There’s a unique kind of magic tucked inside a slice of banana cream pie. It’s the type of dessert that feels like a warm hug—smooth, sweet, and beautifully simple. This Vegan Banana Cream Pie takes the beloved classic and gives it a compassionate twist, swapping traditional dairy for lush coconut milk and topping it all with cloud-like non-dairy whipped cream. The result is a dessert that delivers all the familiar flavors and textures, while embracing a fully plant-based lifestyle.
Growing up, banana cream pie always seemed to appear at the most joyful gatherings. Whether it was Grandma’s Sunday lunch, a potluck picnic in the park, or the quiet treat after a long day of school, this pie always stole the show. The tender banana slices tucked into rich custard, the flaky crust giving just the right amount of crunch, and the light-as-air whipped topping all came together to create something special—something that felt like home.
Over time, as dietary choices shifted and loved ones needed dairy-free options, that treasured dessert found new life. This vegan version was born from the need to honor both tradition and modern values. It’s not just a pie—it’s a celebration of how food can evolve with us and still carry the same joy to the table.
Whether you’re serving this at a family dinner, offering it at a birthday celebration, or sneaking a midnight forkful straight from the fridge (no judgment), this Vegan Banana Cream Pie is always a good idea.
Why You’ll Love This Recipe
- Nostalgic Flavor, Modern Twist: All the classic flavor of traditional banana cream pie, made 100% dairy-free.
- Rich and Velvety Texture: The coconut milk custard is luxuriously smooth and pairs beautifully with soft banana slices.
- A Showstopper Dessert: With its elegant layers and irresistible taste, it’s a crowd favorite for any occasion.
- Simple, Wholesome Ingredients: Made with easy-to-find vegan staples.
- Make-Ahead Magic: Perfect for prepping a day early so you can focus on your guests—or yourself.
INGREDIENTS YOU’LL NEED
For the Pie Crust:
- 1 vegan pie crust (store-bought or homemade)
For the Vanilla Custard Filling:
- 1 (13.5 oz) can full-fat coconut milk, divided
- 3 tablespoons cornstarch
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 1½ teaspoons pure vanilla extract
For the Topping:
- 3 ripe bananas, sliced
- 1 container vegan whipped topping (such as SoDelicious CocoWhip)
HOW TO MAKE VEGAN BANANA CREAM PIE
STEP-BY-STEP INSTRUCTIONS
Step 1: Bake the Crust
Start with your pie crust. If you’re using a store-bought version, follow the instructions on the package. If you’re making it from scratch, pre-bake it until golden and let it cool completely. This is the crisp base that holds your creamy filling—make sure it’s nice and firm.
Step 2: Cook the Custard
In a small bowl, whisk together ½ cup of the coconut milk with the cornstarch until smooth and lump-free. In a medium saucepan, combine the remaining coconut milk, sugar, and salt. Set it over medium heat and warm gently, stirring occasionally until the sugar dissolves.
Pour in your cornstarch mixture and stir continuously with a whisk or wooden spoon. Watch as the custard begins to thicken—this part feels like alchemy. Once it’s thick enough to coat the back of a spoon, remove it from the heat. Stir in the coconut oil and vanilla for extra richness and warmth.
Step 3: Cool and Chill
Pour the hot custard directly into your cooled pie crust. Smooth the top with a spatula. To prevent a skin from forming, press a piece of plastic wrap directly onto the custard’s surface. Refrigerate for at least 3 hours—or overnight—until fully set.
Step 4: Layer and Finish
Just before serving, slice the bananas and arrange them in a generous layer on top of the chilled custard. Gently spread your whipped topping over the bananas, creating soft swirls or peaks for a beautiful finish.
Serve chilled, and watch it disappear.
HELPFUL TIPS
- Banana Timing Matters: Add bananas just before serving for the freshest flavor and appearance.
- Thickening Tips: Stir custard constantly while cooking to avoid clumps and achieve a silky finish.
- Texture Boost: Add crushed nuts, shaved chocolate, or a sprinkle of cinnamon on top for extra flair.
- Crust Options: Swap out the classic pie crust for a graham cracker or cookie crust for a twist.
DETAILS
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop and chill
- Cuisine: American
- Diet: Vegan
NOTES
- Make-Ahead Tip: Prepare the crust and custard the day before, then assemble with fresh bananas and whipped cream just before serving.
- Ingredient Substitutions: If coconut isn’t your thing, try oat or soy milk, but be sure to add a touch more cornstarch for thickening.
NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Sugars: 20g
- Protein: 3g
- Fiber: 3g
- Sodium: 150mg
FREQUENTLY ASKED QUESTIONS
Can I use a different milk instead of coconut?
Yes, but full-fat coconut milk creates the creamiest custard. If using almond or oat milk, increase the cornstarch slightly for proper thickening.
How long does this pie last in the fridge?
It’s best enjoyed within 2–3 days. After that, the bananas may begin to brown, and the custard may weep a bit.
Can I freeze Vegan Banana Cream Pie?
Freezing is not recommended. The texture of the custard and bananas changes significantly after thawing.
STORAGE INSTRUCTIONS
Store the pie covered in the refrigerator for up to 3 days. For the best texture and appearance, wait to add banana slices and whipped topping until just before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other creamy, dreamy plant-based pies:
- Cozy Cinnamon Chia Oatmeal with Caramelized Apple
- Salted Caramel Cake: A Sweet Symphony of Comfort and Celebration
- Vegan Banana Cream Pie
- Creamy Banana Pudding Cheesecake
CONCLUSION
This Vegan Banana Cream Pie is more than just a dessert—it’s a memory in the making. With its smooth, sweet filling, ripe bananas, and billowy whipped topping, it’s the kind of treat that delights guests and brings joy to the everyday. Whether you’re honoring a family tradition or starting a new one, this pie is a delicious way to make the moment count. Keep it in your rotation for holidays, birthdays, or whenever your soul needs a little sweetness.
Print
Vegan Banana Cream Pie
Description
There’s a unique kind of magic tucked inside a slice of banana cream pie. It’s the type of dessert that feels like a warm hug—smooth, sweet, and beautifully simple. This Vegan Banana Cream Pie takes the beloved classic and gives it a compassionate twist, swapping traditional dairy for lush coconut milk and topping it all with cloud-like non-dairy whipped cream. The result is a dessert that delivers all the familiar flavors and textures, while embracing a fully plant-based lifestyle.
Growing up, banana cream pie always seemed to appear at the most joyful gatherings. Whether it was Grandma’s Sunday lunch, a potluck picnic in the park, or the quiet treat after a long day of school, this pie always stole the show. The tender banana slices tucked into rich custard, the flaky crust giving just the right amount of crunch, and the light-as-air whipped topping all came together to create something special—something that felt like home.
Over time, as dietary choices shifted and loved ones needed dairy-free options, that treasured dessert found new life. This vegan version was born from the need to honor both tradition and modern values. It’s not just a pie—it’s a celebration of how food can evolve with us and still carry the same joy to the table.
Whether you’re serving this at a family dinner, offering it at a birthday celebration, or sneaking a midnight forkful straight from the fridge (no judgment), this Vegan Banana Cream Pie is always a good idea.
Ingredients
For the Pie Crust:
1 vegan pie crust (store-bought or homemade)
For the Vanilla Custard Filling:
1 (13.5 oz) can full-fat coconut milk, divided
3 tablespoons cornstarch
½ cup granulated sugar
¼ teaspoon salt
2 tablespoons coconut oil
1½ teaspoons pure vanilla extract
For the Topping:
3 ripe bananas, sliced
1 container vegan whipped topping (such as SoDelicious CocoWhip)
Instructions
Step 1: Bake the Crust
Start with your pie crust. If you’re using a store-bought version, follow the instructions on the package. If you’re making it from scratch, pre-bake it until golden and let it cool completely. This is the crisp base that holds your creamy filling—make sure it’s nice and firm.
Step 2: Cook the Custard
In a small bowl, whisk together ½ cup of the coconut milk with the cornstarch until smooth and lump-free. In a medium saucepan, combine the remaining coconut milk, sugar, and salt. Set it over medium heat and warm gently, stirring occasionally until the sugar dissolves.
Pour in your cornstarch mixture and stir continuously with a whisk or wooden spoon. Watch as the custard begins to thicken—this part feels like alchemy. Once it’s thick enough to coat the back of a spoon, remove it from the heat. Stir in the coconut oil and vanilla for extra richness and warmth.
Step 3: Cool and Chill
Pour the hot custard directly into your cooled pie crust. Smooth the top with a spatula. To prevent a skin from forming, press a piece of plastic wrap directly onto the custard’s surface. Refrigerate for at least 3 hours—or overnight—until fully set.
Step 4: Layer and Finish
Just before serving, slice the bananas and arrange them in a generous layer on top of the chilled custard. Gently spread your whipped topping over the bananas, creating soft swirls or peaks for a beautiful finish.
Serve chilled, and watch it disappear.
Notes
-
Make-Ahead Tip: Prepare the crust and custard the day before, then assemble with fresh bananas and whipped cream just before serving.
-
Ingredient Substitutions: If coconut isn’t your thing, try oat or soy milk, but be sure to add a touch more cornstarch for thickening.
