This easy vegan banana cream pie recipe captures the nostalgic flavor of a classic banana cream pie while being much simpler to prepare. It's egg-free, dairy-free, and entirely vegan! With a graham cracker crust, layers of fresh bananas and dark chocolate, a creamy vanilla custard filling, and a whipped coconut cream topping, it's simply the best.
Table of Contents
Why You’ll Love This Recipe
This luscious Vegan Banana Cream Pie features an easy graham cracker crust, a secret layer of dark chocolate, sweet bananas, a creamy vanilla custard, whipped cream, and more chocolate on top (drool). You'd never know that the custard is egg-free and dairy-free and that the entire pie can easily be made vegan (p.s. It’s also the easiest banana cream pie you’ll ever make!).
The custard is made using coconut milk and is thickened with cornstarch instead of eggs. If you can swing it, this is the time to spring for a fresh vanilla bean—it makes a big difference in terms of flavor (otherwise, use vanilla paste, which has a more pronounced flavor than vanilla extract). Turmeric gives the custard a classic yellow hue (which you'd traditionally get from egg yolks) but you can’t taste it (you can omit it if you prefer).
You can top the pie with either coconut whipped cream to keep it vegan or with regular whipped cream (I include instructions for both below). If making coconut whipped cream, be sure to put the can of coconut cream in the fridge overnight to chill (that will help it whip up). Also, take note that the pie needs to chill for 6 hours or overnight to set before you add the whipped topping.
This is a wonderful pie for special occasions (I made it for my daughter’s birthday!) or a sweet after-dinner treat– you really can’t go wrong with this one.
Ingredient Notes
Graham Cracker Crust
- cooking spray or oil for the pie dish
- graham cracker crumbs: Gluten-free or regular, *see the Tips below.
- cinnamon
- fine sea salt
- melted butter: Use dairy-free/vegan butter for the vegan version.
- dark chocolate
Vanilla Coconut Custard
- powdered sugar
- cornstarch
- fine sea salt
- turmeric (optional)
- cans of full-fat coconut milk
- vanilla bean or vanilla paste
- ripe bananas: They should be fully yellow but not browned.
Topping
- whipped cream or coconut whipped cream (see recipe card below for ingredients and instructions)
- chocolate shavings
flaky sea salt (optional)
Step-by-Step Instructions
Make the Graham Cracker Crust
- Preheat the oven to 350˚F (175˚C). Coat a 9-inch pie pan with cooking spray (or rub it with oil).
- In a medium bowl, combine the graham cracker crumbs, cinnamon, salt, and melted butter. Stir until the mixture is evenly combined and damp. Pour the crumbs into the prepared pan and spread them evenly over the bottom. Using the back of a spoon, press the crumbs firmly over the bottom and up the sides of the pan.
- Bake the crust for 8 minutes. Sprinkle the chopped chocolate evenly over the bottom of the crust. Return the pan to the oven for 1 minute (this will melt the chocolate). Remove the pan, then use the back of a spoon to gently but evenly spread the chocolate over the bottom of the crust. Let the crust cool—it’s okay if it’s slightly warm, but it should be mostly cooled before assembling the pie (you can pop it in the fridge for a few minutes to cool faster).
Make the Vanilla Coconut Custard
- In a medium pot (off-heat) whisk together the powdered sugar, cornstarch, salt, and turmeric. Add the coconut milk, and whisk until everything is dissolved (make sure to get into the corners where the dry mixture likes to stick). Slice the vanilla bean in half lengthwise, then use the back of a small knife to scrape out the seeds. Scrape the seeds into the pot and plop in the vanilla pods as well.
- Arrange the fresh banana slices evenly over the bottom of the pie crust in a single layer (that way they'll be ready once the custard is done).
- Put the pot over medium heat and cook, whisking often, until the custard is thickened and reaches a boil, about 5-7 minutes—you should see bubbles in the middle. Remove the pot from the heat and remove the vanilla bean pods.
- Pour the custard over top of the bananas in the pie pan (you most likely won’t need it all, unless you have a really deep pie pan—save any leftovers in a small bowl for a treat!). Cover the pie with plastic wrap, placing it directly on the surface (this will prevent a skin from forming). Refrigerate for at least 6 hours, or overnight.
Add the Topping, Chill again, and Serve
- Scrape the whipped cream over the pie and swoosh it into swirls. Sprinkle with chocolate shavings. Refrigerate the pie for 30-60 minutes (or longer) to allow the whipped cream to set up a bit.
- Cut the pie into slices, using a damp paper towel to clean your knife between each slice. If you're a sweet-and-salty fan like me, sprinkle your slice with a bit of flaky sea salt (oh yes). Enjoy!
Recipe Tips
- I’ve tested this recipe with Pamela’s Gluten Free Graham Crackers and Kinnikinnick Gluten Free Graham Style Crackers. You will need 10 crackers of either brand.
- Process the graham crackers in a food processor to fine crumbs. This pie is also fabulous with a blind baked classic pie crust, or with a cookie crust. Also, if you don’t feel like making the crust you can use a store-bought crust instead.
- You can swap out the powdered sugar for powdered monk fruit sweetener to make it low-sugar.
- If you’re not a chocolate fan, feel free to omit the chocolate layer and the shaved chocolate (only if you must!).
- To make chocolate shavings, use a vegetable peeler to shave a bar of dark chocolate.
Do Ahead & Storage Tips
- The graham cracker crust can be made 1 day in advance. Let it cool completely then cover it lightly with plastic wrap and store it at room temperature.
- The pie can be refrigerated for 1 day before serving.
- Store leftovers in an airtight container or covered pie plate in the refrigerator for up to 2-3 days.
More Vegan Dessert Recipes
- Raspberry Thumbprint Cookies
- No Bake Vegan Chocolate Pudding Tart
- Creamy Vegan Panna Cotta with Roasted Berries
- Gluten-Free & Vegan Ice Cream Sandwiches
- The Best Gluten-Free Strawberry Crisp
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the Recipe
Ultimate Vegan Banana Cream Pie Recipe (Gluten-Free)
This easy vegan banana cream pie recipe captures the nostalgic flavor of a classic banana cream pie while being much simpler to prepare. It's egg-free, dairy-free, and entirely vegan! With a graham cracker crust, layers of fresh bananas and dark chocolate, a creamy vanilla custard filling, and a whipped cream topping, it's simply the best.
Servings: 1 9-inch Pie
Ingredients
Graham Cracker Crust
- Cooking spray or oil for pie pan
- 1 ½ cups (6oz/165g) graham cracker crumbs (gluten-free or regular), *see the Tips below
- ½ teaspoon cinnamon
- ⅛ teaspoon fine sea salt
- 4 tablespoons melted butter or dairy-free butter
- 2 ounces dark chocolate, finely chopped (heaping ⅓ cup chopped)
Vanilla Coconut Custard
- ⅓ cup (46g) powdered sugar
- ⅓ cup (42g) cornstarch
- ¼ teaspoon fine sea salt
- ⅛ teaspoon turmeric (optional)
- 2 (13.5-ounce) cans full-fat coconut milk
- 1 vanilla bean or 1 tablespoon vanilla paste
- 2 ½ medium ripe yellow bananas (they should be fully yellow but not browned), cut into ½-inch thick slices
- 1 cup heavy cream
- 1 teaspoon powdered sugar
- 1 teaspoon vanilla paste or extract
Topping
- Whipped cream or coconut whipped cream, see recipes below
- Chocolate shavings
- Flaky sea salt (optional)
Regular Whipped Cream
- 1 cup heavy cream
- 1 teaspoon powdered sugar
- 1 teaspoon vanilla paste or extract
Coconut Whipped Cream
- 1 13.5-ounce can coconut cream, chilled overnight in the fridge
- 2 teaspoons powdered sugar
- 1 teaspoon vanilla paste or extract
- pinch salt
Instructions
Make the graham cracker crust
- Preheat the oven 350˚F (175˚C). Coat a 9-inch pie pan with cooking spray (or rub it with oil).
- In a medium bowl, combine the graham cracker crumbs, cinnamon, salt and melted butter. Stir until the mixture is evenly combined and damp. Pour the crumbs into the prepared pan and spread them evenly over the bottom. Using the back of a spoon, press the crumbs firmly over the bottom and up the sides of the pan.
- Bake the crust for 8 minutes. Sprinkle the chopped chocolate evenly over the bottom of the crust. Return the pan to the oven for 1 minute (this will melt the chocolate).
- Remove the pan, then use the back of a spoon to gently but evenly spread the chocolate over the bottom of the crust. Let the crust cool—it’s okay if it’s slightly warm, but it should be mostly cooled before assembling the pie (you can pop it in the fridge for a few minutes to cool faster).
Make the vanilla coconut custard
- In a medium pot (off-heat) whisk together the powdered sugar, cornstarch, salt and turmeric. Add the coconut milk, and whisk until everything is dissolved (make sure to get into the corners where the dry mixture likes to stick). Slice the vanilla bean in half lengthwise, then use the back of a small knife to scrape out the seeds. Scrape the seeds into the pot and plop in the vanilla pods as well.
- Arrange the sliced bananas evenly over the bottom of the pie crust in a single layer (that way they'll be ready once the custard is done).
- Put the pot over medium heat and cook, whisking often, until the custard is thickened and reaches a boil, about 5-7 minutes—you should see bubbles in the middle. Remove the pot from the heat and remove the vanilla bean pods.
- Pour the custard over top of the bananas in the pie pan (you most likely won’t need it all, unless you have a really deep pie pan—save any leftovers in a small bowl for a treat!). Cover the pie with plastic wrap, placing it directly on the surface (this will prevent a skin from forming). Refrigerate for at least 6 hours, or overnight.
Add the topping, chill again, and serve
- Scrape the whipped cream over the pie and swoosh it into swirls. Sprinkle with chocolate shavings. Refrigerate the pie for 30-60 minutes (or longer) to allow the whipped cream to set up a bit.
- Cut the pie into slices, using a damp paper towel to clean your knife between each slice. If you're a sweet-and-salty fan like me, sprinkle your slice with a bit of flaky sea salt (oh yes). Enjoy!
Regular Whipped Cream
- In a large bowl, combine the heavy cream, powdered sugar and vanilla. Using electric hand beaters, beat the cream to medium peaks.
Coconut Whipped Cream
- Carefully open the can of refrigerated coconut cream and scoop out the solids on top, transferring them to a large bowl (save the liquid on the bottom for smoothies or soups). Add the powdered sugar, vanilla and salt. Using electric hand beaters, beat the coconut cream until smooth and thick (it might be quite clumpy at first, but keep going, scraping down the sides as needed—it will eventually smooth out). If the cream is very thick, add water, 1 teaspoon at a time, until you reach a lighter, swoosh-able texture.
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