Banana Cream Pie

Before I went dairy-free, as many of you are aware, I was a little obsessed with Banana Cream Pie Blizzards. As in, I ate at least one per week. It’s embarrassing but true.

Banana Cream Pie: Its Origins

Did you know that there is a National Banana Cream Pie Day (March 2)? It’s so delicious! Where did you get the idea?

It is thought cream-based pies are as old as the Middle Ages. The first recipes for cream pies made with bananas date back to the late 19th Century. Since then, there have been many versions and modifications. This is our vegan version of this tasty dessert!

How to make vegan banana cream pie

This pie is amazing. It’s also easy to make with just ten basic ingredients and simple techniques.

It’s my favorite almond-oat crust that I created while making my peanut butter and jelly snack bars. (- seriously yum! It’s crunchy, sweet and wholesome. And it tastes like graham-crumb crust. It’s like magic.

The pudding is made with cornstarch and sugar. It also contains almond milk and vanilla. The pudding is thickened over the stovetop and cooled. It’s then combined with coconut whip to make a rich, creamy filling that can be poured on top of your bananas. Swoon.

It’s the perfect pie to serve in the spring and summer, as it is both refreshing and delicious. You can make it during the week or for special occasions. It’s hard to tell that this is a healthier version of the classic.



  • 1/4 cup gluten-free rolled Oats
  • 3/4 cup raw almonds
  • 1/4 tsp sea salt (optional)
  • Cane sugar or coconut cane sugar, two tablespoons
  • 14 cup coconut oil


  • Cornstarch* 2 Tbsp
  • Substitute coconut sugar for 1/3 cup of organic cane sugar
  • 1 pinch sea salt (optional)
  • 1 1/2 cups plain unsweetened almond milk
  • 1 tsp pure vanilla extract
  • Slice 1 medium banana that is just ripe


  • Refrigerated overnight 1 14-ounce coconut cream can (or substitute two full-fat cans of coconut milk for one can coconut crème)
  • 1/2 tsp vanilla extract
  • Organic powdered sugar 3-5 Tbsp


  • Coconut Whipped Cream
  • Just ripe bananas – sliced 1-2


  • Preheat oven to 350 degrees F. Line an 8×8 inch baking dish or grease standard pie dishes. Set aside.
  • Add the oats and almonds to a blender, along with sugar and sea salt (optional). Mix/pulse until you have a fine meal.
  • Remove the lid and add the melted coconut oils (1/4 cup, as written in the original recipe // adjust the batch size if you are changing it). Add more if your mixture is too dry. Mix/pulse on low speed until a loose, crumbly dough forms. Scrape down the sides if necessary. The mixture should not crumble when squeezed between your fingers. If the mix is too dry, you can add more coconut oil.
  • Spread evenly the mixture in a pie dish or baking dish. Place parchment paper over the mixture and press down with a flat bottomed object such as a glass to ensure that it is evenly distributed.
  • Bake for 15 minutes. Then, increase the heat to 375 F and bake an additional 5-10 minutes or until the edges and surface are browning. Remove from the oven and allow to cool.
  • Meanwhile, make pudding by whisking almond milk into a small pan with cornstarch and sugar (optional).
  • Over medium heat, cook the mixture until it bubbles. Whisking often is recommended. Reduce heat and cook for another 4-6 minutes. Use a rubber spatula almost constantly to scrape sides and bottom.
  • Remove from heat once it becomes “jiggly,” and you can see a ribbon forming when you drizzle some on top using your spatula. Whisk in the vanilla and allow to cool for 10 minutes. Transfer to a ceramic or glass bowl, and cover it with plastic wrap. Make sure that the plastic wrap touches the surface of the mixture, or else a film will form on top. Refrigerate for about 2 to 3 hours until the mixture is cooled.
  • Place a large glass bowl into the freezer to make your coconut whip cream. Do not shake the can or turn it. Remove top. Scoop out the “cream” from the top of the can, leaving behind any liquid. If you like, you can use it for baking or smoothies. If not, throw it away.
  • Whip the coconut cream with a handheld mixer until it looks like whipped cream – approximately 1 minute. Add vanilla extract and a smaller amount of powdered sweetener (3 Tbsp, as written in the original recipe // adjust for a larger batch). Then beat again for about 2-3 minutes until the mixture is light and fluffy. Set in the refrigerator (uncovered) for at least 30 minutes or overnight.
  • Add the coconut whipped cream to the pudding once it is completely cool, jiggly, and set. Stir lightly until combined. Set it in the refrigerator. (No need to chill it longer, but you can refrigerate it for up to two days before adding it to the crust.)
  • Top with the custard-coconut mixture. Add the banana slices to the bottom crust. Smooth out the top using a spoon. Cover with plastic wrap, and place in the fridge for at least four hours or overnight to set.
  • Slice and enjoy. The leftovers can be stored in the fridge for up to three days. However, the best time is within 48 hours.

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