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Vegan Banana Cream Pie Recipe

Prep Time15 mins
cook time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: banana cream pie, oatmeal cream pie, vegan pie
Servings: 12


  • food processor
  • small pot


cookie crust

  • 2 cups cookies vegan and gluten free if necessary
  • 3 tbsp vegan butter melted


  • 1 can full fat coconut milk
  • 1 ⅓ cup organic cane sugar
  • ½ cup cornstarch
  • 1 tbsp vanilla extract
  • pinch sea salt
  • ¼ cup vegan butter


  • Preheat the oven to 350 F. Place the cookies into a food processor and blend until fine crumbles form. Add in the melted butter and pulse until combined and the mixture resembles wet sand.
  • Use a glass or measuring cup to press the crumbles into the bottom and up the sides of a pie pan. Bake for 7-8 minutes and golden. Let cool.
  • Place the coconut milk, sugar, cornstarch and vanilla into a pot over medium heat. Stir until smooth. Stir frequently until the mixture thickens, about 5-7 minutes. Add in the butter and salt and stir until melted and combined. Transfer the mixture to the pie crust. Chill for at least 4 hours.
  • When ready to serve, top with banana slices and vegan whipped topping.


This pie is best if stored in the refrigerator and consumed within 3 days.