Easy Vegan Banana Cream Pie

Did you know that cream, custard, and pudding pies like this date all the way back to the Medieval Times? However, back then the dough on pies was inedible and used as only a casing to keep the fillings in due to pie pans not being readily available. What a shame to not have delicious pie crust to complement their fillings! Thankfully today we have pie plates, edible crust, and amazing recipes and substitutions that allow us to make recipes like this easy vegan banana cream pie that is dairy-free but doesn’t lack the creaminess you love in a cream pie. 

Why you’ll love this Easy Vegan Banana Cream Pie: 

• It’s creamy without the dairy
• Vegan-friendly
• Whip it together quickly (but the resting time will take 2-hours)
• Versatile (add your fav toppings like coconut or chocolate) 

How do you make easy vegan banana cream pie? 

I’m so glad you asked. This easy vegan banana cream pie is simple. The preparation will only take you about 25-minutes, then you’ll need to let the pie rest for about 2-hours for it to reach the best consistency. I was craving this the other day when I had a sweet tooth, but I didn’t have all the ingredients to pull it together so I used Cornershop. Cornershop is a platform that allows you to shop your fav stores like Walmart and Costco for everything you need from the comfort of your home. Then, Cornershop will deliver it right to your door. No more worrying when you don’t have all the ingredients you need or forget something at the store. 

Anyway, once I got my groceries delivered, it was time to make this delicious cream pie, and here’s how I did it: 

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1. To a food processor, combine the Oreos, graham crackers, and melted butter.  Process till the mixture can be squeezed into a ball
2. Spray a pie dish with oil spray, transfer the mixture to the dish, and using your hards or spoon to flatten as firmly as possible.  Place the pie into the freezer while you make the filling or place it in the fridge overnight or until you plan on making the rest
3. Prepare to fill by adding all ingredients apart from the vanilla into a saucepan and heat on low until bubbling. Whisk aggressively till smooth and a silky consistency is achieved.  Remove the filling from heat and add in the vanilla. Let cool completely in the fridge, covered in plastic wrap
4. To prepare the coconut cream, remove your coconut cans from the fridge and open them.  You will want 1 full can of solid coconut cream, so if one can isn’t enough, open two.  Scoop out the cream, discard liquid and whip the cream for 1 minute
5. Slowly add in the powdered sugar and vanilla, whip till it looks like coco whip. Place in the fridge to set until your filling is completely cooled
6. When your filling is completely cooled remove that along with the coconut whip from the fridge. To the filling, add 1/4 of the coconut whip and stir till combined
7. You are now ready to assemble. Remove the crust from the fridge and slice 1-2 bananas. Place them over the crust. Evenly layer the filling onto the banana. Cover the filling with coconut whip and top with more bananas and dust with cinnamon and lemon zest!

This recipe is seriously the best, and you can even prepare it ahead of time. Just leave the toppings on the side until you are ready to consume it so the pie is nice and fresh!!    

Other banana recipes you’ll love:

• Easy Vegan Banoffee Pie with Chiquita Bananas
• The Healthy(ish) Banana Bread Recipe
• Banana Bread Cake
• Vegan Banana Muffins

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Easy Vegan Banana Cream Pie

5 from 3 votes

This easy vegan banana cream pie is creamy but without dairy. It's vegan-friendly and so dang easy to prepare.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Vegan Desserts

Cuisine Baked Goods

Servings 8 -10

Ingredients

  

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Crust:

• 16 golden oreos
• 8 graham crackers
• 1/3 cup vegan butter metled
• 2 tbsp. brown or white sugar

Filling:

• 2 tbsp corn starch (arrowroot powder NOT RECOMMENDED)
• 1 14 oz can of coconut milk
• 1/2 cup brown, white, or coconut sugar

• 1 tsp pure vanilla extract

Coconut Cream:

• 1 can coconut cream or 2 14 oz cans of coconut milk refrigerated overnight and remove the cream of the top of the cans
• 5 tbsp. powdered sugar
• 1 tsp vanilla

Topping:

• 3-5 large bananas sliced
• Coconut Whip

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Instructions

 

• To a food processor, combine the Oreos, graham crackers, melted butter and sugar.  Process till the mixture can be squeezed into a ball.
• Spray a pie dish with oil spray, transfer the mixture to the dish and using your hards or spoon to flatten as firmly as possible.  Place the pie into the freezer while you make the filling or place it in the fridge overnight or until you plan on making the rest.
• Prepare the filling by adding all ingredients apart from the vanilla into a sauce pan and heat on low until bubbling. Whisk aggressively till smooth and a silky consistency is achieved.  Remove the filling from heat and add in the vanilla. Let cool completely in the fridge, covered in plastic wrap.
• To prepare the coconut cream, remove your coconut cans from the fridge and open.  You will want 1 full can of solid coconut cream, so if one can isn't enough, open two.  Scoop out the cream, discard liquid and whip the cream for 1 minute.  Slowly add in the powdered sugar and vanilla, whip till it looks like coco whip. Place in the fridge to set until your filling is completely cooled.
• When your filling is completely cooled remove that along with the coconut whip from the fridge.  To the filling, add 1/4 of the coconut whip and stir till combined.
• You are now ready to assemble. Remove the crust from the fridge and slice 1-2 bananas.  Place them over the crust.  Evenly layer the filling onto the banana.  Cover the filling with coconut whip and top with more bananas and dust with cinnamon and lemon zest!
• Enjoy immediately.

Notes

If the pie is not being eaten immediately/within 24 hours add the banana/cinnamon/lemon zest toppings before serving!

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