Vegan Banana Cream Pie

Amazingly delicious Vegan Banana Cream Pie, and my new favorite dessert! Made with a simple Oreo crust and a scrumptious banana filling.

Welcome to my most favorite pie recipe! Banana cream pie has been a long time favorite of mine. I actually never had to chance to eat a banana cream pie as a child, but once I tried it as an adult I was absolutely hooked to say the least. This recipe combines all of my favorite flavors of banana and vanilla, plus an oreo crust does not hurt at all. I tried to keep with recipe as simple as possible, so you can always make some homemade whipped cream if you prefer that – otherwise keep it simple and just buy a vegan whipped cream. On that note, you could go totally homemade with the crust as well but I am all about keeping things simple and with less kitchen clean up.

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INGREDIENTS YOU NEED

Crust:

1 1/2 cup golden oreos finely crushed into crumbs
4 tbsp vegan butter

Banana Pie Filling:

2 tbsp cornstarch
1/2 cup sugar
1/4 tsp salt
1 1/2 cups unsweetened almond milk
1 1/2 tsp vanilla extract
1 ripe medium banana sliced
2 cups dairy free (vegan) whipped cream like so delicious coco whip

Whipped Topping:

2 cups dairy free (vegan) whipped cream
1 ripe medium banana sliced

slice of vegan banana cream pie topped with banana slices

Instructions To Make Vegan Banana Cream Pie

Grease a standard pie dish, set aside.
Mix your golden oreos crumbs with your melted vegan butter until all incorporated. Press your oreo crust into your prepared pie dish, making sure it is even and up the sides of your dish.
Place your pie dish with your crust in it into your fridge while you prepare your filling.
Make your pudding by adding your cornstarch, sugar, and salt to a small saucepan and whisk in the almond milk to avoid clumps.
Cook over medium heat until bubbling, whisking frequently. Then reduce your heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom constantly.
Once it thickens and a visible ribbon forms when you drizzle some over the top with your spatula, remove from your heat, whisk in the vanilla, and allow to cool for 10 minutes. Then, transfer to a bowl and cover with plastic wrap (making sure the plastic wrap is touching the surface or it will form a film on top). Refrigerate until cooled and set. About 2 hours.
Once your pudding is set in the fridge, add in your dairy free (vegan) whipped cream and stir lightly until just combined. Set in refrigerator.
Once ready, add sliced banana to the bottom of the crust, then evenly top with your custard-whipped cream mixture. Cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight.
To serve, top with your dairy free (vegan) whipped cream and more sliced bananas. Enjoy!