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
Scale
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.
