If you’ve ever dreamed of a dessert that combines the comforting creaminess of bananas with a luscious, velvety filling and a delightfully crunchy crust, you’re in for a treat with this Vegan Banana Cream Pie Recipe. It’s a perfect balance of sweet and tangy, with layers of flavor that will have you reaching for seconds—and maybe even thirds! This pie is entirely plant-based, yet it does not compromise on richness or texture. Whether you’re a longtime vegan, curious about plant-powered desserts, or just someone who adores banana pies, this recipe is designed to impress and satisfy every craving.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect Vegan Banana Cream Pie Recipe. These simple, wholesome components work together to create a crust that’s perfectly crispy, a filling that’s smooth and dreamy, and topping that adds just the right touch of decadence.
- Biscoff cookies (250 g): These add a caramelized, spiced crunch base—feel free to swap with any vegan cookie you love.
- Sea salt (½ teaspoon): Just enough to balance the sweetness and enhance flavor complexities.
- Vegan butter (80 g + 100 g): Provides richness and helps bind the crust and filling with creamy smoothness.
- Biscoff spread (150 g): Spread on the crust for an irresistible layer of extra flavor or substitute with peanut butter for a twist.
- Yellow bananas (400 g): The star ingredient—choose bananas that are ripe but not overly spotted for the best texture and sweetness.
- Fresh lemon juice (4 tablespoons): Adds brightness and prevents bananas from browning too fast.
- Cornstarch (100 g): Helps thicken the custard to that perfect creamy consistency.
- Granulated sugar (90 g): Sweetens the filling harmoniously—organic sugar works beautifully here.
- Oat milk (500 ml): A smooth, neutral-natured non-dairy milk that builds the custard base.
- Vegan vanilla yogurt (40 g): Adds a subtle tang and creaminess to the filling.
- Vanilla bean paste (1 teaspoon): Delivers deep, authentic vanilla flavor that perfumes the pie.
- Vegan whipped cream: The crowning glory—light, airy, and chilled until ready.
How to Make Vegan Banana Cream Pie Recipe
Step 1: Prepare the Pie Dish
Start by lightly greasing a 9.5-inch pie dish with a removable base using oil or vegan butter. Line the bottom with parchment paper, which will make removing the pie after it sets so much easier. This small step ensures a smooth presentation later on and prevents sticking, allowing your gorgeous pie to shine.
Step 2: Create the Crust
Pop the Biscoff cookies and sea salt into a food processor and blitz until you have fine crumbs. Adding the vegan butter next gives your crumbs just enough moisture so they stick together perfectly when you blend, transforming into a soft dough. Press this mix firmly and evenly into the base and sides of the pie pan. Taking your time here pays off because a well-compacted crust means that satisfying crunch that holds its shape when sliced.
Step 3: Freeze the Crust
Set your crust in the freezer while you get cracking on the luscious filling. This chilling step lets the crust firm up and helps everything hold together beautifully once assembled.
Step 4: Coat Sliced Bananas
Slice about three of your bananas into coins and toss them with three tablespoons of fresh lemon juice. This citrusy coating prevents browning and provides a lovely tang that cuts through the creaminess, keeping the layers fresh both in appearance and taste.
Step 5: Layer the Biscoff Spread and Bananas
Smooth the Biscoff spread over your crust for a rich, caramelized flavor boost, then evenly arrange the lemon-coated banana slices on top. This combination creates a lovely textural contrast and adds depth to each bite.
Step 6: Prepare the Custard Filling
Mash the remaining banana with a tablespoon of lemon juice for a creamy, fruity base. Meanwhile, whisk the cornstarch, sugar, oat milk, and vegan vanilla yogurt in a saucepan until completely smooth. This custard base is the heart of your pie, delivering that dreamy, creamy texture that everyone loves.
Step 7: Cook the Custard
Bring your mixture to a gentle simmer over medium-low heat while whisking to prevent lumps. Once thickened after 5-8 minutes, this velvety custard is ready. The key here is patience and continuous stirring, ensuring it cooks evenly without sticking or clumping.
Step 8: Finish the Filling
Remove the custard from heat and stir in the mashed banana, sea salt, vanilla bean paste, and cubed vegan butter. Whisk until silky smooth and utterly irresistible. For an extra-smooth mouthfeel, feel free to strain the filling through a fine sieve before pouring.
Step 9: Assemble and Chill
Pour the filling gently over the banana layer, smoothing the surface with a spatula. Cover the pie and refrigerate for 4 to 6 hours. This setting time lets the filling firm up just right, making each slice hold together perfectly and experience the full depth of flavors melding beautifully.
Step 10: Garnish Before Serving
Top your chilled pie with generous dollops of vegan whipped cream, extra banana slices, and a sprinkle of crushed cookies. This finishing touch adds creaminess and a bit of visual wow factor that guests will adore.
Step 11: Storage Tips
For best flavor and texture, prepare your Vegan Banana Cream Pie Recipe no more than a day ahead (keeping topping separate) and decorate just before serving. This keeps the bananas fresh and the cream fluffy, ensuring every bite is as delightful as the first.
How to Serve Vegan Banana Cream Pie Recipe
Garnishes
Adding extra banana slices and crushed cookie crumbs right on top not only looks inviting but complements the pie’s natural flavors and textures. A dusting of cinnamon or a drizzle of vegan caramel sauce can also enhance the appeal dramatically.
Side Dishes
This pie pairs wonderfully with a scoop of coconut or vegan vanilla ice cream for those who want an extra indulgent experience. If you prefer something lighter, fresh berries or a simple fruit salad provide a nice contrast, balancing the richness.
Creative Ways to Present
Consider serving individual portions in cute dessert cups layered with pie filling and a bit of crust or even as mini tartlets for a party. You can also garnish with edible flowers or mint leaves to elevate presentation and impress your guests even more.
Make Ahead and Storage
Storing Leftovers
Keep leftover pie covered tightly in the refrigerator, ideally with plastic wrap or an airtight lid, to prevent it from absorbing other fridge odors. Try to enjoy leftovers within 1-2 days for the freshest taste and texture.
Freezing
This pie freezes well without the whipped cream topping. Wrap it securely in plastic wrap and foil before popping it into the freezer for up to one month. Thaw it overnight in the fridge when ready to serve and add fresh toppings after thawing.
Reheating
Since this is a chilled dessert, it’s best enjoyed cold. If you want to soften the filling slightly, let the pie sit at room temperature for about 15-20 minutes before slicing.
FAQs
Can I use other cookies for the crust?
Absolutely! While Biscoff cookies bring a unique caramel flavor, vegan graham crackers, digestive biscuits, or any vegan cookies you enjoy can make a fantastic base for this pie.
What if I don’t have vanilla bean paste?
No worries at all—vanilla extract will work just fine here. Use about one teaspoon to keep that inviting vanilla essence throughout your filling.
Is there an alternative to oat milk?
Yes! Almond, soy, or coconut milk can all be used as substitutes. Just choose an unsweetened variety to keep the sweetness balanced and avoid overpowering the pie’s flavors.
Can I make this pie nut-free?
Definitely. Use a nut-free vegan butter and ensure your chosen cookies and spreads don’t contain nuts. If you replace Biscoff spread, consider sunflower seed butter as a tasty and safe alternative.
How ripe should the bananas be?
For the best texture and sweetness, use bananas that are yellow with just a few small brown spots. Avoid overly ripe bananas to prevent the filling from becoming too mushy or overpoweringly sweet.
Final Thoughts
This Vegan Banana Cream Pie Recipe is one of those rare desserts that feels like an instant classic. The effortless blend of a crunchy cookie crust, smooth banana custard, and a light whipped topping makes it a winner every time. I can’t wait for you to try it and share it with your loved ones—trust me, this pie will become a beloved favorite in your baking repertoire before you know it!
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Vegan Banana Cream Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 4 hours 38 minutes (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
This Vegan Banana Cream Pie is a luscious, plant-based twist on the classic dessert featuring a crunchy Biscoff cookie crust, layers of fresh bananas coated in lemon juice, and a rich, silky vegan banana custard filling. Topped with vegan whipped cream, this pie is perfect for a dairy-free, egg-free treat that’s creamy, flavorful, and satisfying.
Ingredients
Crust
- 250 g Biscoff cookies (or other vegan cookies)
- ½ teaspoon sea salt
- 80 g vegan butter (block-style)
Banana Layer
- 300 g yellow bananas (about 3 medium bananas, sliced into coins)
- 3 tablespoons lemon juice (freshly squeezed)
Spread Layer
- 150 g Biscoff spread (or peanut butter, room temperature)
Filling/Custard
- 100 g cornstarch (cornflour)
- 90 g granulated sugar (use organic if based in the US)
- 500 ml oat milk (or other non-dairy milk)
- 40 g vegan vanilla yogurt (or plain vegan yogurt)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ¼ teaspoon sea salt
- 100 g vegan butter (block-style, cubed)
- 100 g yellow banana (1 medium banana, mashed)
- 1 tablespoon lemon juice (for mashed banana)
Garnish
- 1 batch vegan whipped cream (chilled until ready to use)
- Additional banana slices and crushed cookies (optional)
Instructions
- Prepare the pie dish: Lightly grease the base and sides of a 9.5″ pie dish with a removable base using oil or vegan butter, then line the base with a circle of parchment paper for easy removal.
- Make the crust: Place the Biscoff cookies and sea salt into a food processor and blitz until finely ground into crumbs. Add the vegan butter and process again until the mixture clumps together into a soft dough.
- Form the crust: Press the crumb mixture evenly into the base and up the sides of the pie dish using a spatula or flat-bottomed glass, ensuring the crust is compact and smooth. Freeze while preparing the filling.
- Coat the banana slices: Slice 300 g of bananas into coins and toss them with 3 tablespoons of lemon juice to prevent browning and add a slight tang.
- Layer spread and bananas: Spread the Biscoff spread evenly over the chilled crust. Arrange the lemon-coated banana slices in an even layer over the spread.
- Prepare mashed banana: Mash the remaining banana with 1 tablespoon lemon juice using a fork and set aside.
- Mix filling ingredients: In a saucepan, whisk together cornstarch, granulated sugar, oat milk, and vegan yogurt until smooth and lump-free.
- Cook the custard: Place the saucepan over medium heat and bring to a gentle simmer while whisking continuously. Lower heat and cook for 5-8 minutes, alternating between whisking and stirring with a spatula, until the mixture thickens significantly to a custard consistency.
- Finish the filling: Remove the custard from heat and quickly stir in the mashed banana, sea salt, vanilla bean paste, and cubed vegan butter until fully incorporated and smooth. Optionally, strain through a fine-mesh sieve for an extra smooth texture.
- Assemble and chill: Pour the custard filling over the banana layer, smooth the surface with a spoon or spatula. Cover and refrigerate for 4-6 hours until fully set.
- Garnish and serve: Just before serving, top the pie with chilled vegan whipped cream, additional banana slices, and crushed cookies if desired for extra texture and decoration.
- Storage: Store the pie covered in the refrigerator and consume within 1-2 days for optimal freshness. Prepare without topping a day in advance, then decorate before serving.
Notes
- Use ripe but not overly spotty bananas to prevent bitterness and achieve optimal sweetness and texture.
- Freezing the crust before filling helps it set firmly and prevents sogginess.
- Whisking continuously during custard cooking prevents lumps and burning.
- The lemon juice in the banana slices stops browning and adds a refreshing zing.
- This pie is best enjoyed chilled and within two days for freshness.
- For a nut-free alternative, use sunflower seed butter in place of Biscoff spread or peanut butter.
