This classic vegan banana cream pie recipe will impress even the pickiest pie connoisseur, including non-vegans. No one will ever believe that this pie is dairy and egg-free. The custard filling is rich and creamy, decadent, and delicious. If you love this, you’ll also love our vegan Southern banana pudding recipe.
Published Jan. 28, 2015 and updated Jan. 30, 2021
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The Best Vegan Pie Crust
There are lots of opinions about what kind of crust is best for banana cream pie.
Some people like a graham cracker crust, and others prefer a traditional pie crust.
We agree with going traditional, only because the pie on its own is sweet and adding another element of sugar takes away from the vanilla pudding and the bananas.
We’re also not fans of uber sweet desserts, so there’s that.
In our opinion, our homemade vegan pie crust is the perfect base for this easy banana cream pie recipe.
It’s super flaky, it’s easy to make, and you won’t need a food processor.
Since this is a no-bake pie recipe you will have to blind bake the pie crust.
How to Blind Bake Pie Crust
This is a super easy process, so don’t be intimidated.
Make the pie dough, roll it out, and put it in the pie pan. Pierce the bottom of the dough with a fork all over the surface.
Crimp the edges of the dough and then place it in the freezer for at least an hour.
This will help to prevent the crust from shrinking when it bakes. Additionally, the colder the fat, the flakier the crust will be.
Although you’ve pierced the bottom of the crust with a fork, which helps to prevent the crust from puffing up on the bottom, we also suggest weighing it down.
Just tear off a large piece of parchment paper and put it in the pie pan.
Place dried beans or pie weights on the parchment paper and gently spread them evenly over the bottom of the crust.
This will help to keep the bottom of the crust from puffing up and looking lumpy and uneven.
How to Make the Pie
Once you’ve made the pie crust, it’s time to make the vegan vanilla pudding.
It may seem a bit confusing that we’re using vanilla filling instead of banana pudding, because it is a banana cream pie, we get it.
Here’s the thing, the sliced bananas give it all of the banana flavor it will need. The vanilla pudding balances it out.
Banana Cream Pie Filling
In a large saucepan, whisk the cornstarch, salt, sugar, vanilla extract, and plant-based milk over medium heat.
Whisk for approximately five minutes, or until the mixture thickens into pudding. You’ll need to whisk continuously so the pudding doesn’t scorch.
Add the refined coconut oil and whisk until it melts completely.
NOTE: Please don’t leave out the oil. This is what helps the filling to become firm so you can cut it.
If you leave it out, you’ll have a pudding pie.
Turn the heat to low.
Now it’s time to temper the vegan egg.
We use JUST to make this recipe because it responds exactly like real eggs and it makes the creamiest, thickest pudding.
The egg should already be poured into a bowl or measuring cup.
Slowly whisk the pudding into the egg mixture. You’ll need to slowly pour this in while continuously whisking so the egg doesn’t curdle.
Now, slowly whisk the tempered egg mixture into the pudding.
Turn the heat up to medium-low and whisk continuously for another four to five minutes, or until the pudding is thick.
Remove from the heat and let cool for five minutes.
While the pudding is cooling, evenly slice the bananas and spread them out in two layers on the bottom of the pie crust.
Evenly pour the pudding filling over the bananas.
Cover the pie with plastic wrap, getting the wrap as close to the pudding as possible.
This will prevent a skin from forming on the top of the pudding.Refrigerate overnight or for at least six hours.
Remove the plastic wrap from the pie and cover with vegan whipped topping and decorate with freshly sliced banana.
Vegan Whipped Cream
You have lots of options when it comes to what kind of whipped cream to use for this pie recipe.
- Weigh down the pie crust before baking to prevent a puffy and uneven bottom.
- Use full fat oat milk for the best results
- If you don’t want this to taste like coconut, use refined coconut oil.
- Use JUST egg for the very best results. Temper the egg as instructed to avoid curdling.
- Don’t omit the coconut oil. This is what helps the filling to set.
- Refrigerate the pie overnight or for at least six hours.
How to Store it
The pie should be covered and refrigerated. It will last for 3 days in the refrigerator, although the bananas will begin to brown.
You can freeze this in a freezer safe pie container for up to 2 months, although the bananas will brown. Thaw in the refrigerator.
Make our classic vegan banana cream pie recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Classic Vegan Banana Cream Pie
- FOR THE PIE CRUST Click the Link for the Recipe
- 1/3 cup cornstarch
- ½ cup sugar
- ½ tsp salt
- 2 tsp pure vanilla extract
- 3 cups oat milk SEE NOTE
- 2 tbsp refined coconut oil SEE NOTE
- ¾ cup JUST egg SEE NOTE
- 2 to 3 ripe bananas SEE NOTE
- Vegan whipped topping SEE NOTE
- Blind bake the pie crust for approximately 30 minutes at 375˚F (190˚C), or until the edges of the crust are a light golden brown. Remove the pie weights from the crust and bake another 10 minutes, or until the bottom of the crust is a light golden brown. Set aside.
For the Filling
- Put the ¾ cup of JUST egg in a bowl or large measuring cup. Set aside next to where you’ll be making the pudding. Have a ladle or a ½ cup measuring cup nearby.
- In a medium saucepan, continuously whisk the 1/3 cup of cornstarch, ½ cup sugar, ½ tsp salt, 2 tsp pure vanilla extract, and 3 cups oat milk over medium heat for approximately 5 minutes, or until the mixture thickens into pudding. Turn the heat to low and whisk in the 2 tablespoons of refined coconut oil until it melts.
- Slowly whisk one ladle or a ½ cup of the pudding into the egg substitute. Make sure to whisk continuously so the egg doesn’t curdle.
- Slowly whisk the tempered egg mixture into the pudding, whisking continuously. Turn the heat to medium and whisk for another 4 to 5 minutes, or until the pudding is thick enough to stick to the whisk. It will thicken even more in the refrigerator.
- Evenly slice one of the bananas and place the slices throughout the bottom of the pie crust. Add a second layer of sliced banana on top of the first layer, then evenly pour the filling over the bananas.
- Immediately cover with a layer of plastic wrap, making sure that the wrap is close to the filling. This will prevent a skin from forming on the pudding. Refrigerate overnight or for at least 6 hours.
- Remove the plastic wrap and cover with whipped topping and decorate with banana slices.
- We’ve made this filling with a variety of plant-based milk options and full fat oat milk makes the best pudding.
- If you’re not a fan of coconut, we suggest using refined coconut oil.
- JUST egg is the best egg substitute for this recipe. It makes a perfectly thick pudding that we haven’t been able to duplicate with other egg substitutes.
- The bananas should be ripe. The peels should have a few brown spots, but not on the verge of turning black.
- The amount of topping you use is up to you. You can spread a thin layer or a thick layer, or if you’re not into whipped cream, leave it off.
- Store covered in the refrigerator for up to 3 days or freeze in a freezer safe pie container for up to 2 months. Thaw in the refrigerator. Please note that the bananas will brown after a day.