This incredibly creamy and decadent vegan banana cream pie is just as amazing as the classic, with sweet notes of coconut and the ultimate creamy custard filling. The perfect dairy free, gluten free, and eggless pie that everyone will love!
Banana Cream Pie Filling:
- 400 mL coconut cream (1 13.5 ounce can), room temperature
- 2/3 cup (150 mL) unsweetened dairy free milk
- 1/4 cup (35 grams) arrowroot starch or cornstarch
- 1/2 cup (160 grams) maple syrup
- 1 tbsp vanilla extract
- 1/4 tsp turmeric, optional (for color)
- 2 tbsp vegan butter
- 1 serving vegan coconut whipped cream
- 4 large bananas
- 1 1/2 cups (188 grams) all purpose flour or GF 1:1 baking flour
- 1/4 cup (36 grams) arrowroot starch or cornstarch
- 1 tsp baking soda
- 1/2 cup (115 grams) cold salted vegan butter, cubed
- 1 tbsp (20 grams) maple syrup or agave, cold
- 4–6 tbsp chilled water
- Prepare the pie crus first. In a large food processor, pulse together the flour, arrowroot starch, and baking soda. Add in the cubed cold vegan butter, and pulse until it’s a crumbly sand mixture. Then remove the lid of the food processor, and add in the maple syrup. Cover again and run the food processor on medium speed. As the pie dough is forming, add in 1 tbsp of chilled water at a time until the mixture forms a thick dough ball. Form the dough into a round flat disk and place the disk onto a piece of parchment paper or plastic wrap. Wrap the dough and place into the fridge to chill for 20 minutes.
- While the dough is chilling, preheat the oven to 425F, and lightly grease a 9″ pie dish with cooking oil.
- Once your dough is chilled, lightly flour a large piece of clean parchment paper, and place the dough disk into the middle. Lightly flour the dough and a rolling pin. Roll the dough out to be about 11″ in diameter and between 1/8-1/4″ thick. Carefully flip the pie dough in the pie dish, and gently lift and work the pie dough so that it rests on the pie dish and doesn’t pull down. This will prevent your crust from sinking (stretching the dough makes it more likely that the dough will sink). Shape the edges of the pie crust as you’d like and place the pie dish into the freezer to chill for 10 minutes.
- Bake the pie crust. Poke a few holes on the bottom of your crust, or use pie weights, and place the crust into the oven to bake for 18-20 minutes, or until lightly golden. We want the crust fully baked here, as the remainder of the pie will not be baked.
- While the pie crust is baking, prepare the cream filling. In a medium bowl, whisk together the dairy free unsweetened milk and the arrowroot until there are no more clumps. Set aside. Then in a medium saucepan, heat the coconut cream, maple syrup, and vanilla extract (and turmeric if desired). Bring the pan to a light boil on the stove top at medium-high heat. Pour in the dairy free mixture as you continue to whisk. Continue to whisk gently until the mixture thickens, about 7 minutes. Remove from heat and add in the vegan butter immediately. Whisk until it’s completely melted into the custard. Allow the coconut cream pudding to cool.
- Remove the pie crust from the oven. Allow the pie crust to cool for 10 minutes. Then assemble the banana cream pie.
- Assemble the vegan banana cream pie: pour half of the coconut cream mixture into the pie crust. Top with 2 bananas, then pour the remaining mixture on top. Top with the remaining banana slices. Cover the pie dish and chill in the fridge for 2-3 hours to set. You want the pudding to be nearly, if not fully, set.
- Once the banana cream pie has set, you can top with coconut whipped cream, more banana, and even some toasted coconut flakes or chocolate shavings if desired!
Gluten free: to make this pie crust gluten free, use a gluten free 1:1 baking flour, such as Bob’s Red Mill. You can also use my vegan gluten free oat flour pie crust.
Keywords: vegan banana cream pie, easy banana cream pie, gluten free banana cream pie