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.
What Brand of Coconut Cream did you use? I made this pie for my class, and everything went fine until I got to my whipped cream. I kept it in the fridge, but it was more like a solid oil than a cream. When I whipped it, it was runny, not fluffy, (but it did make a GREAT filling for coconut truffles!).
Hi Sarah, I have used different brands, but it’s true that some brands don’t work well for whipping! There is a relatively new one from Nature’s Charm called Coconut Whipping Cream that you can get on Amazon and it works perfectly every time.
Sarah- you can always use TruWhip!
I’m waiting rather impatiently for my pudding to cool. This all tastes so good. I can’t wait to have it. I love Oreo crusts! I added an 1/8tsp. Of tumeric for color! Great recipe. Thank you!!
Hi Lisa, great idea with the turmeric, I think that will look awesome! Hope it’s totally delicious, thanks so much for sharing. xo
Lisa how Did it come out tasing with the turmeric added to it? Were you able to tell there was tumeric in it?
Hi Aurelia, in my experience you can’t taste turmeric if you use it in a small quantity. 🙂
Mine ended up as pudding, it never solidified, what happened? It did make decent pudding but I want pie, help!
Lynn
Hi Lynn, was your whipped coconut cream maybe too runny? I’m not sure what else would have caused the filling to be runny. It is supposed to be soft (like you see in the pics) but not runny.
I love this recipe! I have a note. The first time I made it, I found it to be WAY too sugary. It was a little nauseating. This time, I added less than 1/4 cup (probably a little over a tablespoon, maybe 2?) to the custard, and no sugar to the whipped cream. It turned out DELICIOUS! It was so fresh and lovely. The natural sweetness of the coconut and banana was perfect. Also, the crust is already really sweet. Thanks for this recipe!
Thanks for sharing and the awesome review! So glad you were able to tweak it perfectly to your taste. 🙂
for the pudding mixture do you use the entire can of coconut milk or just the cream
Hi Teresa, you use the whole can! 🙂
Hi question do you use the cookie and the cream inside for the crust?
Hi Candy, the crust is just the oreos and the vegan butter. 🙂
You can add a very small amount of turmeric to the mixture to turn it yellow, the minute amount doesn’t change the taste. Thank you for the wonderful recipe x
Yes, perfect idea for this! I have used turmeric in more recent recipes for added color it works great! Thanks so much for posting!
The pie was fabulous!! Only thing I changed was using non-dairy banana milk. I ran across it in the bakery isle and thought I’d give it a try. It’s vegan and gluten free. Everything else was the same. It’s a very delicious pie!!
Oh that’s a great swap to use here! So glad it came out well. Thanks for the great review! 🙂
Could you make these in small cupcake pans so they are bite-sized?
Yes, that would be great! 🙂
Hi there! Will the cream topping taste a lot like coconut? I’m looking for like a banana cream flavor. thanks :)!
I don’t think so, but if you particularly hate coconut you could probably use a different vegan cream. The banana flavor comes out very nicely with the banana slices and the creamy pudding, so I don’t think you’ll be missing a banana flavor. 🙂
Is there a substitute for the vegan margarine/ butter? I live in country Australia and there is nothing like that around where i live, would oil or something similar do the job?
You could replace it with coconut oil, or try making your own homemade vegan butter. There is a great Australian brand of vegan butter that I have used a lot, it’s called Nuttelex, so also just keep a look out for that one it works great for all vegan baking stuff.
Help!!! I would like to make this and other wonderful desserts I see on your website but I haven’t found coconut cream in any of the stores in my area. I even tried a specialty store (Trader Joe’s) and they didn’t have it. Any suggestions?
Hi Bob, Trader Joe’s have their own brand of coconut cream, so they definitely should have it, here is the link to the Trader Joe’s brand on Amazon. I’ve also got links in my ingredients list for another brand of coconut cream you can get on Amazon, but I don’t think you should have to order it, if you have a Trader Joe’s nearby you should definitely be able to get it there. All the best! 🙂
Can the oreos be substituted for another cookie? I recently read that they might not be vegan because they are cross contaminated with milk.
You can absolutely substitute for another crunchie vegan cookie that will crumble up in a similar way. However, the fact that something may be ‘cross contaminated’ does not mean it has that ingredient in it, it has to be pointed out just in case of someone having a life threatening allergy for example. It is just saying that the possibility of cross contamination does exist. If a vegan was very worried about cross contamination that would mean they would never be able to eat a vegan dish in a non-vegan restaurant for example. It wouldn’t be very practical, though of course everyone is free to make their own choices.
Thank you for the recipe. I was looking for a dairy free banana pie for my friend who is lactose intolerant. To save some time, I used a Marie Callender premade crust. Instead of corn starch, I substitute with Bird’s or Lion’s custard powder, it is a beautiful golden color. It’s a banana peanut butter pie, so peanut butter on the bottom, custard for the middle then sliced bananas on top with a drizzle of dark chocolate to decorate. I am hoping it works out.
Creamy, crunchy, deliciousness!