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+ servings

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!
Course Dessert
Cuisine American
Keyword vegan dessert
Prep Time 40 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 5 hours 10 minutes
Servings 8 slices
Calories 425kcal
Author LarishaBernard


For the crust

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

For the Filling

  • 1 cup powdered sugar
  • 1/4 cup vegan sugar
  • 3 tbsp corn starch (can sub potato starch or arrowroot powder)
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/8 tsp turmeric (can sub with 4-6 drops yellow food coloring), optional
  • 2 1/2 cups dairy free milk
  • 1/4 cup unsalted dairy free butter
  • 1 tbsp vanilla
  • 3 bananas, more for topping if desired
  • ground cinnamon, for dusting, optional



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


See post for tips and recommendations for this recipe. 


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