Banana Cream Pie Vegan
Indulge in the creamy, dreamy decadence of this vegan banana cream pie, a plant-based twist on a classic dessert that’s as satisfying as it is wholesome. With a buttery vegan graham cracker crust, layers of sweet, ripe banana slices, and a luscious coconut milk-based custard delicately sweetened with maple syrup, every bite is a tropical delight. Finished with an airy dollop of homemade coconut whipped cream and a vibrant pinch of turmeric for natural color, this pie is both visually stunning and utterly delicious. Quick to prepare with just 25 minutes of hands-on time, this dessert is perfect for any gathering, satisfying both vegan and non-vegan palates alike. Serve it chilled for a refreshing treat that’s dairy-free, egg-free, and packed with flavor—ideal for those seeking a plant-based indulgence!
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Recipe Information
Ingredients
- 200 grams Vegan graham crackers
- 80 ml Coconut oil, melted
- 3 whole Ripe bananas
- 400 ml Coconut milk (full-fat, canned)
- 250 ml Unsweetened almond milk
- 45 grams Cornstarch
- 60 ml Maple syrup
- 10 ml Vanilla extract
- 1 pinch Pinch of turmeric (for color, optional)
- 250 ml Coconut cream (chilled overnight)
- 30 grams Powdered sugar
Instructions
Preheat the oven to 180°C (350°F).
Add the vegan graham crackers to a food processor and pulse until fine crumbs form.
Pour the melted coconut oil into the crumbs and mix until evenly combined.
Press the mixture evenly into the base and sides of a 9-inch pie pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
In a medium-sized saucepan, whisk together the coconut milk, almond milk, cornstarch, maple syrup, and a pinch of turmeric (if using).
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens into a pudding-like consistency. This should take around 5-7 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
Slice two bananas thinly and layer the slices over the cooled pie crust.
Pour the warm pudding mixture over the banana slices, spreading it evenly with a spatula. Let the pie cool to room temperature, then refrigerate for at least 4 hours or until set.
To make the coconut whipped cream, scoop out the hardened cream from the top of the chilled coconut cream can, leaving behind the liquid.
Use a hand mixer to whip the coconut cream and powdered sugar together until soft peaks form.
Once the pie has set, spread the whipped cream over the top, then garnish with slices of the remaining banana.
Serve chilled and enjoy!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 25.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
