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Vegan Banana Cream Pie

A creamy, dreamy vegan twist on the classic banana cream pie—made with coconut milk custard, ripe bananas, and a flaky plant-based crust. This dairy-free dessert is perfect for special occasions or everyday indulgence!
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Prep Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 People
Course: Desert
Cuisine: American, Vegan
Ingredients Method Notes

Ingredients
  

  • 1 vegan pie crust baked and cooled
  • - 2 1/2 cups full-fat coconut milk
  • - 1/3 cup cornstarch
  • - 1/2 cup maple syrup
  • - 1/4 tsp turmeric for color
  • - 1 tbsp vanilla extract
  • - 3 ripe bananas sliced
  • - Vegan whipped cream for topping

Method
 

  1. In a saucepan, whisk together coconut milk, cornstarch, maple syrup, and turmeric until smooth.
  2. Heat over medium, whisking constantly until mixture thickens into a custard (about 8–10 minutes).
  3. Remove from heat and stir in vanilla extract.
  4. Let the custard cool slightly (10–15 mins), stirring occasionally.
  5. Layer sliced bananas on the bottom of the cooled pie crust.
  6. Pour the custard over the bananas and smooth the top.
  7. Refrigerate for at least 4 hours or overnight until set.
  8. Top with vegan whipped cream and extra banana slices before serving.

Notes

- You can use oat milk or almond milk, but the texture will be softer.
- To prevent banana browning, toss slices with a little lemon juice before layering.
- Store in the fridge for up to 4 days.