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A slice of banana cream pie on a white plate.

Classic Vegan Banana Cream Pie

This easy vegan banana cream pie is the perfect dairy and egg-free dessert. Vegans and non-vegans will love it.
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Course: Dessert
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
refrigerate: 6 hours
Total Time: 6 hours 45 minutes
Servings: 12 servings
Calories: 146kcal
Author: Linda & Alex
Cost: $10


  • stove
  • Oven
  • whisk


  • FOR THE PIE CRUST Click the Link for the Recipe
  • cup cornstarch
  • ½ cup sugar
  • ½ teaspoon salt
  • 2 teaspoon pure vanilla extract
  • 3 cups oat milk SEE NOTE
  • 2 tablespoon 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 ⅓ cup of cornstarch, ½ cup sugar, ½ teaspoon salt, 2 teaspoon 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.
  • ENJOY!


  • 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.


Serving: 5oz | Calories: 146kcal | Carbohydrates: 30g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 135mg | Potassium: 101mg | Fiber: 1g | Sugar: 15g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 275mg | Iron: 1mg
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