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A beautifully sliced piece of banana cream pie on a plate, topped with coconut whipped cream and fresh banana slices. A fork rests beside it, ready for a bite.

Banana Cream Pie Recipe

This vegan banana cream pie is a dreamy combination of a nutty oat-almond crust, silky vanilla-banana pudding, and fluffy coconut whip. The flavors meld beautifully for a light yet indulgent dessert!
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Prep Time 7 hours 20 minutes
Cook Time 40 minutes
Total Time 8 hours
Course Dessert
Cuisine vegan
Servings 8
Calories 369 kcal

Equipment

  • Blender or food processor (for crust)
  • Mixing bowls (for filling & whipped cream)
  • 8×8-inch baking dish or pie pan
  • Saucepan (for pudding)
  • Hand mixer (for coconut whip)
  • Parchment paper
  • Whisk & spatula

Ingredients
  

CRUST

  • 3/4 cup gluten-free rolled oats
  • 3/4 cup raw almonds
  • 1/4 tsp sea salt optional
  • 2 Tbsp organic cane sugar or coconut sugar
  • 1/4 cup melted coconut oil

FILLING

  • 2 Tbsp cornstarch*
  • 1/3 cup organic cane sugar or sub coconut sugar*
  • 1 pinch sea salt optional
  • 1 1/2 cups unsweetened plain almond milk
  • 1 tsp pure vanilla extract
  • 1 medium just ripe banana sliced

COCONUT WHIP

  • 1 14- ounce can coconut cream
  • 1/2 tsp vanilla extract
  • 3-5 Tbsp organic powdered sugar

FOR TOPPING

  • Coconut Whipped Cream
  • 1-2 more just ripe bananas sliced*

Instructions
 

  • Preheat oven to 350°F (176°C) and prepare an 8×8-inch dish or pie pan with parchment paper or grease.
  • Make the crust: Blend oats, almonds, salt, and sugar into a fine meal. Mix with melted coconut oil until dough-like.
    A food processor blending oats, almonds, salt, and sugar into a fine meal. Melted coconut oil is being drizzled in as the mixture turns into a dough-like consistency.
  • Press & Bake: Press into the pan, bake for 15 minutes, then increase temperature to 375°F (190°C) and bake for 5-10 minutes until golden. Let cool.
    The crust mixture is being pressed evenly into the pan with a spatula. It’s ready to bake at 350°F for 15 minutes, then at 375°F for 5-10 minutes until golden brown.
  • Prepare pudding: In a saucepan, whisk cornstarch, sugar, salt, and almond milk over medium heat until thick. Remove from heat, stir in vanilla, and cool for 10 minutes.
    A saucepan on the stove with cornstarch, sugar, salt, and almond milk being whisked over medium heat. The mixture thickens to a smooth custard consistency
  • Chill pudding: Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate for 2-3 hours.
  • Make coconut whip: Chill a mixing bowl in the freezer. Scoop the solid part of coconut cream, whip for 1 minute, then mix in vanilla & powdered sugar for 2-3 minutes. Chill for 30 minutes.
  • Combine: Once pudding is set, fold it gently into the coconut whip.
    The set pudding is being gently folded into the coconut whip, creating a light and creamy banana custard mixture
  • Assemble: Layer sliced bananas on the crust, then spread the pudding-coconut mixture on top.
    A layer of sliced bananas is evenly placed over the crust. The pudding-coconut mixture is spread on top, creating a smooth finish
  • Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
    The assembled pie is covered and placed in the refrigerator to chill for at least 4 hours or overnight for best results.
  • Serve & Enjoy! Garnish with more whipped cream & bananas.
    A beautifully sliced piece of banana cream pie on a plate, topped with coconut whipped cream and fresh banana slices. A fork rests beside it, ready for a bite.