Vegan Banana Cream Pie

Chad Montano


Filled with a dreamy dairy-free custard filling, this vegan-friendly banana cream pie is an indulgent treat for your late-night sweet tooth cravings. It’s topped with freshly sliced bananas and a huge cloudy dollop of fluffy whipped cream.

Homemade Vegan Banana Cream Pie on White Pie Plate |

Slice of Vegan Banana Cream Pie on White Plate with Fork |
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Vegan Banana Cream Pie

Servings 8
Calories 250 kcal



  1. Preheat oven to 425 degrees F. Lightly grease pie dish with oil. Transfer pie crust to dish and crimp the edges.
  2. Use fork to poke a few holes on the bottom and around edges of pie crust.
  3. Blind bake for 12-15 minutes until light golden brown. Remove from oven and set aside to cool.
  4. In small bowl, add cornstarch and 1/2 can coconut milk. Whisk well and set aside.
  5. In medium saucepot, add sugar, salt and remaining coconut milk. Bring to a gentle simmer.
  6. Add cornstarch and coconut milk mixture to pot. Bring to boil and whisk well. Cook for 5 minutes until it starts to thicken.
  7. Remove from heat. Add vanilla extract and coconut oil. Whisk well and set aside for 10-15 minutes to cool.
  8. Once pie crust is cool, add custard filling to the dish. Cover with plastic wrap and refrigerate overnight.
  9. Top with layer of sliced bananas, then a layer of whipped cream. Garnish with a few more sliced bananas.

Recipe Notes

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Nutrition Facts
Vegan Banana Cream Pie
Amount Per Serving (1 g)
Calories 250 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 163mg7%
Potassium 188mg5%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 18g20%
Protein 2g4%
Vitamin A 29IU1%
Vitamin C 4mg5%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.