Vegan Banana Cream Pie


30-40 (about 2 bags/boxes) grain free, vegan crunchy cookies  1/4 cup vegan butter  1 ½ cups canned coconut cream 1 ¼ cups coconut or almond milk ½ cup cornstarch ⅓ cup granulated sugar 2 tablespoons vegan butter  1 tablespoon vanilla Pinch of turmeric, for color  1/4 teaspoon kosher salt 2-3 ripe bananas sliced Coconut Whipped topping

Cookie crust


Pulse the cookies and butter in a food processor. Press into the pan and bake 350°F for 10-12 minutes then remove it to a wire rack to cool.

Vegan vanilla pudding


Whisk all of the ingredients in a saucepan without heating.  Place over medium heat and cook for 5-7 minutes until it thickens.

Assemble and chill


 Arrange banana slices in an even layer over the cookie crust  then pour the pudding on top. Cover with plastic wrap and refrigerate for 2-4 hours or until cold.

Coconut whipped cream


Beat the coconut cream for 3 minutes. then add the powdered sugar and vanilla and beat again. You could also use store bought vegan whipped topping.

Top and serve


Top the chilled vegan banana cream pie with coconut whipped cream and chocolate shavings.


Make the recipe and tag us on social.