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    Home » Recipes

    Vegan Banana Cream Pie

    Published: Jul 3, 2021 · Modified: Sep 15, 2022 by Larisha Bernard · This post may contain affiliate links · 4 Comments

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    This incredibly sweet and creamy vegan banana cream pie with a rich buttery crust is a must try dessert all year long!

    A Vegan Banana Cream Pie with spiral cream on top.

    Rich, creamy pies are some of the sweetest treats around and this vegan banana cream pie is no exception.

    It’s really easy to make and packed full of delicious banana flavor. If you are looking for a treat to take with you to a get together, you won’t disappoint with this one.

    Many people make banana cream pie in the summer time; however, we say it’s good all year long.

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    A plate with two slices of Vegan Banana Cream Pie.

    VEGAN BANANA CREAM PIE INGREDIENTS:

    Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make this easy vegan dessert recipe:

    For the Crust

    • Flour – the start of every dough, we are using all purpose flour for this recipe
    • Sugar – we want the sweetness to be throughout the dish so we are using it in the crust and filling
    • Salt – salt is used to enhance the flavor
    • Vegan Butter – adds richness and flavor but also makes a delicious buttery crust
    • Dairy Free Milk – any non-dairy milk will work and this just helps all our ingredients come together into the perfect dough

    For the Filling

    • Sugars –
    • Starch –
    • Turmeric –
    • Bananas –

    SUBSTITUTIONS AND VARIATIONS:

    • You can use gluten free flour instead of all-purpose. We do recommend that you use a 1:1 blend
    • For the vegan butter in the crust, you can sub out vegetable shortening
    • You can sub our non dairy milk in the crust for water
    • Inside the filling, you can only use vegan sugar instead of the blend of powdered and cane. If you do this, your pie will be more brown and not so yellow. Reduce the total sugar to ¾ cup if subbing just cane sugar
    • Turmeric is being used for color. Can use yellow food coloring instead

    You could also sub out a store bought crust instead of making the recipe

    A Vegan Banana Cream Pie with one slice cut out and one slice remaining in dish.

    Frequently Asked Questions about Vegan Banana Cream Pie:

    Can this pie be Top 9 Free?

    Yes! Use a gluten free 1:1 baking blend instead of flour in the crust. For the vegan butter, you’ll want to use a soy free version. Lastly, make sure that the non-dairy milk you choose is suitable for your allergens.

    Can I use a store bought crust?

    While we always love homemade foods, if you need to reduce the time, you can swap the entire crust recipe for a store bought crust. Cook crust according to package and let cool before pouring in filling.

    Can I prep this pie ahead of time?

    Yes you can. The crust, and filling can both be made 3-4 days ahead of time and the proceed with the recipe.

    How long will this pie last?

    This vegan banana cream pie will last for 5-7 days in the fridge.

    Is banana cream pie served hot or cold?

    Banana Cream Pie is designed to be served cold.

    Why is my banana cream pie runny?

    The biggest reason for a runny pie, is that you didn’t allow it to thicken enough. The filling should easily coat the back of a spoon when ready. If you are having issues with it thickening you can add some more corn starch to the mixture, just a teaspoon at a time until thickened.

    Should banana cream pie be refrigerated?

    Yes, you need to store banana cream pie in the fridge loosely covered. We recommend that you try to wait to top with whipped topping and bananas if possible.

    Top of a Vegan Banana Cream Pie with one slice removed and spiraled fluffy cream swirls.
    sliced Vegan caramel apple pie in a silver pie tin.

    What other vegan pie ideas could I make?

    Pies are just so good, especially for the holidays. Here’s a few more ideas:

    • Vegan Caramel Apple Pie
    • Traditional Vegan Apple Pie
    • Vegan Blueberry Pie
    • Vegan Pecan Pie
    • Traditional Vegan Pumpkin Pie
    • Vegan Coconut Cream Pie
    • Vegan Sweet Potato Pie
    • No Bake Vegan Chocolate Pie

    For a spin on things also check out our 2 ingredients Vegan Apple Pie Egg rolls or our Vegan Apple Pie French Toast Casserole.

    Pin this vegan banana cream pie for later!

    A Vegan Banana Cream Pie with spiral cream on top.
    Print Recipe
    4.83 from 29 votes

    Vegan Banana Cream Pie

    This incredibly sweet and creamy vegan banana cream pie with a rich buttery crust is a must try dessert all year long!
    Prep Time40 minutes mins
    Cook Time30 minutes mins
    Resting Time4 hours hrs
    Total Time5 hours hrs 10 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 8 slices
    Calories: 425kcal
    Author: Larisha Bernard

    Ingredients

    For the crust

    • 2 cups all purpose flour (can use gluten free 1:1 blend)
    • 3 tablespoon vegan sugar
    • ½ tsp salt
    • 8 tablespoon dairy free butter
    • 5 tablespoon dairy free milk (can sub water), more for brushing

    For the Filling

    • 1 cup powdered sugar
    • ¼ cup vegan sugar
    • 3 tablespoon corn starch (can sub potato starch or arrowroot powder)
    • ¼ teaspoon salt
    • ¼ teaspoon nutmeg
    • ⅛ tsp turmeric (can sub with 4-6 drops yellow food coloring), optional
    • 2 ½ cups dairy free milk
    • ¼ cup unsalted dairy free butter
    • 1 tablespoon vanilla
    • 3 bananas, more for topping if desired
    • ground cinnamon, for dusting, optional

    Topping

    • 8-16 oz vegan whipped topping, store brand or homemade

    Instructions

    For the Crust

    • Preheat for 400 degrees F.
    • In a food processor add flour, sugar, salt and pulse together. Add in the butter and pulse a few times until the mixture looks like sand. With the processor on low add in the milk and keep the mixer going until a dough ball begins to form.
    • Remove all the dough and form a ball place in the fridge to set up for 30 minutes.
    • After 30 minutes, rip 2 sheets of parchment paper a few inches larger than pie pan. Lay one piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.  Add second piece on top. Roll out until a few inches bigger than your pan.
    • Press down into pie pan. Pinch or design the edges however you want. Place one piece of parchment gently over crust and add either pie weights or dried beans.
    • Place pie on a parchment lined baking sheet. Bake for 15 minutes then remove the weights and bake for another 10 minutes or until golden brown.  Remove from oven and set aside to cool.

    For the Filling

    • Add sugars, corn starch, salt, nutmeg, and turmeric (if using) to a medium saucepan. Stir together. Whisk in milk until well combined.
      *If using food dye instead of turmeric, add it here at the end and do a drop at a time whisking it in until desired color.
    • Put the saucepan on the stove over medium low. Let cook for 3-5 minutes until thickening up, whisking occasionally to ensure no lumps. Add in the butter and whisk constantly until melted and well combined into mixture.
    • Remove from the heat and add in vanilla. Stir to combine. Now stir mixture every 2 minutes for 10 minutes while cooling. Pour into a bowl, and place plastic wrap directly touching the mixture to prevent a skin forming. Place in fridge for at least 4-6 hours or overnight to setup.  
    • Slice bananas in thin evenly slices and layer on the bottom of the crust. Sprinkle with cinnamon if adding. Pour the filling over the bananas. Place in fridge for another 4-6 hours or overnight to setup.  
    • Top with whipped topping before serving. Add more sliced bananas if desired

    Notes

    See post for tips and recommendations for this recipe. 

    Nutrition

    Serving: 1slice | Calories: 425kcal | Carbohydrates: 63g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 3g | Sodium: 462mg | Potassium: 241mg | Fiber: 2g | Sugar: 32g | Vitamin A: 65IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. Dee

      November 24, 2022 at 7:36 am

      Unfortunately, I didn’t have any luck at all with this recipe. I made it for Thanksgiving, and the liquid didn’t set up in the fridge at all.

      I let it condense on the stove for the full recommended amount, and refrigerated for the full times. Perhaps there could be more of a recommendation on how thick it should be at that point. Mine was the consistency of gravy. In your FAQ you say it should easily coat the back of the spoon, and mine did that.

      With 1 1/4 cup of sugar, it’s also impossibly sweet. I wouldn’t make this one again.

      Reply
      • LarishaBernard

        November 29, 2022 at 10:18 pm

        Hi Dee, sorry to hear that. Thanks for the feedback. Did you make any changes to the recipe?

        Reply
    2. Emily

      June 22, 2022 at 12:51 am

      5 stars
      So delicious! My non vegan husband said it’s his favorite pie. I just switched the pie crust to graham cracker crust.

      Reply
      • LarishaBernard

        June 22, 2022 at 9:21 pm

        So happy to hear that it was a hit! Thanks for sharing

        Reply

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