (can use store bought)

• 2 cups coconut cream chilled
• 1/2 cup powdered sugar, agave or pure maple syrup
• 1 teaspoon vanilla bean paste or vanilla extract
• Dark chocolate bar for shaving

Recommended Equipment

• 9 inch spring form pan or deep dish pie pan

Instructions

Cookie pie crust

• Grease a 9-inch springform pan or a deep dish pie pan with non-stick spray then preheat the oven to 350°F.
• Add the cookies to the bowl of a food processor or high speed blender and pulse a few times to create a crumb. Pour in the melted butter or coconut oil and pulse again a few times until the mixture resembles wet sand.
• Press the crust into the bottom and sides of the prepared pan. I recommend using a small measuring cup to press firmly down on the bottom and into the sides.
• Bake in the preheated oven for 10-12 minutes then remove it to a wire rack to cool.

Vegan vanilla pudding

• While the crust is baking and cooling, make the vanilla pudding. Add all of the ingredients to a medium saucepan without heating. Whisk them together until the clumps are gone and the cornstarch is dissolved and the mixture is smooth.
• Place the saucepan over medium heat and cook the mixture for 5-7 minutes, stirring almost constantly, until the pudding thickens enough to coat the back of a spoon. It should leave small ribbons of custard on the surface when you lift the whisk out of the saucepan.
• Remove the saucepan from the stove and cool for 10 minutes, stirring occasionally.

Chill

• Arrange banana slices in an even layer over the cookie crust so they’re touching, then pour the slightly cooled pudding on top and spread it out into an even layer.
• Cover with plastic wrap so that it touches the pudding and refrigerate for 2-4 hours or until cold. This prevents any sort of film to form on the custard. You could also freeze it for an hour or so if you’re in a rush.

Coconut whipped topping (optional if using store bought)

• Add the chilled 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, approximately 3 minutes. Add the powdered sugar or maple syrup and vanilla and beat again until combined.

Assemble and serve

• Remove the chilled vegan banana cream pie from the fridge or freezer and spread the coconut whipped cream on top. Use a hand peeler to shave the chocolate bar over the coconut whipped cream.
• Serve right away or cover and store in the fridge for up to 2 days until you’re ready to serve.

Notes

• Non gluten-free crust: if you don't care, or can't find, grain free cookies, use golden Oreos instead. You should only need 1 package, or about 20 cookies.
• 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.
• The vegan pudding is adapted from Rainbow Nourishments vegan custard.

Nutrition

Serving: 1large slice | Calories: 528kcal | Carbohydrates: 49.9g | Protein: 3.3g | Fat: 12.2g | Sodium: 349.3mg | Fiber: 1.3g | Sugar: 32.3g | Vitamin A: 162IU | Vitamin C: 2.6mg

Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!