This vegan banana cream pie features a golden Oreo crust topped with layers of sliced banana, creamy pudding and vegan whipped cream!
No sooner had we finished making this vegan banana cream pie the other day, and the doorbell rang. It was my sister and her hubby popping by unexpectedly.
They were so charmed to get served a slice of this pie. In fact they ate 2 slices each and were raving about it.
I love nothing more than my desserts being appreciated. I’m sure it’s the same for you. There’s the joy of making something scrumptious, the joy of eating a bit of it yourself, but the most fun is seeing others enjoying what you’ve made.
The Perfect Crust
I decided to go with Golden Oreos for the crust, and then instead of just going with a no-bake crust (which is what I usually do), I decided to bake this one.
Well, let me tell you, if you like a firm crust then this is the way forward. In fact it’s so firm it’s a bit hard to cut it.
And once you’ve cut a slice you can hold it up and take bites out of it as you would a slice of pizza!
It’s your choice whether to bake it or not bake it. Just bear in mind that if you bake it, it makes a very hard crust – super delicious, like a hard cookie – and if you don’t bake it, it’s a regular (slightly crumbly) cookie crust. Either way – it’s going to be divine.
How To Make Vegan Banana Cream Pie
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Crust:
- Add Golden Oreos to the food processor and process into crumbs. Add melted vegan butter and process in until well mixed.
- Spray a 9-inch round pie dish with non-stick spray and then press the cookie crumbs down into the pie dish, pressing down hard with the back of a spoon to make it as firm as possible. Then either, place it into the freezer to set, or, for a firmer crust, bake it in the oven at 350°F for 15 minutes.
Pudding:
- Prepare your pudding by adding cornstarch, white granulated sugar, sea salt and coconut milk to a saucepan. Whisk with a hand whisk to combine and remove any lumps. Heat on medium heat, stirring regularly as it heats, and then keep stirring until it’s thick and bubbling.
- Remove from the heat and stir in vanilla extract. Transfer the pudding to a glass bowl, cover with plastic wrap and place into the fridge to cool and set.
Vegan Whipped Cream:
- Add coconut cream (separated hard cream at the top of 2 chilled cans) to the bowl of your stand mixer, leaving the watery parts behind. Start at slow speed, gradually increasing speed until the cream is whipped.
- Add powdered sugar and whip again. Place the cream into the fridge until you’re ready for it.
- When the pudding is cold and set, remove it from the fridge and add half the whipped cream.
- Stir it into the pudding.
- Slice banana and add a layer of it to the cookie crust.
- Add the pudding layer and top with sliced banana.
- Use the remaining half of the vegan whipped cream to pipe around the edges and middle of the pie.
- Sprinkle with cinnamon and serve!
Success Tips
Brush the banana slices with lemon juice. Brush your banana slices in a little fresh lemon juice – this makes them stay fresh for longer.
Whipped topping. We made the whipped topping from cans of chilled coconut cream. You can do the same or you can use any store-bought whipped topping to save time.
Make Ahead & Storing
If you want to make this pie in advance, then hold off on assembling the full pie. So you can make your pudding, whip your vegan cream, prepare your crust, and then assemble it with the banana slices only when you’re ready to serve it.
Keep this pie stored in the fridge (covered) and enjoy within 24 hours so that the banana slices stay nice and fresh.
More Delicious Vegan Pies
- Vegan Banoffee Pie
- Vegan Peanut Butter Pie
- Vegan Chocolate Pie
- Vegan Coconut Cream Pie
- Vegan Lemon Pie
- Vegan Key Lime Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Banana Cream Pie
Ingredients
For the Crust:
- 28 Golden Oreo Cookies
- ⅓ cup Vegan Butter (75g)
For the Pudding:
- 3 Tablespoons Cornstarch
- ½ cup White Granulated Sugar (100g)
- ¼ teaspoon Sea Salt
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- 1 teaspoon Vanilla Extract
For Assembly:
- 3-4 Medium Bananas Sliced
- 2 ½ cups Canned Coconut Cream (600ml) hardened cream only from 2 14-ounce cans, chilled overnight in the fridge*
- 3 Tablespoons Powdered Sugar
Instructions
- Add Golden Oreos to the food processor and process into crumbs. Add melted vegan butter and process in until well mixed.
- Spray a 9-inch round pie dish with non-stick spray and then press the cookie crust down into the pie dish, pressing down hard with a spoon to make it as firm as possible. Then either place it into the freezer to set, or, for a firmer crust, bake it in the oven at 350°F (180°C) for 15 minutes.
- Prepare your pudding by adding the cornstarch, sugar, sea salt and coconut milk to a saucepan. Whisk with a hand whisk to combine and remove any lumps. Heat the pudding, whisking regularly as it heats, and then keep stirring until its thick and bubbling. Remove from the heat and stir in the vanilla extract. Transfer to a glass bowl, cover with plastic wrap and place into the fridge to cool and set. You can also place it into the freezer to cool faster – just don’t forget it in there!
- Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped.
- Add in the powdered sugar and whip again. Place the cream into the fridge until you're ready to use it.
- When the pudding is completely cold and set, remove from the fridge or freezer. Add half of the whipped cream and stir it into the pudding.
- Slice banana and add a layer of sliced banana on top of the cookie crust, then add the pudding layer. Top with sliced banana and use the remaining half of the whipped cream to pipe around the edges and middle of the pie. Sprinkle with cinnamon and serve.
Notes
- Brush the banana slices with lemon juice. Brush your banana slices with a little fresh lemon juice – this makes them stay fresh for longer.
- Whipped topping. If you prefer to use a store-bought whipped topping to save time, this is totally fine.
- Make ahead: If you want to make this pie in advance, then hold off on assembling the full pie. So make the pudding, whip the vegan cream, prepare the crust, and then assemble it with the banana slices only when you’re ready to serve it.
- Storing: Keep this pie stored in the fridge (covered) and enjoy within 24 hours so that the banana slices stay nice and fresh.
- Prep time does not include time spent cooling/setting.
Delicious recipe! Used clear jel (regular) instead of cornstarch and made a regular pie crust instead of an Oreo crust.
WOW! WOW! WOW! This was BEYOND AMAZING!!! Sooooooo perfect!! Thank you thank you for sharing such a yummy recipe.
Thanks so much Heather!
Made this last night and oh my goodness it was delicious!!
No substitutes, nothing added, made exactly as the recipe stated. It was really easy. And I could’ve eaten the whole thing, it’s super light, not too sweet. Just the perfect after dinner dessert really.
Fantastic! Thanks so much for the great rating Sara!
Hi Alison
i made this pie as a dessert for an Alison vegan meal extravaganza. I cooked the meatballs but simmered them in the unpureed tomato sauce from the enchiladas recipe. I also cooked the vegan fried rice and followed up with the banana pie. What a success! My picky daughter loved it all. we had some difficulty with the gluten but found a shop selling bulk gluten flour…my son wants it again soon. All your recipes have been delicious and so I will start planning my next dinner. Thank you for showing us the vegan way. Bruce & family
That sounds like a feast of note! So glad everything turned out well! Thanks so much for the wonderful review. 🙂
I’ve always wanted to try a banana cream pie, so I knew I had to try this one that works out to be allergy-friendly for me! I used Mili brand of coconut milk cans since they’re all I had on hand, even though I haven’t really had success whipping them up in the past. I used your xantham gum trick, and they whipped up beautifully! I baked the crust, but then made the mistake of leaving the assembled pie in the fridge for a couple hours before serving (at least, I think that’s where I went wrong). The crust ended up rock-hard and pretty impossible to cut. Fortunately, we did some gymnastics lifting the whole thing out of the dish and onto a plate for better cutting, and everyone loved it in the end. So creamy, with a yummy balance of the sweet crust and light pudding. Will definitely make again, I’ll just maybe try the no-bake crust option or assemble it right before serving since I now know how it’s done!
Hahaa, oh I know exactly what you mean about the crust! But so glad everyone enjoyed it!
I love this pie!!! I’ve made it several times now, I will use the clear vanilla next time. I also used coconut sugar, but that made the filling a brown color, so I will use a different sweetener next time to keep it white and add the yellow food color or turmeric as someone suggested.
Awesome! Thanks Karen! 🙂
Hi there! I’ve bought golden Oreos for the base but they have a filling in between two cookies. Do I need to remove the filling before I process them and add the vegan butter or do
I process them with the filling? Many thanks Sue
Hi Sue, the filling is fine, you just process them whole, filling and all. 🙂
Thank you! I making it this Sunday for a family gathering. So looking forward to actually having a desert we can all eat!
Awesome! Hope it comes out great! 🙂