Banana Cream Pic Recipe Vegan: Easy & Delicious Treat

There’s something irresistibly comforting about a classic banana cream pie, and when it’s made vegan, it becomes a delightful treat that everyone can enjoy. Whether you’re vegan, lactose-intolerant, or simply looking for a lighter, plant-based dessert, this vegan banana cream pie recipe hits all the right notes.

Creamy, luscious, and packed with natural banana sweetness, it’s a perfect balance of textures and flavors. The best part?

It’s surprisingly simple to make with wholesome ingredients you probably already have in your pantry.

This pie combines a crisp, flaky crust with a rich, silky coconut-based cream filling, layered with ripe bananas for that classic flavor. It’s an inviting dessert that’s perfect for any occasion, from family dinners to summer potlucks.

If you love desserts that are both indulgent and kind to animals and the planet, you’re going to adore this recipe!

Why You’ll Love This Recipe

This vegan banana cream pie is a crowd-pleaser for several reasons. First, it’s completely dairy-free and egg-free, making it suitable for vegans and those with allergies.

The filling uses coconut milk, which provides a luxuriously creamy texture without any heavy cream. Plus, the bananas add natural sweetness and a fresh fruity flavor, eliminating the need for refined sugars.

Another reason to love this recipe is how easy it is to customize. You can swap the crust for a gluten-free version, or add a sprinkle of toasted nuts or vegan chocolate shavings on top.

It also requires minimal cooking skills—no complicated custard-making here! It’s a healthier twist on a traditional favorite that never compromises on taste.

Ingredients

• 1 ½ cups vegan graham cracker crumbs (or crushed vegan cookies)
• 5 tbsp melted coconut oil or vegan butter
• 1 can (14 oz) full-fat coconut milk (refrigerated overnight)
• ⅓ cup maple syrup or agave nectar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 3 ripe bananas, sliced
• Pinch of turmeric powder (optional, for color)
• Pinch of salt

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk
• Medium saucepan
• Rubber spatula
• Measuring cups and spoons
• Electric mixer or hand whisk (optional for whipping)

Instructions

1. Prepare the crust: In a mixing bowl, combine the vegan graham cracker crumbs with the melted coconut oil or vegan butter. Stir well until the mixture holds together when pressed.
2. Press crust into pie dish: Transfer the crumb mixture into the pie dish and press firmly and evenly into the bottom and up the sides to form a crust. Place it in the refrigerator to chill while you make the filling.
3. Prepare coconut cream: Open the chilled coconut milk can and scoop out the solidified cream into a saucepan. Reserve the liquid for smoothies or other uses.
4. Mix filling ingredients: Add the maple syrup, cornstarch, vanilla extract, turmeric (if using), and a pinch of salt to the coconut cream. Whisk until smooth and well combined.
5. Cook the filling: Place the saucepan over medium heat and whisk constantly. The mixture will thicken after a few minutes. Continue whisking until it reaches a pudding-like consistency, about 5-7 minutes.
6. Cool the filling: Remove from heat and let it cool slightly, stirring occasionally to prevent a skin from forming.
7. Assemble the pie: Arrange half of the sliced bananas on the prepared crust. Pour half of the coconut cream filling over the bananas, spreading evenly. Add the remaining banana slices on top, then pour the rest of the filling over them.
8. Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to set properly.
9. Serve: Before serving, you can top the pie with additional banana slices, vegan whipped cream, or toasted coconut flakes for extra flair.

Tips & Variations

For a gluten-free crust, swap the graham cracker crumbs with gluten-free cookies or almond flour. You can also add a teaspoon of cinnamon or nutmeg to the crust mixture for a warm spice note.

If you prefer a thicker filling, increase the cornstarch to 4 tablespoons. For a lighter texture, fold in some whipped aquafaba or store-bought vegan whipped cream before chilling.

Try layering sliced strawberries or fresh raspberries with the bananas for a colorful twist. Alternatively, drizzle vegan chocolate sauce over the top for a decadent finish.

Nutrition Facts

Serving Suggestions

This vegan banana cream pie is best served chilled, ideally straight from the refrigerator after setting. For a more festive touch, add a dollop of vegan whipped cream on each slice and sprinkle with crushed nuts or cacao nibs.

Pair it with a cup of freshly brewed coffee or a refreshing iced green tea to balance the sweetness. If you’re hosting a brunch or potluck, this pie makes a wonderful centerpiece dessert that’s sure to impress.

Explore other delightful vegan treats like the Kodiak Banana Muffins Recipe or complement your dessert with a refreshing Green Goodness Juice Recipe.

Conclusion

This vegan banana cream pie offers a perfect harmony of creamy coconut richness and fresh banana sweetness wrapped in a crunchy, buttery crust. It’s a fantastic dessert that doesn’t rely on dairy or eggs, making it accessible and enjoyable for many dietary preferences.

Whether you’re a seasoned vegan or just experimenting with plant-based recipes, this pie is a simple yet impressive dish that can become a staple in your dessert repertoire. It’s comforting, indulgent, and easy enough for any home cook to master.

Next time you want a treat that’s both wholesome and delicious, give this recipe a try—you won’t be disappointed!

Looking for more comforting desserts? Check out the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a nostalgic sweet or the indulgent Glazed Twist Donut Recipe for a bakery-style treat at home.

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