Go Back
–+ servings
Vegan banana cream pie topped with banana slices

Vegan Banana Cream Pie

Samantha
Amazingly delicious Vegan Banana Cream Pie, and my new favorite dessert! Made with a simple Oreo crust and a scrumptious banana filling.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 16 minutes
Course Dessert
Cuisine American
Servings 9 slices
Calories 281 kcal

Ingredients
  

Crust:

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

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:

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

Instructions
 

  • 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!

Nutrition

Serving: 1sliceCalories: 281kcalCarbohydrates: 41.8gProtein: 1.6gFat: 12gFiber: 0.8gSugar: 25.3g
Keyword dairy free banana cream pie, no bake pie, vegan banana cream pie, vegan banana pie
Tried this recipe?Let us know how it was!