Go Back
+ servings
slice of vegan banana cream pie on a plate with chocolate shavings
Print Recipe
5 from 1 vote

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.
Prep Time35 mins
Cook Time10 mins
Chill time2 hrs
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: banana, cream pie, dairy free, gluten free, vegan dessert
Servings: 8 slices
Calories: 528kcal


  • 9 inch spring form pan or deep dish pie pan


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
  • 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


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.


  • 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.



  • 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.


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