Vegan Banana Cream Pie

Vegan Banana Cream Pie Recipe

By Loving It Vegan

🔪Prep Time: 45 minutes


For the Crust:

28 Golden Oreo Cookies

1/3 cup Vegan Butter (75g)

For the Pudding:

3 Tbsp Cornstarch

1/2 cup White Granulated Sugar (100g)

1/4 tsp Sea Salt

14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

1 tsp Vanilla Extract

For Assembly:

3-4 Medium Bananas Sliced

2 and 1/2 cups Canned Coconut Cream (600ml) hardened cream only from 2 14-ounce cans, chilled overnight in the fridge*

3 Tbsp Powdered Sugar


1Add the oreos to the food processor and process into crumbs. Alternatively, place into a ziplock bag and roll over them with a rolling pin until fine crumbs.

2Melt the butter and pour it over the cookie crumbs and mix in well.

3Spray a pie dish with non-stick spray and then press the cookie crust down into the pie dish, pressing 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.

4Prepare 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!

5Add 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.

6Add in the powdered sugar and whip again. Place the cream into the fridge until you're ready to use it.

7When the pudding is completely cold and set, remove from the fridge or freezer. Add half of the whipped cream and stir into the pudding.

8Slice banana to cover the cookie crust, then add the pudding layer and top with sliced banana. Use the remaining half of the whipped cream to pipe cream around the edges of the pie and into the middle. Sprinkle with cinnamon and serve.

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