This homemade vegan banana cream pie recipe is so creamy and delicious and easy to make from scratch. It has a silky banana pudding filling with a simple gluten-free crust and dollops of coconut whipped cream on top! The perfect pie for any occasion!
There's something about a cream pie that gives off the simple pie vibe while always being a crowd favorite. Kinda like my peanut butter cookie dough cream pie. SO easy to make and everyone always loves it!
I'm no betting woman but I would be willing to bet that even the biggest banana hater will ask for a second slice of this vegan banana cream pie. The banana custard is beyond creamy with hints of sweet vanilla and (of course) banana.
It's made with fresh ingredients and a crispy gluten-free pie crust. In the words of Gwen Stefani, there's no other way to describe it other than BANANAS, B-A-N-A-N-A-S (I had to...).
- Purely Elizabeth Grain-free Bread and Muffin Mix - Yes, this vegan banana cream pie is made easy with a grain-free bread and muffin mix! You can find this Purely Elizabeth mix in most grocery stores in the flour aisle or order it online.
- Coconut oil - Make sure to use solid coconut oil for this recipe. If desired, vegan butter will work as well, just make sure it'd cold and chopped into small pieces.
- Water - Cold water is best for this recipe. Place about a cup of water in a bowl with ice and dip a tablespoon in the bowl when ready to measure.
- Almond milk & Coconut milk - This is the base of the custard filling. Unsweetened almond milk works best but you can also use any type of dairy-free milk. For the coconut milk, make sure to use full-fat coconut milk (this is the type with the cream in the can)
- Maple syrup - Used to sweeten the vegan banana pudding. If needed, this can be substituted with agave syrup or date nectar or honey (if not vegan).
- Arrowroot starch - This is the thickening agent. I found arrowroot starch to work best but tapioca granules will work as well or corn starch.
- Bananas - It wouldn't be a vegan banana cream pie without bananas! Ripe bananas are best for this recipe as they're easy to slice and will hold up when layered in the pie filling.
Coconut Whipped Cream Ingredients
- Coconut cream - This needs to be chilled overnight (or at least 8 hours). Full-fat coconut milk will work as well, but be sure to only spoon out the cream at the top of the can and leave the water at the bottom (you can use this for smoothies during the week!).
- Vanilla - Used to lightly flavor the whipped cream. Real vanilla, not imitation, is amazing in the whipped cream!
- Maple syrup - This is what sweetens the cream. Use more or less depending on your taste preferences. Similar to the filling, this can be substituted for agave syrup, date nectar, or honey.
Step by step directions
This vegan banana cream pie is simple to make. You'll need a mixer for the crust and coconut whipped cream and a stove pot for the filling.
Step 1 : Prepare the crust dough
First, in the bowl of a stand mixer or food processor, add the Purely Elizabeth Grain-free Bread and Muffin Mix and half of the coconut oil. Mix to incorporate the coconut oil. Then add 3 tablespoons of cold water and mix again.
Add the remaining coconut oil and 2 more tablespoons of cold water and mix until a large ball of dough forms. The dough should be soft but not sticky.
Step 2 : Roll out dough and bake
Place a piece of parchment paper on a working surface with the dough. Sprinkle a little tapioca flour on top of the dough and roll out to about ½ inch thick and wide enough to cover the base and sides of an 8-inch pie pan.
Transfer the dough to a pie pan greased with oil. With a fork, poke a few holes in the bottom of the dough (this provides a space for any air bubbles to escape in the oven). Bake in the oven until golden.
Let cool before adding the filling.
Step 3 : Prepare the filling
Pour the almond milk, coconut milk, maple syrup, arrowroot starch, and vanilla into a medium-sized pot. Heat on the stove over high heat until the mixture begins to bubble.
Turn the heat down to medium-heat and allow the mixture to simmer for another 20 minutes. Stir every now and then to prevent burning.
After it has been simmering for 20 minutes and is slightly thick, remove from heat and allow it to cool down slightly (about 15 minutes). It should be a little warm but not pipping hot to the touch.
Step 4 : Add layer of filling to pie
Measure out 1 cup of the pudding mixture and pour it into the pie crust. Use a spoon to spread it around the bottom until there is an even layer.
Step 5 : Add layer of bananas
Cut 3 bananas into thin slices. Layer the banana slices on top of the filling. You should have enough to create 2 layers of bananas.
Step 6 : Finish with final layer of filling
Pour the rest of the banana cream filling on top of the bananas. You may need to spread it around with the back of a spoon again to make sure the entire pie is covered.
Step 7 : Wrap with cling wrap and refrigerate
Place a piece of cling wrap over the pie, make sure it's touching the cream. This prevents moisture from producing a tacky layer over the pie. Transfer the pie to the fridge to set for at least 4 hours (overnight works best).
Step 8 : Prepare the coconut whipped cream
In a large mixing bowl, spoon out the chilled coconut cream from the can. Beat with a hand or stand mixer until thick and creamy (about 3 - 5 minutes on medium speed).
Once you've reached your desired texture and consistency, add the vanilla and maple syrup. Continue to beat until thoroughly mixed. Place the coconut whipped cream in the fridge until ready to serve the banana cream pie.
Step 9 : Decorate
Once the pie is set and you're ready to serve, decorate the pie with the coconut whipped cream and extra banana slices. For this pie, I used a pipping bag to pipe little dollops of whipped cream all over the pie. You can also just spoon a layer of whipped cream on top (similar to this dairy-free banana cream pie).
This vegan banana cream pie is best kept chilled in the fridge. Keep cling wrap over the pie when it's in the fridge to prevent moisture from building up. I don't recommend slicing this pie into pieces until ready to enjoy as the filling may drop off the pie slice after a little bit.
Frequently asked questions
Make sure your banana filling is slightly thick before pouring it into the pie crust. If you find that it's still thin and runny after it's been simmering for 20 minutes, let it cook a little longer. If needed, add another tablespoon of arrowroot starch.
Ripe bananas are best for this recipe. They should be sturdy and not soft so they can hold the weight of the filling. If the pie is kept out for too long, the bananas will oxidize and soften so remember to store the pie in the fridge wrapped with cling wrap.
Yes, this vegan banana cream pie needs to be refrigerated prior to serving. For optimal results, wrap the pie without any toppings with cling wrap (make sure the cling wrap is touching the surface of the pie) and refrigerate. When ready to serve, decorate with whipped cream and banana slices.
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