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!

Nutriscore Rating: 52/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Add the vegan graham crackers to a food processor and pulse until fine crumbs form.

Step 3

Pour the melted coconut oil into the crumbs and mix until evenly combined.

Step 4

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.

Step 5

In a medium-sized saucepan, whisk together the coconut milk, almond milk, cornstarch, maple syrup, and a pinch of turmeric (if using).

Step 6

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.

Step 7

Remove the saucepan from heat and stir in the vanilla extract.

Step 8

Slice two bananas thinly and layer the slices over the cooled pie crust.

Step 9

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.

Step 10

To make the coconut whipped cream, scoop out the hardened cream from the top of the chilled coconut cream can, leaving behind the liquid.

Step 11

Use a hand mixer to whip the coconut cream and powdered sugar together until soft peaks form.

Step 12

Once the pie has set, spread the whipped cream over the top, then garnish with slices of the remaining banana.

Step 13

Serve chilled and enjoy!

Nutrition Facts

Serving size	1238.9 grams (1238.9g)

Amount per serving	% Daily Value*
Calories	3493

Total Fat 289.00g	371%
Saturated Fat 231.90g	1160%
Polyunsaturated Fat 0.70g
Cholesterol 0mg	0%
Sodium 1288mg	56%
Total Carbohydrate 225.40g	82%
Dietary Fiber 20.90g	75%
Total Sugars 103.40g
Protein 31.50g	63%

Vitamin D 93IU	464%
Calcium 615mg	47%
Iron 27mg	147%
Potassium 2268mg	48%

*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.

Source of Calories

Fat: 71.7%

Protein: 3.5%

Carbs: 24.8%