If you love cream pie then you are going to LOVE this vegan banana cream pie! It’s a beautiful and tasty combination of both a banana cream pie and a coconut cream pie – some of the best of the pie world!
Sweet homemade banana pudding in a flaky pie crust topped with banana slices and piles and piles of coconut whipped cream? Um yes please! Sign me up any day.
Cream pies (especially homemade ones) are so yummy! Unfortunately they are traditionally made with both eggs and milk – two ingredients that are a big no-no if you have multiple food allergies or choose to follow vegan diet. Luckily you can make a delicious vegan banana cream pie without eggs and milk!
This banana cream pie is filled with a homemade pudding that is easily made without eggs. It’s just as sweet and delicious as the egg version. Many versions are then topped with whipped cream but I love to sneak a few banana slices in between the layers first. It gives the pie such a fresh banana flavor!
This Pie Is:
- Wheat-free and gluten-free
- Perfect for a crowd
- The perfect make-ahead dessert
- Fantastic for holidays, birthdays, and Sunday night dinners
What You Need for Vegan Banana Cream Pie
- Medium saucepan: For making the homemade pudding
- Whisk: A whisk is essential for making a smooth pudding without any lumps!
- Pie Plate: Regular or deep dish will work.
Ingredients Needed for Vegan Banana Cream Pie
- Baked gluten-free pie crust: This recipe is the perfect flaky gluten-free and vegan pie crust.
- White sugar: For sweetness, obviously.
- Cornstarch: This thickens up the pudding.
- Salt: Just a pinch in the pudding to counteract a little of the sweetness.
- Full fat coconut milk: The kind that comes in the can. This will serve as the base for your homemade coconut banana pudding! Make sure you get milk and not cream. Although if you choose to make the coconut whipped cream yourself you will need a can of coconut cream as well.
- Banana extract: You’ll only need just a smidge! I prefer to get most of the banana flavor from fresh bananas but banana extract does give the pudding a little extra flavor.
- Vanilla extract: Another flavor component in the pudding.
- Fresh banana: Banana slices get layered between the pudding and the whipped cream for ultimate flavor and texture!
- Coconut whipped cream: I prefer the kind in the freezer section by the Cool Whip as opposed to the kind in the can in the refrigerated section. I think the frozen kind holds up better. Alternatively you can make homemade coconut whipped cream as well.
- Shredded coconut flakes: If you want more of a coconut banana cream pie than straight up banana cream, add some sweetened coconut flakes to the top of the pie! This is optional of course.
How to Make Vegan Banana Cream Pie
Banana cream pie has become a staple at my husband’s holiday and birthday gatherings. For good reason! It’s just soooo good! If you have food allergies or follow a vegan diet and thought you would ever be able to eat a cream pie again then I’m just so excited for you to try this gluten-free and vegan version of the classic pie!
It does need to be made a few hours ahead, so plan accordingly. After you make the pudding you will pour it directly into a pre-baked pie crust and then let it cool in the fridge for 2 hours. Plan accordingly! Once the pudding has cooled the pie comes together very easily and quickly within just a few minutes. All that you will need to do before serving is to slice the banana slices, arrange them on top of the pudding, and then top the whole thing with the vegan whipped cream.
To make this vegan cream pie:
- Bake your pie crust first and give it time to completely cool.
- After the pie crust has cooled, make your pudding. You’ll make it over the stove by whisking together sugar, cornstarch, salt, and canned coconut milk. Cook the pudding over medium heat until thickened, whisking continuously to avoid awkward clumping!
- Remove the pudding from the stove and stir in the vanilla extract and the banana extract.
- Pour the hot pudding into the pie crust. Place a piece of plastic wrap over the pie, against the surface of the pudding. This will ensure the pudding doesn’t create a thick skin as it cools.
- Cool the pie in the refrigerator for 2 hours or more. If you won’t be serving the pie in two hours then just leave it in there. Keep the pie in the fridge until just before serving.
- When you are ready to serve your vegan pie, take it out of the fridge and remove the plastic wrap. Slice the bananas (it usually takes about 2 bananas) and arrange the banana slices over the pudding. Top with coconut whipped cream. You may also then top the pie with shredded coconut flakes if desired.
If you prefer to make the coconut whipped cream yourself as opposed to buying the store version, then you can find a great recipe by Elizabeth Rider here!
Frequently Asked Questions
I hope you give this vegan banana cream pie a try for your next holiday dinner or special occasion! It’s one of my favorite pies! The banana and coconut flavors combine together so perfectly – as does the smoothness of the pudding combined with the pillowy clouds of whipped cream. Ahh Heavenly.Print
Vegan Banana Cream Pie with Coconut Cream
Vegan banana cream pie is the perfect dessert – homemade banana pudding in a flaky pie crust topped with banana slices and piles and piles of coconut whipped cream. Delicious!
- Prep Time: 15
- Cool Time: 2 hours
- Cook Time: 15
- Total Time: 2 hours 30 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American
- Diet: Vegan
- 1 baked gluten-free pie crust, try this recipe
- 1/2 cup sugar
- 3 tbsp cornstarch
- 1/8 tsp salt
- 1 can full fat coconut milk
- 1/8 tsp banana extract
- 1/8 tsp vanilla extract
- 2 bananas
- 9 ounces frozen coconut whipped cream topping, defrosted *see note below
- Shredded coconut, optional
- Bake and completely cool your pie crust.
- Mix sugar, cornstarch, and salt in a saucepan. Gradually add the coconut milk, stirring constantly, to avoid lumps. Cook over low heat, stirring constantly, until thickened. Once the pudding has thickened, cook for 2 to 3 more minutes.
- Remove the pan from heat. Stir in the banana extract and the vanilla extract. Pour the hot pudding into the cooled crust. Place a piece of plastic wrap on the top of the pie, making sure it is placed up against the surface of the pudding. Cool the pie in the refrigerator for 2 hours or until you are ready to serve.**
- When the pie is cooled and you are ready to serve, remove the plastic wrap. Slice the bananas and arrange the banana slices on top of the pudding. Completely cover the bananas with the coconut whipped topping. Sprinkle the entire pie with shredded coconut if desired.
* You can either make your coconut whipped cream yourself or buy it. I prefer to buy it. I like the frozen coconut whipped cream topping better for this recipe than the refrigerated canned version.
** Keep the pie in the refrigerator until just before serving. Assembling the pie the rest of the way should be done shortly before you plan to serve the pie.
- Serving Size: 8
- Calories: 350 calories
- Fat: 22 grams
- Carbohydrates: 43 grams
- Protein: 2 grams
Keywords: Vegan Banana Cream Pie, Banana Coconut Cream Pie, Vegan Pie, Gluten-free Pie