Vegan Banana Cream Pie
Banana cream pie is a dessert I can’t seem to get enough of. This vegan pie contains no dairy or egg and maintains all the banana flavor and creaminess we love of the classic banana cream pie. It pairs well with the simple pecan and graham cracker crust that my family loves. My kids like to eat this banana filling by itself as pudding. The coconut whipped cream is dairy free as well and quick to whip up! Set some aside to go on top of the pie right before serving, along with some chopped pecans, if desired. One of my favorite vegan desserts and easy make!
Vegan Banana Cream Pie
- 14 retangular vegan graham crackers
- 1 cup pecans
- 6 tbsp vegan butter I used Earth Balance
- 2 tbls organic sugar
Banana filling (note: coconut cream will need to chill overnight before made into whip cream and added to filling)
- 3 bananas
- 1 cup unsweetened almond milk
- 5 tbls cornstarch
- 1/2 cup organic sugar
- 1 pinch salt
- 1/2 tsp pure vanilla extract
- 1 15 oz can coconut cream-full fat Place in refrigerated overnight before using. *See notes
- 3 tbls vegan powdered sugar or blend organic sugar until very fine , sift for clumps
Preheat oven to 350F. Grease a 9 inch pie dish.
Place the graham crackers and pecans in a food processor and blend. Put the mixture into a medium bowl and stir in the butter and sugar. The consistency should be like wet sand. Press the crust into the pie dish. Bake in preheated over for 10 mins. Set aside to cool.
In a small bowl stir the cornstarch into 1/2 of the milk. In a blender, blend one banana with the remaining 1/2 cup of milk and add to a saucepan over medium heat. Stir the sugar and salt in and bring to heat. Whisk in the cornstarch mixture and bring to a light boil. Reduce heat to low and whisk frequently until mixture thickens, approx. 5 minutes. Stir in the vanilla extract. Let cool.
Place a large bowl in the in the freezer for 5 mins. Remove chilled can of coconut cream, open and scoop the solid cream (not the liquid) out into a large bowl. Using a hand mixer, beat on high for 2 mins. Add the powdered sugar and continue mixing another 5 mins.
Line the pie crust with banana slices. Fold one cup of the whipped cream into the banana filling and pour into the pie crust. Place in the freezer until it is mostly frozen, about 2 hours (or overnight, just remove from freezer about 30 mins before serving). Top with more of the coconut whipped cream you made and fresh banana slices.
For the whipped cream you could use a container of store bought coconut dairy-free whipped topping, if available.
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The following ingredients can be purchased on Amazon: