The Best Vegan Banana Cream Pie (That’s Actually Creamy & Easy)

If you’ve been dreaming of a truly decadent, old-fashioned banana cream pie but thought it was impossible without dairy, I have some wonderful news. This recipe isn’t just a vegan ‘alternative’; it’s a dessert masterpiece in its own right.

It delivers everything you crave: a buttery, flaky crust, a rich and silky vanilla custard, layers of sweet, ripe banana, and a cloud of fluffy whipped topping. We’re going beyond just the steps; we’re diving into the ‘why’ behind the technique to ensure you get a perfect, sliceable, and utterly delicious pie every single time, whether you’re a seasoned baker or just starting your vegan journey.

Why This Recipe Is a Keeper

This recipe has been tested and perfected to be as simple and reliable as possible. Here’s what makes it a standout you can trust:

• Unbelievably Creamy, Magically Egg-Free: The magic is in the method. We use full-fat coconut milk and cornstarch to create a custard so rich and velvety, you’ll be amazed it’s vegan. The fat from the coconut milk provides a luxurious mouthfeel that lower-fat milks just can’t replicate.
• Structurally Sound & Perfectly Sliceable: No more soupy, runny pie fillings! The key is cooking the cornstarch-thickened custard until it’s properly activated and then letting it chill completely. This process, which we’ll walk through, guarantees a firm set that holds its shape beautifully when sliced.
• No-Fuss & Forgiving: With options for a store-bought crust and ready-made whipped topping, you can make this pie as easy as you need it to be. The custard itself comes together in about 10 minutes on the stovetop with basic pantry ingredients.
• Pure Banana Flavor: We let the fresh, ripe bananas be the star. By layering them in fresh, not cooked, we preserve their sweet, authentic flavor, which shines through the creamy vanilla custard.

A Quick Look at Your Key Ingredients

Understanding the role of each ingredient is the first step to becoming a more confident baker. Here’s a look at our key players and why they’re so important for the final result.

• Full-Fat Canned Coconut Milk: This is the non-negotiable hero ingredient. The high fat content is crucial for creating a rich, creamy custard that sets properly. The fat molecules interfere with the formation of large ice crystals during chilling, resulting in a smoother texture, a key principle in making creamy dairy-free custards. Using light coconut milk or other plant milks from a carton will result in a much thinner, runnier filling.
• Cornstarch: This is our thickener. When heated in liquid, the starch granules swell and burst, releasing long starch molecules that form a web-like structure, trapping the liquid and causing it to thicken. King Arthur Baking explains that making a “slurry” by mixing cornstarch with a small amount of cold liquid first is essential. If you add cornstarch directly to hot liquid, the outside of the granules will gelatinize instantly, forming lumps before the inside can dissolve.
• Ripe Bananas: For the best flavor, use bananas that are yellow with a few brown speckles. This indicates the starches have converted to sugars, making them sweeter and more flavorful. Avoid green or overly mushy bananas.
• Coconut Oil: This adds a little extra richness and helps the custard firm up as it cools, since coconut oil is solid at refrigerator temperatures. You can omit it if necessary, but it does contribute to a better set.

How to Make Vegan Banana Cream Pie Step-by-Step

Ready to create some magic? Follow these phases for pie perfection. We’ve integrated expert tips right where you need them to guide you through each step.

Step 1: Prepare Your Foundation – The Crust

Your first choice is the crust. For ultimate ease, a store-bought vegan cookie crust (like an Oreo or shortbread crust) is a fantastic shortcut. If you’re making one from scratch, be sure to pre-bake it (also called ‘blind baking’) and let it cool completely before you add the filling. This prevents the crust from getting soggy.

Step 2: Create the Silky Custard Filling

This is the heart of the pie.

1. Make the Slurry: In a small bowl, whisk the cornstarch with about 1/2 cup of the canned coconut milk until completely smooth. Set this aside. This is the most important step for a lump-free custard.
2. Heat the Milk: In a medium saucepan, whisk together the remaining coconut milk, sugar, and salt. Bring this to a gentle simmer over medium heat.
3. Thicken the Custard: Once simmering, give your cornstarch slurry a quick re-whisk and pour it into the saucepan. Whisk constantly as you bring the mixture back to a boil. Continue to whisk frequently for 5-7 minutes. You’ll feel it thicken significantly. It should be thick enough to coat the back of a spoon.
4. Finish with Flavor: Remove the pan from the heat and stir in the coconut oil and vanilla extract until the oil is fully melted and incorporated.

Step 3: Assemble and Chill

1. Pour and Cool: Pour the hot custard into your cooled, pre-baked pie crust. Let it sit at room temperature for about 15 minutes to cool slightly.
2. Crucial Chilling Time: Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a ‘skin’ from forming. Refrigerate for at least 4 hours, or preferably overnight. Do not skip this step! This is when the custard fully sets and becomes sliceable.
3. Layer the Bananas: Just before serving, slice your bananas and arrange them in an even layer over the top of the chilled custard.
4. Add the Topping: Pile on your whipped topping and decorate with a few extra banana slices. Serve immediately for the best texture and appearance.

What’s the Best Vegan Whipped Topping to Use?

The crowning glory of your pie is a generous dollop of whipped topping. You have a few excellent vegan options:

• Store-Bought Tubs: This is the easiest and most convenient choice. Look for brands like So Delicious CocoWhip or Truwhip Vegan in the freezer aisle. They are stable, hold their shape well, and taste delicious. In fact, food review site Sporked often rates So Delicious highly for its creamy texture.
• Store-Bought Aerosol Cans: Brands like Reddi-wip now offer non-dairy versions made with almond or coconut milk. These are great for serving individual slices but tend to deflate faster than tub-style whips.
• Homemade Coconut Whipped Cream: If you prefer a homemade touch, this is a simple option. Use the thick, solidified cream from the top of a chilled can of full-fat coconut milk. Whip it with a little powdered sugar and vanilla until fluffy. Be aware that it can be less stable than store-bought options, especially in warm weather.
• Homemade Aquafaba Whipped Cream: For a coconut-free option, you can whip the liquid from a can of chickpeas (aquafaba) with cream of tartar, sugar, and vanilla. It creates a surprisingly light and airy meringue-like topping.

Troubleshooting Common Pie Problems

Even with the best recipes, things can sometimes go sideways. Don’t worry! Here’s how to fix the most common banana cream pie problems.

• My custard is runny and didn’t set!

  The Cause: This is almost always due to not cooking the cornstarch long enough or at a high enough temperature. Cornstarch needs to reach a boiling temperature (around 203°F or 95°C) to fully activate its thickening power.

  The Fix: If you’ve already chilled it and it’s runny, there’s a rescue mission! Scrape the filling back into a saucepan. Make a new, small cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water). Whisk it into the runny filling, bring it back to a full boil, whisking constantly for 2-3 minutes, then re-chill.

• My bananas turned brown and unappetizing.

  The Cause: Bananas oxidize (turn brown) when exposed to air. This process, called enzymatic browning, happens quickly.

  The Fix: There are two main strategies. First, create a barrier. Fully enclosing the banana slices between layers of custard, as suggested by Serious Eats, protects them from air. Second, timing is everything. Assemble the pie and layer the bananas on top of the custard just before you add the whipped topping and serve. For decorative slices on top, toss them in a tiny bit of lemon or orange juice to slow browning, as the acid inhibits the enzyme, a tip recommended by food experts.

• My custard is lumpy or grainy.

  The Cause: Lumps are typically caused by adding cornstarch directly to hot liquid. A grainy texture can sometimes happen if the custard is boiled too aggressively for too long after being thickened.

  The Fix: Prevention is the best cure: always make a slurry. If you do end up with lumps, you can often fix it by pouring the hot custard through a fine-mesh sieve before pouring it into the pie crust. This will catch any undissolved bits of cornstarch.

Frequently Asked Questions

Here are answers to some of the most common questions we get about this recipe.

• Can I make this pie gluten-free?

  Absolutely! The filling is naturally gluten-free. Simply use a gluten-free pie crust. You can find excellent store-bought options or use a recipe for a crust made with almond flour or a gluten-free all-purpose blend.

• How long will this pie last in the refrigerator?

  This pie is best enjoyed within 1-2 days. After that, the bananas will start to soften and weep, which can make the crust soggy. Keep it well-covered in the refrigerator.

• Can I freeze banana cream pie?

  It’s not highly recommended. While the custard itself freezes okay, the bananas will become very mushy and watery upon thawing, which ruins the texture of the pie. It’s best made fresh.

• Can I use a different plant-based milk?

  For the custard, it is strongly recommended to stick with full-fat canned coconut milk for the best texture. If you absolutely cannot have coconut, you could try a high-fat “barista blend” oat milk or soy milk, but be aware the custard will likely be softer and less rich.

• Can I make this ahead of time?

  Yes! You can make and chill the custard-filled pie a day in advance. Prepare the crust and the filling, and let it chill overnight. Add the fresh bananas and whipped topping just before you plan to serve it for the best results.

Storage and Make-Ahead Tips

A little planning can make serving this pie a breeze.

Make-Ahead Instructions

This is a great dessert to prep in stages.

• 1-2 Days Ahead: Bake your pie crust and store it in an airtight container at room temperature.
• 1 Day Ahead: Prepare the custard filling and pour it into the cooled crust. Cover with plastic wrap pressed directly on the surface and refrigerate overnight. This actually improves the pie, as it gives the custard ample time to set up perfectly.
• Just Before Serving: Slice the fresh bananas and layer them on the pie. Top with whipped cream and any decorations.

How to Store Leftovers

• Refrigeration: Cover the pie loosely with plastic wrap or place it in a pie carrier. Store it in the refrigerator for up to 2 days. Be aware that the longer it sits, the more the bananas will soften and the crust may lose some of its crispness.
• Serving Tip: Use a sharp, clean knife to slice the pie. Wiping the blade clean between cuts will ensure neat, beautiful slices every time.

Recipe: The Ultimate Vegan Banana Cream Pie

Prep: 20 minutes
Cook: 10 minutes
Chilling time: 4 hours
Total: 4 hours 30 minutes
Servings: 8 slices

INGREDIENTS

For the Vanilla Custard:

• 1 (13.5 oz) can full-fat coconut milk, divided
• 3 tablespoons cornstarch
• ½ cup granulated sugar
• ¼ teaspoon salt
• 1 tablespoon coconut oil (optional, for firmness)
• 1 ½ teaspoons pure vanilla extract

For Assembly:

• 1 (9-inch) pre-baked pie crust (store-bought or homemade)
• 3 large ripe bananas, sliced
• 8 oz container of vegan whipped topping (e.g., So Delicious CocoWhip)

INSTRUCTIONS

1. Prepare Crust: Ensure your 9-inch pie crust is pre-baked and completely cooled before beginning.
2. Make Cornstarch Slurry: In a small bowl, whisk together the cornstarch and ½ cup of the coconut milk until no lumps remain. Set aside.
3. Heat Milk Base: In a medium saucepan over medium heat, whisk together the rest of the coconut milk from the can, the sugar, and the salt. Bring to a gentle simmer.
4. Thicken Custard: Give the cornstarch slurry another quick stir, then pour it into the simmering milk. Bring the mixture to a rolling boil, whisking frequently, and continue to cook for 5-7 minutes until it has noticeably thickened.
5. Add Finishers: Remove the saucepan from the heat. Stir in the optional coconut oil and the vanilla extract until smooth.
6. Fill and Chill: Pour the hot custard into the cooled pie crust. Let it cool on the counter for about 15 minutes. Then, press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until fully firm.
7. Assemble and Serve: Once chilled and set, remove the plastic wrap. Arrange a layer of sliced bananas over the custard. Top with a thick layer of vegan whipped topping. Decorate with a few more banana slices right before serving, if desired. Serve immediately.

NOTES

1. Crust: For a gluten-free pie, simply use a certified gluten-free pie crust.
2. Coconut Milk: Do not substitute with light coconut milk or carton milk; the fat is essential for the custard to set.
3. Topping: If you can’t find a vegan whipped topping, you can make your own coconut whipped cream by whipping the chilled, solidified cream from a can of full-fat coconut milk with 2-3 tablespoons of powdered sugar.
4. Nutrition: Nutritional information is an estimate and will vary based on the specific crust and whipped topping used.

Conclusion

There you have it – a vegan banana cream pie that’s not just a recipe, but a celebration of simple, beautiful ingredients coming together perfectly. It’s a testament to the fact that you don’t need dairy or eggs to create a dessert that is deeply comforting and outrageously delicious.

Whether you’re making this for a special occasion or just to bring a little sweetness to your week, I know you’ll fall in love with its creamy texture and rich banana flavor. Happy baking! If you’re looking for another celebratory dessert, be sure to try our foolproof vegan funfetti cupcakes.