Banana Cream Pie (Vegan + GF)

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Pie pan with our amazing gluten-free vegan Banana Cream Pie recipe

It was about dang time for banana cream pie on this blog.

As many of you know, I had a small obsession with banana cream pie blizzards before going dairy-free. As in I probably ate one per week – kind of embarrassing, but true.

Toasting spices for making our Banana Cream Pie recipe

Origins of Banana Cream Pie

Did you know there’s a national banana cream pie day (March 2nd)? Yep, it’s that good! So where did the idea come from?

It’s believed that cream-based pies date as far back as medieval times. But the first written recipes for a cream pie made with bananas come from the late 19th century. Since then, many modifications and versions have been created. The following is our plant-based take on this delicious dessert!

How to Make Vegan Banana Cream Pie

This pie is pretty much amazing and it’s easy to make, requiring just 10 basic ingredients and simple methods.

The crust is my go-to almond-oat creation that I discovered while making my Peanut Butter and Jelly Snack Bars (<- serious yum, btw). It’s crispy, perfectly sweet, wholesome, and somehow ends up tasting reminiscent of graham cracker crust! I know, it’s magic.

Pouring nut-milk into a saucepan full of spices for making homemade Banana Cream Pie

The filling has two parts: pudding and coconut whipped cream.

Whipping coconut cream for our homemade gluten-free vegan Banana Cream Pie Recipe

The pudding is a mixture of cornstarch, sugar, almond milk, and vanilla. It’s thickened on the stovetop, cooled, and then mixed with fluffy coconut whip for a sinfully delicious, creamy, rich filling to be poured over your bananas and crust. Swoon.

Stirring together the filling for our amazing gluten-free vegan Banana Cream Pie
Pouring filling over the crust and banana layers for our gluten-free vegan Banana Cream Pie

I hope you all love this pie! It’s:

Perfectly sweet
& My new favorite thing in the world

This is thee perfect pie for spring and summer because it’s chilled and refreshing and indulgent at the same time. Make it to have on hand during the week, or save it for special occasions. No one will realize it’s a healthier take on the classic.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see. Cheers, friends!

A whole dish full of our amazing gluten-free vegan Banana Cream Pie

Banana Cream Pie (Vegan + GF)

Absolutely delicious, 10-ingredient vegan banana cream pie! Crispy gluten-free crust, fluffy and silky cream center, and layered with 3 whole bananas!
Author Minimalist Baker
Vegan GF Banana Cream Pie topped with freshly sliced bananas
4.6 from 118 votes
Prep Time 7 hours 20 minutes
Cook Time 40 minutes
Total Time 8 hours
Servings 8 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly Crust only
Does it keep? 48 Hours



  • 3/4 cup gluten-free rolled oats
  • 3/4 cup raw almonds
  • 1/4 tsp sea salt (optional)
  • 2 Tbsp organic cane sugar or coconut sugar
  • 1/4 cup melted coconut oil


  • 2 Tbsp cornstarch*
  • 1/3 cup organic cane sugar or sub coconut sugar*
  • 1 pinch sea salt (optional)
  • 1 1/2 cups unsweetened plain almond milk
  • 1 tsp pure vanilla extract
  • 1 medium just ripe banana, sliced


  • 1 14-ounce can coconut cream (or sub two cans full-fat coconut milk per one can coconut cream) // refrigerated overnight
  • 1/2 tsp vanilla extract
  • 3-5 Tbsp organic powdered sugar



  • Preheat oven to 350 degrees F (176 C) and either line an 8×8-inch baking dish with parchment paper, or grease a standard pie dish. Set aside.
  • Add oats, almonds, sea salt (optional), and sugar to a high speed blender and mix/pulse on high until a fine meal is achieved.
  • Remove lid and add melted coconut oil (1/4 cup as original recipe is written // adjust if altering batch size), adding more if it’s too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  • Transfer mixture to pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides.
  • Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
  • In the meantime, prepare pudding by adding cornstarch, sugar, and salt (optional) to a small saucepan and whisk in almond milk to avoid clumps (see photo).
  • Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
  • Once it appears “jiggly” and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat, whisk in vanilla, and let cool 10 minutes. Then transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film on top. Refrigerate until cooled and set – about 2-3 hours.
  • In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream can from fridge, being careful not to shake or turn it and remove top. Gently scoop out the top hardened “cream” into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
  • Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream (see photo) – about 1 minute. Then add vanilla extract and lesser amount of powdered sugar (3 Tbsp as original recipe is written // adjust if altering batch size). Beat again until light and airy – about 2-3 minutes. Set in refrigerator (uncovered) to chill (for at least 30 minutes or up to overnight).
  • Once the pudding is completely cooled, is jiggly and set, add to the coconut whipped cream and stir lightly until just combined. Set in refrigerator (no need to chill longer, but it can chill for up to 2 days before adding to the crust).
  • Add sliced banana to the bottom of the baked crust, then top with custard-coconut whip mixture. Smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
  • To serve, top with additional coconut whipped cream (optional) and more sliced bananas (I used two // amount as original recipe is written // adjust if altering batch size), slice and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48 hours.



*I would not recommend subbing the cornstarch for arrowroot starch. It makes the pudding sticky and unusable. I don’t have any other recommendations for starches, and think cornstarch is best!
*When you add coconut sugar in the pudding, it makes it taste like butterscotch (!!!). A separate, perfected recipe for this is coming soon. But to keep this pudding more like a traditional vanilla custard, I recommend using organic cane sugar!
*If you aren’t serving this within 24 hours, wait to add the bananas on top as they get brown quickly.
*Nutrition information is a rough estimate calculated without additional coconut whipped cream on top. It was calculated with two total bananas per 8 slices.

Nutrition (1 of 8 servings)

Serving: 1 slices Calories: 369 Carbohydrates: 33.7 g Protein: 5 g Fat: 25.9 g Saturated Fat: 17.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 590 mg Fiber: 4.2 g Sugar: 19.5 g
Using a fork to cut into a slice of our delicious Banana Cream PIe

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Reader Interactions

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My Rating:

  1. Tanya says

    This was a huge hit at our Easter dinner! The only thing I changed is that I used a pre-made gluten-free crust and coated it with melted chocolate (which I let harden into a crunchy layer) before putting the bananas and filling in. I am making it again today (I know, it’s only been four days, but…it’s just that good!). The only changes I’m making from my first pie are that I’m going to try putting a second layer of banana slices in after spooning half the filling into the crust. It had a nice subtle banana flavor before, but I’m looking to amp it up just a bit with another layer. I may also just drizzle the chocolate onto the crust instead of spreading a solid layer, since it was a bit hard to cut through. This recipe is definitely a keeper!

    • Tanya says

      I forgot to say that I used homemade cashew milk instead of almond milk. It worked great and the filling thickened fairly quickly, just as stated in the recipe.

  2. Ashley says

    I also had to boil the pudding for a substantial amount more time but it was a big hit. I will use the crust recipe for other future pies!

    • Support @ Minimalist Baker says

      Thank you for sharing your experience, Ashley! We’re glad you enjoyed the result! xo

  3. Dee says

    Update to my previous post. It took longer than 4-6 minutes to cook the pudding. The pie was light and fluffy (not a heavy pie) – yummy. My husband liked it too.

  4. Dee says

    Delicious recipe. The crust is great!!
    I added a mashed banana to the pudding for banana flavor. I also used more powder sugar to the whipped topping. I love your recipes and will make thus again.

  5. Jessica says

    I made this pie per my mom’s request and we both loved it! It was light and sweet and very satisfying. Also, it does not have an overwhelming coconut flavor, which unfortunately happens with many coconut cream desserts. The only modification I made was 3 tablespoons of plant butter in place of the 1/4 cup of coconut oil for the crust, but it worked perfectly. I suggest keeping a close eye on the crust in the oven because it can burn easily. I also had to heat the pudding on the stovetop much longer than 4-6 min. Overall, be sure to whisk and stir the filling frequently throughout the process to prevent clumping and check on your crust often, and you will have a lovely banana cream pie!

    • Support @ Minimalist Baker says

      Thank you for sharing your experience, Jessica! We’re so glad you and your mom enjoyed it! xo

  6. Rebecca says

    Any ideas on what to substitute the almond ingredients with? I have someone who has allergy to dairy, gluten and almonds. I see its in both crust and custard. Cashews? Hazelnuts?
    Thank you

    • Support @ Minimalist Baker says

      We think cashews would work well! You may need slightly less coconut oil since they’re more oily. For the almond milk, another dairy-free milk like cashew or oat milk should work well. Hope that helps!

  7. Catherine says

    I am interested in this recipe. Is it possible to substitute Silk heavy whipping cream instead of the coconut cream? Just thinking of options. Thanks.

  8. Sarah says

    Any suggestions with subbing for oat milk? I’ve made this many times before as directed and it’s delicious, just not seeing the pudding firm up with oat milk. Thanks!!

      • Valerie says

        I make it with heavy Oat milk, works great everytime. We also like it a little less sweet. I use 1/4 cup sugar to the Oat milk and 2 Tbs sugar to the Coconut cream. The firming of the filling comes from the whipping and then chilling. I also bake a traditional Gram Cracker crust with vegan butter. My son says it’s the best pie he’s ever ate, and I am an avid pie baker. I have to agree with him…. it’s pretty dang amazing! This has been a Godsend for my son who has an allergy to dairy and eggs. Thanks for the great recipe 😊.

  9. Emma Theron says

    Loved this! Surprisingly easy to make, in spite of all the separate parts and cooling and setting etc. And so indulgent, but still light so it doesn’t make you feel totally sick after eating two slices!!

    My only issue was the pudding bit set quite solid, so it didn’t blend that well with the cream, but I managed to whisk it together in the end and it still tasted fabulous.

    Even my youngest daughter, who is a total pudding fuss pot and banana sceptic, ate her entire piece.

    • Support @ Minimalist Baker says

      Yay! We love to hear this. Thanks so much for the lovely review and for sharing your experience, Emma!

  10. Katy says

    Every part of this recipe was a failure. The crust had WAY too much coconut oil in it. It easily needs to be halved. The crust was already burnt at half the time the recipe called for, the pudding never thickened. So frustrating.

      • Kathleen Dodge says

        I take it back! Ignore my first review everyone I was just being grumpy. The pudding that I thought “didn’t set” eventually did after it cooled and chilled! I made the crust again on a lower heat and it came out beautiful. The only issue I had in the end was that it was simply too hot in my house to make the whipped coconut cream. I bought pre-made vegan whip and used that and it worked in a pinch. I brought this pie to a luau and it was a smashing success. I will delete my crappy initial review :)

        • Kathleen Dodge says

          Also I should add I increased the oats to a full cup and used *a little* under a quarter cup of coconut oil. I kept a sharp eye on the crust in the oven because it can burn in the blink of an eye. I will absolutely be making this recipe again. Thank you!

        • Support @ Minimalist Baker says

          Aw thanks for taking the time to write a second review, Kathleen! We are happy it ended up working out for you!

      • Sheila says

        Hi there. So I’m in the process of making this and when I mixed the pudding mix with the whipped cream it didn’t mix very well. The pudding was kind of lumpy and just didn’t combine well into the whipped cream. It’s a different color than your photos as well. Visible pieces of the pudding mix can be seen so I’m sure it’s not the right texture either. The look won’t matter so much because of the added whip on top but I’m just curious if you knew why this happened.

        Love all of your recipes, thanks for helping me be a good vegan.

        -Sheila B.

        • Support @ Minimalist Baker says

          Hi Sheila, sorry to hear it didn’t turn out quite right! If the filling is lumpy, that likely means the cornstarch didn’t mix in properly. A whisk should get the clumps out but another idea for next time would be to add it to a tablespoon or so of almond milk and whisk that together to create a slurry before combining with the remaining almond milk. If the coconut whipped cream was lumpy, that likely has to do with the brand. You can find our tips and favorite brands for coconut whipped cream here. Hope that helps!

  11. Grace says

    Never actually got to finish it because I couldn’t get the pudding to work. I tried twice, following all the directions, but after 2 hours of whisking it never firmed up.

    • Support @ Minimalist Baker says

      Hi Grace, we’re so sorry to hear that was your experience! Did you make any modifications to the ingredients? Either way, we’ll see if we can revisit and troubleshoot!

      • Grace says

        I didn’t make any modifications but finally found success using soy milk instead of almond. After that, it came together simply and tasted delicious!

        • Support @ Minimalist Baker says

          So glad to hear it eventually worked and sorry for the trouble! Would you mind sharing the brand of almond milk you were using?

  12. JB says

    How much coconut whip is needed for the filling and the top layer? (I have leftover store bought coco whip I wanted to use.)

    • Support @ Minimalist Baker says

      Hi, we don’t have an exact measurement, but maybe about 2 cups? Hope that helps!

  13. Robert says

    I made this to celebrate my girlfriend’s birthday as she loves ‘nana pie, but her parents don’t do dairy other than butter. It was a really useful launching point to make the pudding and the coconut whipped cream.

    One thing I noticed with the coconut whipped cream was that my cans separated into a top layer of hard coconut oil, a middle layer of cream, and then water on the bottom using TJs brand coconut cream. Some of the oil flaked into the cream and made it kind of grainy, but still tasted delicious.

    The banana pudding came out really nice, but I decided to use cashew milk for a richer flavour and I crushed up a banana into it while cooking to impart the banana flavour and leave some nice banana pieces.

    All told, it was really great to have the recipe available to help me in my endeavour to provide food that fits the people I’m serving. I appreciate you and your efforts in bringing it to us and will definitely be experimenting with this more in the future.

    • Support @ Minimalist Baker says

      Hi Robert, thank you for sharing your experience! Trader Joe’s reformulated their coconut milk and cream in recent years and it’s now very oily and doesn’t work well. You can find our brand recommendations here. But we’re glad to hear it still turned out well overall! Thank you for your kind words!

  14. Sarah says

    Hi I made this recipe for my food and nutrition class (I’m an 18 year old totally in-experienced baker!) and I followed the recipe and ingredients as directed, however the pudding came out very runny. :( Even after putting it in the fridge, it was still very liquid. I put it in the freezer overnight hoping it would set and now it tastes like an ice cream cake; it’s very good, but not a pie exactly. The whip was thick, I think the problem was with my pudding. I added 1 tbsp of cornstarch though, so I don’t know what I did wrong. Also my crust kept falling apart, it wouldn’t stick to the pie. I wish this pie turned out better. :(

    • Support @ Minimalist Baker says

      Hi Sarah, we’re sorry to hear it didn’t turn out quite right! We’re thinking the filling might have needed to cook longer or at a little higher heat.

  15. Catherine says

    Hi there! This recipe didn’t work for me at all either. I followed all of the directions and bought the proper ingredients. The coconut cream completely separated and stayed lumpy (I refrigerated it and scooped out the cream only), the crust fell apart, the filling tasted like butterscotch, and then it did not work when mixed together. I’m not too sure what went wrong here. I had made this recipe years ago and it turned out amazing! Just not today….

    • Support @ Minimalist Baker says

      Hi Catherine, We’re so sorry to hear it didn’t turn out well this time! Is it possible you were using a different brand of coconut cream? Products can vary quite a bit. If that’s the case, we’d suggest checking out our brand recommendations here. Hope that helps!

  16. Amy says

    This recipe did not work for me at all. Not sure what I did wrong. But really disappointed since the Ingredients aren’t cheap. My filling is still more liquid after being in the fridge all night.

    • Support @ Minimalist Baker says

      We’re so sorry to hear that, Amy! Did you make any modifications? We’re wondering if the filling didn’t cook long enough – did it thicken? Or perhaps the brand of coconut cream used for the coconut whip wasn’t thick enough?

    • Jessica says

      Then you didn’t follow the instructions. I have made this pie tons of times and it’s perfect.

  17. Ester says

    I don’t have cornstarch, but I’ve heard that potato starch works just as good, do you think it would taste the same? Thank you for this recipe, can’t wait to make it!

    • Support @ Minimalist Baker says

      Hi Ester, we haven’t tried it in this recipe, but we do think it could work. Let us know how it goes!

  18. Tara says

    One of the most delicious desserts I’ve ever had. I am no longer vegan but I STILL come back to this recipe because it is even better than a non-vegan version in my opinion. This, and your vegan meatloaf, top their non-vegan counterparts and I thank you so much for providing these recipes! I have your cookbook and it still remains my holy grail!

  19. Bryce says

    Hi! I’m allergic to coconut so I’m trying to make the whipped cream out of homemade oat cream instead of coconut cream. It’s still pretty liquid-y so I was wondering if there’s anything I can do for it to form? Or should I restart the whipped cream with something else? Please help😭

    • Support @ Minimalist Baker says

      We haven’t tried that, but it might work. Our only concern is that cooking it might cause it to develop an unpleasant texture – it will depend on the brand!

  20. holly cannone says

    Any way you can make this amaxing banana creme pie sans sugar but still use a natural alternative that doesn’t taste fake? Oh that would be heavenly.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I think the best bet would be either stevia or monkfruit. OR, if you’re OK with sugar, coconut sugar and/or maple syrup may be used?

  21. Mariah Bauman says

    Did you ever make a recipe for butterscotch pie? That sounds amazing (and this banana one looks great too, of course!)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No, but it is certainly possible when using coconut sugar as the sweetener in the pudding in this recipe!

  22. Katherine says

    Yummy, yummy recipe. Not too rich, not too sweet, but totally indulgent.
    I had gluten free digestive biscuits in the store cupboard so I made a simple crushed biscuit and melted sunflower spread base, but I stuck pretty much too the recipe otherwise.

  23. Katherine says

    Yummy, yummy recipe. Not too rich, not too sweet, but totally indulgent.
    I had gluten free digestive biscuits in the store cupboard so I made a simple crushed biscuit and melted sunflower spread base, but I stuck pretty much too the recipe otherwise.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Katherine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Khanom Yoga says

    Great smell in the house. Crust was easy! The rest is interesting :)
    I will admit, it takes way more than 6 min to get jiggle. I am still waiting after 20 min lol
    But super excited to eat it tomorrow.

    It really is a time thinking dish.

    You use glass bowls a ton, but I am in Thailand and they are not so easy. I hope it works with my metal and my plastic bowls.

    We shall see.

    Thank you again.

      • Khanom Yoga says

        While it was the hardest pie to make, it was the freaking beyond the hook.

        It was really amazing!

        i did not think I would try and make it again, but I will try it once a month.

        Thank you!

  25. Eli S says

    Do you think that aquafaba whipped topping would work as a substitute for the coconut whip (for the filling)? Working with a coconut allergy, and that’s one thing I’ve tried for pie toppings. Just not sure if it would work in the filling.

  26. Rachel S says

    I made this pie and it is delicious! My boyfriend wanted banana coconut cream pie so I made some alterations and it was honestly the best V/GF baking success I have ever had. See modifications below:
    – soy milk instead of almond — still was smooth and held together
    – +1/4 cup toasted coconut in crust
    – + 1/4 cup toasted coconut in custard cream mix
    – topped with toasted coconut
    – subbed coconut sugar for palm sugar
    – used two cans of 365 coconut cream for the whip and used half for the top of the pie

    Seriously amazing, make this pie. Im not certain what others had trouble with, I followed the recipe and had no issues.

    Thank you !!

  27. Kata Polano says

    I found the custard did not perform the way described. It only got jiggly after I gave up on it and took it off the heat. Also, the coconut cream never got light and fluffy. Flavour was good, as it’s just full of sugar. I’d recommend a different recipe.

    • Support @ Minimalist Baker says

      Hi Kata, We’re sorry to hear this one didn’t turn out as expected. For the coconut whipped cream, we have further guidance on brand recommendations and tips and tricks here.

    • Support @ Minimalist Baker says

      Hm, we haven’t tried that and aren’t sure. If you try it, we’d suggest using much less.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I haven’t but that just means they will be super sweet? Not sure if they’ll “set” though? Let us know if you try!

  28. Adrienne says

    It was a nice recipe, but if I made it again I would add less sugar, and change the crust. I think a lot of people would love the crust, but for me it was too much of a peanut butter and banana vibe and that’s not the flavor profile I was hoping for. Also definitely a recipe you want to read through before starting (duh). I didn’t realize there was so much chilling at different points, but luckily I wasn’t trying to serve it at a certain time or day so it was all good!

    • Cami says

      To make powdered coconut sugar , if you have high speed blender , blend the coconut sugar for a few seconds 😜… I made it with my vitamix and worked perfect 👌

  29. Mara Sohn says

    Hi there! I have a question if I am making the pie crust in advance, should I store the pie crust in the fridge?

    Love this recipe, this will be my 4th time making it.

  30. Evelyn says

    Hi! I am dairy and egg free so I was wondering if I could replace the filling for a package of instant vanilla pudding?? Please let me know I would love to try this! Also I was planning on using a ready to use graham cracker crust as my daughter has a nut allergy! :)

  31. Zoë Robertson says

    Hi! Did you change this? Looking for the original with the date caramel. Have a formal party coming up (this weekend) and was banking on being able to make an omd favorite. Would greatly appreciate a response! :)

  32. Cassie says

    So how long do you set the coconut whip mixture in the fridge? And then once you mix it with the pudding how long do you set in the fridge? A time might be helpful?

      • Cassie Clarke says

        Step 10 and 11 do not say times? Already saw the pudding chill time and the entire pie chill time. The other instructions just say chill or set?

          • Celina says

            I just finished making this and Everything went according to the recipe until I mixed the custard mixture into the coconut whipped cream. The custard broke off in chunks and didn’t mix into the cream all the way. I didn’t want to over mix because based on the directions for this step. The mixture taste good, but it is a bit lumpy now, and the coloring is more white. It is chilling in the fridge now overnight, so we shall see how it turns out tomorrow. Did I do something wrong? Has anyone else had the same problem?

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Strange. I’m not sure why that happened unless they were at two varying temperatures (one too warm, one too cold?). Let us know how it turns out!

        • Ada says

          Hi! Is there no banana added in the filling? Just layered on the bottom and top? I don’t see in the instructions when to add bananas for the filling.

          • Support @ Minimalist Baker says

            Hi Ada, it’s not in the pudding part, just a layer of banana beneath the pudding. For more banana flavor, you could potentially try blending banana with the almond milk? But we haven’t tried it. Hope that helps!

  33. Rasmi Little says

    I’ve made it twice and my pie doesn’t sit after refrigerating it. Both times it’s still runny, deliciously runny. What am I doing wrong? I feel like my whip wasn’t perfectly stiff both times, could this me why?

    • Support @ Minimalist Baker says

      Hi Rasmi, that could be- we’d suggest maybe using a thicker coconut cream. Or is it possible that the filling wasn’t heated enough to activate the cornstarch?

      • Patricia says

        How long do you heat the pudding. I am having the same issue with the pudding not getting “jiggly” . The first round I didn’t cook at high very long, just until it was “bubbly” as instructions state but kept on low for a while and it didn’t set. It’s in the fridge, so we’ll see. The second batch I cooked at high for longer, and when lowered, didn’t notice the “jiggle.” Unsure what is happening, I used ingredients as listed :)

        • Patricia says

          Also, as far as mixing the pudding to the coco whip at the end, is there enough coco whip to set aside for the final topping or would we need more whip in addition to what the recipe yields?

          • Support @ Minimalist Baker says

            Hi Patricia, 1 can makes enough for the filling, but make more if adding the optional topping!

        • Support @ Minimalist Baker says

          Hi Patricia, it should take about 4-6 minutes after it starts bubbling. It does sound like yours could use a little longer on the heat if it’s not jiggly yet! Let us know how it goes after cooling!

          • Patricia says

            Thanks for the tips! The custard came out more solid but still seems too runny for the pie. When I cut it wont come out as a slice! I’ll try freezing for a short amount of time and see if that helps me to serve.
            Next time I’ll try cooking at high heat longer and hope it works out! Thanks !

          • Support @ Minimalist Baker says

            Bummer! Sorry it isn’t holding up just right for you, Patricia, hoping that freezing helps it hold together!

  34. Shawna Bell says

    Thank you so much. It’s delicious, even when things go wrong😊. I want to add to the comments about the confusion over refrigeration of the coconut cream. The recipe ingredients reads: “ WHIP
    1 14-ounce can coconut cream (or sub two cans full-fat coconut milk per one can coconut cream // refrigerated overnight)”. It looks like you may have bolded “refrigerated overnight” after people commented, but ending the ) after that phrase instead of before still makes it read that only the milk needs to be refrigerated. For those of us that aren’t vegan but are making recipes for those that are, don’t know the, probably, obvious things that vegans may. I, too, didn’t refrigerate the cream. If you moved the ) to before “refrigerate overnight,” then it would be clear you mean both types. Thank you!

    • Support @ Minimalist Baker says

      Thanks for the feedback and lovely review, Shawna! We’ve updated the recipe so that it is hopefully more clear!

  35. Joanna says

    Thanks- I think that I didn’t let the pudding come to a high enough heat. I made a new batch and it came out better!
    Just another question- what should the pudding texture be like after letting it chill and set? My pudding was jiggly (almost like a think jello). It was quite lumpy when I mixed it with the whipped cream(which came out wonderfully). I used the electric mixer to get rid of the lumps. It came out more like a whipped cream than custard.
    Great flavor- just wondering about the final consistency?
    Any thoughts are appreciated. Sorry for the long description!
    Thank you!

    • Support @ Minimalist Baker says

      Hi Joanna, we’re glad it turned out better! It sounds like it was mostly the right texture. It shouldn’t be lumpy, but somewhere between whipped cream and pudding!

  36. Joanna says

    I am making this pie right now and I’m having some trouble getting my pudding to thicken to the desired consistency. Do you think I need to add additional corn starch? Or do I need to just let it stay on low heat longer? It’s been on low heat for about 15 minutes now. Thank you!

    • Support @ Minimalist Baker says

      Hi Joanna, A few ideas: 1) is it possible the filling didn’t get cooked long enough to properly thicken? 2) or the coconut milk was not high enough fat? or 3) yes, you can try adding more corn starch. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Dana, use all for the custard and make additional if also using as optional topping.

  37. Alyssa Ackland says

    Used coconut milk for the filling and it worked really well! Will definitely make this again. 💛

  38. Bethany says

    Has anyone tried this recipe using oatmilk for the filling? I am hoping to make a pie to accommodate most dietary preferences and allergies.

    • Support @ Minimalist Baker says

      Hi Bethany, we haven’t tried it, but we think it would work well. Let us know if you try it!

  39. Dina says

    This pie was delicious! The crust was perfect base for any pie. The banana cream, so soft, lightly sweet, and creamy. Thank youuu!!!!!

  40. Lisa says

    Good morning! I am in the process of making this pie and my refrigerated coconut cream is all cream – there’s no liquid at all. I’m concerned that if I use the full can of cream I will end up with too much coconut whip compared to pudding, as it sounds like part of the can is supposed to be liquid and not used for the coconut whip. Help?!

  41. Megan says

    Hi, i see for the filling it says 1 banana but when making the pudding I don’t see you mention about adding the banana to make it banana flavor ? Am i missing something? Thanks

    • Support @ Minimalist Baker says

      Hi Megan, it’s not in the pudding part, just a layer of banana beneath the pudding. For more banana flavor, you could potentially try blending banana with the almond milk? But we haven’t tried it. Hope that helps!

  42. Tamra says

    I am allergic to almonds. Do you think that Cashews, Pecans, other nut would be good a replacement for the crust and then oat, cashew or coconut milk for the almond milk? I haven’t made this yet and am excited to try it.

    • Support @ Minimalist Baker says

      We think cashews or pecans might work, but we’d suggest reducing the oil because they have a higher fat content. Cashew or oat milk would likely work for the filling. Let us know how it goes!

      • Debi says

        The coconut cream was very coarse, almost grainy. I whipped it but the hardened pieces wouldn’t smooth out. Has anyone else ever had this happen? It didn’t seem to fluff up at all, but it tastes fine.

        • Support @ Minimalist Baker says

          Hi Debi, it sounds like it was a more oily brand- we’ve had this issue with Trader Joe’s brand. We’d suggest Savoy coconut cream as it tends to be smooth and creamy. Or see other brand recommendations here. Hope that helps!

  43. Nicola says

    HI there! I am not a confident or experienced baker. Just curious, how do you transfer the crust from the 8×8 pan into the glass bowl without messing it all up?


    • Support @ Minimalist Baker says

      Hi Nicola, no need to transfer the crust to a glass bowl! The pudding should be transferred from the saucepan to the glass bowl (a silicone spatula works well). Hope that helps!

  44. Casey says

    Hi! I am in the process of making this pie and have a question. I was unable to get the ingredients to make my own whipped cream so I bought pre-made canned coconut whipped cream. My question is — how much does it come out to (approximately) in terms of quantity to mix into the pudding?


  45. Vidya says

    I was interested in making this. If I do not have rolled oats- could I substitute the same amount of oat flour- 3/4 cup? I also have almond flour, blanched and powdered- would the same amount of it work well? Any recommendations are appreciated! Thank you!

  46. Hetal says

    Hi, I have tried vegan desserts with coconut oil, and I don’t like the after taste for it, for this recipe what can I substitute for coconut oil?

    • Support @ Minimalist Baker says

      Hi Hetal, Perhaps vegan butter or avocado oil? Also, have you tried using refined coconut oil? It has no coconut taste! Hope that helps!

  47. Zan says

    Bonjour pie loving world. I made this pie a second time- round two being a lemon creme pie. OMG I love this recipe. Had to report back that it adopts flavors really well (aside from banana). Also, you must let it cool completely if you want your slice shape to hold. Second pie we put in the freezer for a little bit and it held beautifully.

  48. Zan says

    Made this for my family for Easter. It was AMAZING. Read a few comments about it not working out…..very strange. I followed the recipe step by step and it turned out fantastic!!! My family insists to have it again!! Maybe with other fruit variations :p Thank you for your top notch recipes!!! I adore this site because it is truly about the food, not your ego. Thank you for such quality!!! <3

    • Support @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Zan! We’re so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  49. Jillian says

    This pie was such a treat, while being stuck at home. I was a little nervous because I have had trouble making coconut whip in the past. And I only had one can of the good 365 full fat coconut milk, and the second a no name brand, and after whipping them both together it seemed a little too soft. But I was committed to this pie and folded in my pudding anyway. And to my delight, after a night in the fridge it was the perfect cream pie consistency. Thanks Dana for another great recipe!!

  50. marge says

    This did not set at all – the filling barely got firm at all. The crust barely even stays together. Quite a lot of work for a soupy mess. Will try again with a different recipe next time.

    • Support @ Minimalist Baker says

      Hi Marge, so sorry to hear that was your experience! Did you make any modifications? It sounds as if the crust needed additional oil. For the filling, it sounds like it didn’t get to a high enough temperature for the cornstarch to thicken. Better luck with the next one!

    • Patrick says

      I made this and loved it. That said, one issue I almost ran into with getting it to set was with the coconut whip. The way I read the instructions I thought I only needed to refrigerate the coconut whip part if I used coconut milk (I used coconut cream). When the cream was not whipping I reread it and ended up refrigerating the half whipped coconut cream for 24 hours. It turned out, A+ for flavor and texture. A small clarification of this part of the recipe could avoid a headache for some though.

        • Jennifer Van Camp says

          Hello to one of my favorite food blogs ever! I’m in the midst of this recipe & just did my whip but it’s not getting airy. I suspect it’s that my can of coconut cream didn’t get cold enough to harden enough but I have it sitting in the fridge with fingers crossed it thickens a bit. Any suggestions/tricks at this stage to help fluff her up a bit??

          • Jennifer says

            Also, as I read my question back now that it’s posted, I clearly have been locked in the house with two toddlers & I can’t put sentences together without repeating words. So a follow up question… Does this pie help with sanity? :)

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Hmm, good question! You could whip a separate batch of coconut whip and fold that in? Otherwise, refrigerating the whole pie should firm it up.

          • Alex says

            I’m confused what the process is to get the pudding and coconut cream in the crust…either the directions aren’t clear or my brain is dead hahah. Do you put the pudding in first, and then the coconut cream on top?? Or do both of these get mixed together in the pie crust??

          • Support @ Minimalist Baker says

            Hi Alex, the coconut whipped cream and pudding get mixed together in step 11. Then in step 12, the mixture of the two is placed on top of the banana slices in the pie crust. Optionally, additional coconut whipped cream can be added on top of that. Hope that clears up the confusion!

  51. Yoanna says

    This was delightful, that cream-pudding-filling, was sooooo good. I think it would work with any type of fruit, seems very adaptable.
    For the crust, I had no coconut oil so I used sunflower oil. Also, I was out of almonds, but I have this marzipan paste, that I used for the crust instead, omitted the sugar, and it worked out so good.
    In fact I used it to make granola, with some toasted seeds. Very Very nice.
    Banana bread, move aside (plus I am not a big fan of cinnamon, so that worked out).

  52. Amy Alkins says

    Is arrowroot absolutely out of the equation? I want to make this tomorrow but we are quarantined here so I can’t make trip to the store. I have some
    Ripe bananas I want to use up but I’m tired of banana bread / muffins and cookies! Thank you in advance!

    • Support @ Minimalist Baker says

      Hi Amy, we didn’t enjoy the texture it produced, but there are some other readers who have tried it. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  53. A says

    We made this and got a liquid mess. Awful. Wasted a lot of ingredients on this recipe. How can I include a pic to let you know what I mean?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you make any modifications? So many people have had success with this one so I’m not sure what could’ve gone wrong. Let us know. Happy to help troubleshoot.

      • A says

        No, we used all the ingredients as noted and followed as directed. I tried to email you with a pic, so it may be able to pinpoint what went wrong. It didn’t go through though.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, in that case I’m not sure. It’s possible the filling didn’t get cooked long enough to properly thicken, or the coconut milk was not high enough fat?

    • Maya says

      Same thing happened to me the first time I made the filling. I just made it again with double the amount of corn starch and it came out perfect!
      Hope this helps.

  54. Tessa says

    Made this with an oreo crust since oreos are vegan and I was trying to recreate an amazing non-vegan oreo crust banana cream pie. I mixed in about 1/4 cup of vegan butter with the oreo crust and crushed it at the bottom. The recipe for the pudding is great!!!!!

  55. Cindy says

    I am in the process of making this pie so my question is for future makes. In the crust you specify “coconut oil melted”. How is this different from liquid coconut oil ( which I used) in the process? My pie shell appears fine but not yet tasted. Thank you.

    • Support @ Minimalist Baker says

      Hi Cindy, below a certain temperature, coconut oil will solidify. So we recommend melting to make it liquid. But perhaps your room temperature is warm enough for it to be liquid?

      • Patrick Henry says

        Actually she I probably using MCT coconut oil. Medium chain triglycerides, they’re seperated from the mixture of triglycerides that make up coconut oil, and when seperated are consistently in a liquid state at room temperature. Also on an off note, this type of coconut oil is good for tinctures and penetrating salves

  56. Sophie says

    When my daughter went vegan a year ago, I took it as a personal affront. I am French, so vegan baking does not come naturally to me but she is home from college so I am trying to make an effort. I made the banana cream pie to bring to dinner with family friends. Everyone loved it, even my teenage son who had said that I shouldn’t cater to his sister’s annoying food choices.

    I made the custard with soy instead of almond milk because that’s what I had on hand, and it came out thick and delicious. I will definitely make this again!

  57. Lil says

    I would love to try this recipe, but I am allergic to coconut, as are many people I know, I don’t understand the big discovery about coconut lately. Anyways, do you have a suggestion for a replacement?

  58. Elena says

    Hi! I was wondering if replacing the almond milk in the pudding by banana milk (bananas blended with water) would prevent the pudding to get it’s pudding consistency..?

  59. Jess says

    So good! My partner reckons this is the best dessert he’s had. I piped a small amount of melted dark chocolate on top at the end which was a nice spin. It was delicious by itself though!

  60. Kayte Anderson says

    My pudding came out very loose even after sitting overnight, I will try this recipe again this time using coconut cream the sweetens kind, instead of the cream from the milk can. I added the whip to the pudding once it was all cooled and it still just seemed too wet. Maybe I needed more cornstarch, I did follow the recipe pretty exact except cutting it in half to a test run.

  61. Amy says

    For the crust:
    We don’t use any oil products in our family-
    Do you think coconut milk-cream only- would work as a substitution in the crust?

    For the pudding:
    And do you think Maple sugar- instead of coconut or cane- would still make it taste like butterscotch?
    I’m looking for the vanilla type pudding that I could then use in a coconut cream or lemon Pie.

    Thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m not sure about the crust – oil seems pretty necessary. As for the sugar, maple sugar should work!

      • Vanessa says

        Made this and it turned out delicious! The only thing was when I put the custard in the whipped coconut cream there were lots of lumps. I couldn’t get them out with just a spatula so I ended up having to use my hand mixer again to smooth it out. Did you have this problem? Thanks for the amazing recipe!! I know you worked so hard to create that.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Lovely! Thanks for sharing! Yes you can use your mixer again. I didn’t experience that problem myself!

  62. Zach says

    Hi! I want to make this, but am thinking about using a store-bought crust, because I don’t have a lot of the stuff to make this crust. If not store-bought, maybe a version of the graham cracker crust you’ve used in other recipes. Would a store-bought crust change the flavor too much? Thanks! Excited to try it out!

    • Celeste says

      This recipie inspired me! I took a few short cuts: 1) I used SoDelicious coconutmilk yogurt alternative Vanilla flavor as the base, then blended in fresh banana. 2) I only did almonds in the crust, with coconut oil & granulated sugar. No oats 3) I couldn’t wait for any set times because I was so excited to eat it! Result: refreshingly satisfying desert….for 1, because I finished the whole thing. Oh, I also made 1/4 recipie. Thank you this was fun and delicious!

  63. Rita says

    I made this today. I forgot to put the coconut cream in the fridge yesterday so I used dairy free coconut whipped cream from the store instead. The pie is delicious and a big hit at my house. My son is severely allergic to milk so it’s always thrilling to give him a dessert that he’s heard of but never been able to enjoy. I will for sure make this again and I think the recipe is the perfect base to put my own twist on it and try other flavors.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Rita! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

  64. Diane K says

    Just finished making the filling and unfortunately my can of cream of coconut was a dud and did not whip up. However, I mixed it together with the other ingredients anyway and have it in the fridge, we’ll see if it looks any thicker in the a.m. I can however vouch for the absolutely delicious taste of this, so if it does not set up enough for pie, I’ll just slice bananas in it and we’ll eat it as a thin pudding. I will try this again.

  65. Lauren says

    I made this recipe twice: once last night which resulted in a remarkably failed effort; and a second time today.

    Last night was one for the books – I forgot sugar in the pie crust, must have added 8 times the suggested amount of salt, and then accidentally added almond extract rather than vanilla to the coconut sugar variation of the filling. All in all, I managed an oily, salty “crust” (more of a paste, really) and what tasted like an extremely sweet and artificial custard despite using good quality ingredients. So, needless to say my amateur baking skills did not translate well when attempting a good old “late night, glass of wine, super tired” baking session.

    However, encouraged by the “best banana cream pie ever” comments and the fact that I had told my whole family I would bake my brothers birthday cake (BCP is his ultimate favourite but he has not had it in years due to diet) I gave it another shot today and am so glad I did.

    I found a couple things from baking it twice:

    1 – use the right ingredients (…my bad…)
    2 – I highly recommend the cane sugar version for those wanting the more traditional banana cream pie flavour
    3 – as a newbie, I struggled with the crust the most. I think I may have over-blended the dry ingredients (almonds, oats, oops forgot sugar) the first time, but found that a sandier texture worked better today. Would be happy to hear from anyone more knowledgeable here, but that is my recommendation. I then slowly added the melted coconut oil as others have done the comments. This worked much better for me. I also found the linked recipe at the top of the page (“PB & J Snack Bars”) helpful as it too advises on making the crust (…and I guess sometimes one set of instructions just isn’t enough ;) ).

    I now have what looks like a very edible pie!

    The five star rating is for me and any other beginner baker just trying to make a comeback, but also for the insanely delicious aroma of the crust and super tasty filling (as per a couple spoon tests). I will have to wait until my brothers birthday to try it, but miracles can happen.

    Good luck!

    • Support @ Minimalist Baker says

      Hi Michele, we haven’t tried that, but it might work! It may impact the texture. Let us know if you give it a try!

  66. Madhvi says

    I just made this recipe and it was so delicious! I would say though that I ended up burning the crust the first time even though I followed the time suggested in the recipe. I would suggest maybe checking on the crust before the recommended time just in case! Otherwise, it was amazing!

    • Support @ Minimalist Baker says

      Hi Stephanie, we aren’t sure whether that would work, but let us know if you give it a try!

  67. Lisa says

    This pie was soooo yummy! I made it for a family get-together and my dad who is SUPER apprehensive about trying anything vegan – said it was the BEST banana cream pie he has EVER HAD! That is a HUGE statement coming from him – since he doesn’t ever eat anything I make that is Vegan. A real Crowd-Pleaser!!! The recipe to change hearts and minds!! ??♥️

  68. Sheryl Travis says

    I would like to make this great sounding recipe, but would need to double it. Have you tried doubling it before?

    • Support @ Minimalist Baker says

      Hi Sheryl, we haven’t tried that, but it should work well! Just divide between two pie pans. If you give it a try, we would love to hear how it goes!

  69. Lisa says

    This was the most Out of this world So Flipping Wonderful PIE!! This should be an Award Winning dessert! My compliments to the Fantastic Chef!

  70. Kassie says

    GREAT recipe! I subbed cashews for almonds in the crust, and it was awesome! Highly recommend. Also lots of bananas on top, you can’t go wrong with an abundance of banana toppers.

  71. Tiffani Wilson says

    Dana– We make several of your recipes (Choc PB Avocado Pudding is our favorite!) and just completed this recipe. Unfortunately, my two cans of NF full-fat coco milk were duds, and did not whip (which, as you know, happens sometimes). Not wanting to waste what was already made (crust & pudding), I subbed an entire container (9oz) of So Delicious Coco Whip for the portion that gets added to the pudding. This seemed to work fine (and may be an option for someone in a pinch)… but the filling REALLY tasted whip-cream-y, rather than vanilla custard-like, and was much lighter-colored than your pics. Also not super-firm after being chilled 4 hours. But still insanely delicious for those of us who haven’t been near a traditional cream pie in many years! SO… if anyone else ends up in this situation, how much store-bought coco whip would you add to the pudding mixture, to stay in line with the original recipe measurements?

  72. Jennifer says

    Hi – I really want to make this, but we have a nut allergy in the family so almonds are out of the question. Do you have any subs for the almonds in the crust?

    • Support @ Minimalist Baker says

      Hi Jennifer, cashews or pecans might work! Let us know if you give it a try!

  73. Bri says

    I wanted to make the whole pie this morining but nobody else in my family enjoys banana cream pie (I know, such a tragedy!) so I ended up making just the filling and eating it with banana slices and vegan granola on top!! haha

  74. Rosemary Kuehn says

    I made the Banana Cream Pie for an event that features desserts as a vegan and non Celiac gluten free option – the reviews were great. “This is Freaking awesome” while going for a second piece.
    I can not tolerate dairy and the coconut cream whipped topping is also Is delicious. I also enjoyed the crust . I will be saving this recipe with 5 stars beside it. A definite do again

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Leave it in the can closed to refrigerate. As noted in the recipe,

      “place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream can from fridge, being careful not to shake or turn it and remove top. Gently scoop out the top hardened “cream” into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.”

      • Annette Homiller says

        I think it would be more clear that the actual coconut cream is supposed to be refrigerated overnight if the close parentheses “)” was before “refrigerated overnight” instead of how it currently implies that the refrigeration is only needed if you substitute coconut milk for the cream.

  75. Marija Petrovic says

    OMG this is unbelievable ….it is so delicious, creamy, rich and VEGAN…..i looooove it…..
    Thank you so much for sharing this recipe.

  76. LynA says

    I recently made this pie for Easter and wanted to make it edible for my mother, who has a tree nut allergy. I decided to go with a peanut base as she is a huge peanut fan. For the crust, I actually followed the instructions exactly except I subbed peanuts for the almonds. The first try was a mess – with that turning out too oily to actually work (I tried baking it anyway and after 40 minutes it still was an oily mess). Second time around, I ground the oats, coconut sugar and peanuts then dumped into a bowl. Added 1 TBSP maple syrup and slowly added melted coconut oil until I got the right consistency (only about 2 Tbsp). Perfect!! I followed the instructions exactly for the rest of the recipe, only subbing in peanut milk (I made myself) for the almond milk. Absolutely delicious – not a scrap left with vegan and non-vegans devouring the Peanut Butter Banana Cream pie!! Thank you Dana!!

  77. Jennaber says

    I was scrolling through the comments and couldnt find any help in regard to subbing honey for sugar in the filling? Do you think it would lose its consistency if I did that? ANy idea what the measurement might look like for that?

    • Support @ Minimalist Baker says

      Hi, we aren’t sure that would work, but it might! If you decide to give it a try, we would recommend starting with 1/4 cup honey and using additional cornstarch, as needed, to thicken. Hope that helps!

  78. Jessica Slider says

    Could I use stevia instead of sugar for the filling? I have coconut sugar and will probably go that route if not. I don’t mind that it will have a butterscotch taste, but if I can use the stevia, I would rather do that. Thanks!

    • Support @ Minimalist Baker says

      Hi Jessica, we haven’t tried that, but another reader mentioned having success with it. Hope that helps!

  79. Sarah says

    Do you think it’d be possible to use coconut milk instead of almond milk for the pudding? Not the coconut milk drink in a carton. We make a homemade coconut milk drink we would use.

  80. Lori says

    All I can say is that this recipe is freakin’ excellent! THANK YOU!

    It really does well on its own and needs no changes. For my personal preference, I desired a little something additional so I added a squeeze of fresh lemon juice to the pudding. Not enough to make it taste lemony, but enough to brighten it up. For me, it made a difference and it also helped the banana flavor really pop. Thanks again – this one is a keeper!

  81. Mimi says

    I’ve made this twice. Once for Pi day, and then again because it’s delicious!
    Things I did differently-I used GF cookies for the crust. I didn’t have cornstarch so I used arrowroot starch. I don’t use plastic wrap right on food so I used parchment paper on the pudding while it cooled and because I don’t have time to wait for it to cool in the fridge, I cooled it in the freezer. I also chilled my coconut cream and then separated it and used the watery stuff for part of the “almond milk” measurement since I didn’t want the watery stuff to go wasted (it would have otherwise).

    Thank you for the recipe! I will be making it for my siblings for sure!

  82. Sarah says

    My pie is in the refrigerator now on the last chill, the pudding and coconut whipped cream didn’t seem to mix as well as I anticipated, the pudding was clumping up. I wisked the almond milk in slowly and didn’t seem clumpy in the initial pudding mixture. Did your pudding/coconut whipped cream blend smoothly? Or did you have some consistency issues?

    • Support @ Minimalist Baker says

      Hmm, we didn’t have this issue. Did it seem that the clumping was coming from the pudding or the coconut whipped cream? If from the pudding, we would say try adding just a little almond milk at first and making sure it is thoroughly mixed with the corn starch. If from the coconut whipped cream, perhaps try a different brand of coconut cream? Hope that helps!

  83. Amber says

    I’m not sure what I did wrong, but I tried the pudding recipe twice. Each time, it came out inedible. It foamed, took a very long time to thicken, and eventually came out brown and tasting like raw cornstarch. I’ve made pudding for years, but never a vegan recipe and have to admit being very disheartened by this process. Any tips on what went wrong?

    • Support @ Minimalist Baker says

      Hi Amber, sorry to hear it didn’t work out for you! A few potential ideas are: 1) for the foaming- perhaps it was whisked too much which introduced air 2) You could try using a different thickener such as agar agar and 3) if you used coconut sugar instead of cane sugar, that could cause it to come out brown. We aren’t completely sure what happened as others have had success with it- is it possible that any of the ingredients were old or spoiled?

      • Amber says

        I used cane sugar and all of the ingredients were fresh and stored in airtight containers. Possibly, there was too much air. Thank you for your feedback.

      • alex says

        I second this comment. I used coconut sugar and coconut beverage (sub’ed for almond milk) and my pudding tastes more like corn starch and not at all sweet. It has a pudding consistency but doesn’t taste sweet. Is there anyway to just add sugar to this to make it taste better?

        • Support @ Minimalist Baker says

          Hmm, we’re not sure what would be causing that. You could try stirring in maple syrup or honey (if not vegan), but it may make it more runny. Hope that helps!

  84. Jennifer says

    Hi Dana! I see that you recommend not using arrowroot starch but then see you have another pudding recipe where you use AR. I really need to stay away from corn starch so wondered if you’ve since tried or if I can make the other pudding recipe for this pie?

    • Support @ Minimalist Baker says

      Hi Jennifer! We don’t recommend using arrowroot starch for this recipe as it makes the pudding sticky and unusable. Unfortunately, we don’t have any other recommendations for starches, and think cornstarch is best! Let us know if you experiment with this recipe though. Good luck!

    • Lynda Sandora says

      You could try Moshinko. It is a sweet rice powder. I use it to thicken soups & of course it is used in making mochi.

  85. Angie says

    Hi Dana, I wanted this for my vegan friend on her birthday. I’m a little confused on the directions. You said to ad the whipped cream to the pudding mixer, but it does not say how much of the whipped coconut cream do I put in the pudding mixer? The photos appear like you used some on top too for topping. How much do I use in the pudding mixer or do I use all of it and make additional coconut whipped cream for the topping?

    • Support @ Minimalist Baker says

      Hi Angie! We didn’t quite use a full tub and had enough left over to use as a garnish. I hope that helps you.

  86. camille montgomery says

    I made this for Thanksgiving. I used heavy whipping cream instead of coconut cream since I’m not dairy free. This pie was everyone’s favorite and absolutely delicious. I love the crust and will use it to make other pies. Thank you!

  87. Mara Sohn says

    Serious crowd pleaser at an early thanksgiving gathering (and there were 3 other dessert options!). That whipped cream is dope.

    I overcooked my first crust so made a second version (also greased with Pam second go around not with vegan butter). Also my pudding combined with whip really needed a whisking so it wasn’t lumpy. For sure would make it again (like maybe tomorrow!). The best.

  88. Robin says

    By far the most cherished dish on our holiday table. Making it 2 days before Thanksgiving so it’s ready and perfect. Grateful for your recipe. ox

  89. Laura says

    I made this today and added a layer of Biscoff spread to it. Husband and I gave in and ate the entire thing instead of a proper dinner. You’re my favourite person, also my husband’s I think now too!

  90. Sherrie Thomas says

    Just wanted to say this pie has a special place in my heart! I love the recipe and I made it for my Dad before he passed away. He and my mom hung out in the kitchen while I made two of these :) and we thoroughly enjoyed eating them all week. So thanks for working so hard on recipes that folks with dietary restrictions can eat and enjoy. It’s the small things in life that matter most.

  91. Elizabeth says

    Thank you for the recipe! I made the pie into 12 mini pies (using a standard muffin pan) and added toasted coconut flakes to the top! It tasted so good and was a hit with my omnivore boyfriend too! The crust didn’t quite hold and crumbled a bit so we ate the pies straight out of the muffin pan with a spoon, but otherwise the recipe was perfect, thanks! :)

  92. Kelly says

    I made this for my vegan guests. I am not vegan but will definitely make it again whether I have vegans coming for dinner or not. I almost got put off by the lengthy instructions but actually it is really easy & instructions are long because they are so concise & helpful every step of the way. You do need to allow a lot of time for this dessert. It doesn’t take a lot of time to actually make but it needs to be made step by step with time in between. I made the crust on a Friday. The filling on Saturday & the topping on Sunday, the day my guests were coming.
    My dessert turned out perfectly & everyone enjoyed it. It is so creamy & flavorful without being overly sweet.
    This recipe is definitely one I will make again & again.

  93. Bethany Bolthouse says

    I made this tonight for my friend’s birthday and I literally CANNOT PUT INTO WORDS how amazing it was. It was SO freaking delicious. The crust is mind-blowing (how does it end up tasting like the best graham cracker crust you’ve ever had?! I’ll never know). I was pretty skeptical about the pudding, haha, but it turned out so great. Four of us ate the entire thing. I am SO excited to try more desserts with this crust!

    • Support @ Minimalist Baker says

      Sorry to hear that, Rebecca! Did you happen to make any recipe changes? Maybe try more cornstarch next time?

  94. Jennifer says

    Hello, Dana!

    Love your recipes.

    I made the Vegan GF Banana Cream Pie but it did not turn out for me. The crust and flavor are great but the filling turned to pudding. I set the filling for 2 hrs first, then all night after combining with coconut cream. The filling and the coconut cream also turned out nearly the same color—lacking the nice contrast in your photo.

    I followed the recipe exactly (and have gone through again to be sure) and fridge is in working order. :-) Have others asked about these two things and is there a suggestion for an adjustment? I’d love to try it again if I can figure it out.

    Thank you,

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s interesting. So as for the color I think that might be because I used the recommended substitute of coconut sugar instead of cane sugar, but both work nice. As for it not setting, what brand of coconut milk or cream did you use? That often makes a big difference. Seems to me like that’s probably where things went wrong. Let us know! Would love to help troubleshoot.

  95. Shalory says

    Do you have to refrigerate overnight if using coconut cream for the whipped topping or is that just if you are using the coconut milk?

  96. Leary Suhari says

    Hi Dana,

    I’m going to try to make this for this coming weekend because I love banana cream pie and I’m glad for this vegan one.

    Could you tell me which size pan pie did you use please?

    Thanks Leary

  97. Allison Reed says

    When I mixed the completely cooled from the fridge pudding and the coconut cream it was VERY lumpy! The puddding just would not smooth out and blend well with the coconut cream and I didn’t want to over mix it-what did I do wrong?! Still tasted good, just didn’t look as good!

    • Support @ Minimalist Baker says

      Hmm did you prepare the pudding by adding cornstarch, sugar, and salt to a small saucepan and whisk in almond milk to avoid clumps?

  98. Alexa Power says

    Hey! I’m making this for father’s day and decided to double the recipe. I’m wondering if I leave out the banana underneath and on the top of the pudding, would it freeze ok?

  99. Katie says

    hi Dana! I am currently making this pie. I hand whipped the cream with a wisk because I dont have a hand mixer (boo!) but noticed in the ingredients it calls for 1/4 tsp vanilla yet doesnt have it added in instructions. I added it while I added the powdered sugar. Thanks!

  100. serena avalos says

    Hello! Are you suppose to mix all the pudding with the coconut whipped cream? Was wondering how much to make , because I would like to use some for the toppings as well.

    • Support @ Minimalist Baker says

      Hi Serena! Yes, add to the coconut whipped cream to the pudding and stir lightly until just combined. You’ll want additional coconut cream top the pie with as well! 1 14-ounce should do just fine. Hope this helps!

  101. Christiane from Montreal says

    I made this this week and it is such a perfect warm weather dessert! I have to say that it is better the second day. I used 1can of refrigerated coconut milk instead of the suggested 2 since 90% of the can was cream. I could not use the refrigerated can of coconut cream since it was actual fat (it was mostly coconut oil) and did not whip at all.

  102. Sofia says

    Hi! Do you think the cream is firm enough to make the pie in a springform pan pressing the crust only on the bottom of the pan and not on its sides? Thanks

    • Support @ Minimalist Baker says

      Hmm I don’t think so, but if you give it a try, report back on how it goes!

  103. Nikki says

    Hi! I made the pie, but the pudding turned out clumpy, do you know what I could have done to cause that? Thanks!

    • Support @ Minimalist Baker says

      Hi Nikki! Sorry to hear you had a tricky time with this one. Did you prepare the pudding by adding cornstarch, sugar, and salt to a small saucepan and whisk in almond milk to avoid clumps?

  104. Taylor says

    Thank you for making this recipe! I, too, used to love those banana cream pie blizzards. I haven’t had one in years because of the dairy component, so I was ecstatic to find this recipe. It was easy and SO GOOD. It definitely hit the spot and crossed one more item off my list of foods I can no longer have. You’re an angel.

    • Taylor says

      (Although, I did save a little time by using So Delicious coconut whipped cream from Whole Foods).

  105. Michelle says

    Hi, I was recently given your cookbook for my birthday. It has found itself in my regular rotation, whether I am looking for inspiration or to try something new. Everything has been yummy! I am beyond excited to try this Banana Cream Pie! I am wondering though, how far in advance could this be made? Could I prep the crust and freeze it?

    • Support @ Minimalist Baker says

      Hi Michelle! We’re glad you are enjoying the cookbook! You can definitely make the crust ahead of time and freeze it. As for the whole pie, it is best within the first 48 hours. Hope this helps!

  106. Janna says

    One of my lifetime favorites banana cream pie.We cut a banana up into almond milk overnight and discarded those bananas to infuse more banana flavor in the pudding..We also use fresh sliced strawberries over top.Thanks for this and all of your inspiring recipes! I enjoy cooking again!!

  107. Dee says

    Hello, came across this and it looks so tasty???! Would you have any idea how I could substitute the raisins as I cant bear them?. Many thanks . Dee ?

    • Support @ Minimalist Baker says

      Hi Dee! We think you may be referring to a different recipe, as there is no raisins in this one :D Let us know, and we’ll help you out!

      • Dee says

        ???oh haha I’m so sorry, I must have been flicking through recipes online. Thank you for your reply. I’m absolutely making this. Do you have a Facebook page by any chance? ?Dee

  108. Vanessa P says

    The flavor of this pie is OUT OF THIS WORLD. I recently found out I was allergic to eggs, and the first things I was sad about not eating was custards. After making this, I am not missing egg custards at all!! You can definitely taste the cornstarch flavor in the pudding at first, but once you fold in the coconut whip, the aftertaste is totally gone.
    I used all oats instead of almonds in the crust and it was DELICIOUS. I also used coconut milk instead of almond milk for the pudding, which made it creamy. The next time I make this I will definitely cook the pudding longer because it didn’t really set fully.
    Also just a tip, Trader Joe’s full fat coconut milk for some reason did not whip very well because of the texture of the coconut. Next time I do this I will definitely use another brand.
    Overall, amazing flavor! One of my favorite vegan recipes of all time!

  109. Michelle says

    I have made this twice & the taste is fabulous. Any suggestions on how to get the visible ribbons? I continued to cook while bubbling (20 min) , but ribbons never appeared. I went ahead with the rest of the instructions & the taste was fantastic. Looks, not like yours. Please advise.

  110. Brittany says

    Wanted to let you know that I made this for a pie contest at work. Fifteen pies were submitted and it won first place!! The company was blown away that a Vegan / GF pie was the biggest people pleaser. GREAT recipe!

  111. VeganEnthusiast says

    Absolutely delicious! DO NOT use Trader Joe’s Coconut Cream cans!!! They do not work for making the whip cream! The brand that worked for us was Aroy-D, which is found at most Asian stores. Also, it worked for us without refrigerating overnight since our house temperature is not high in wintertime.

  112. Tefy O says

    Yum. Going to try this today! I only have “coach’s oats”, I wonder if the base could work with this?

  113. Bee says

    Hi… I’m. making this pie later. Can I use agar – agar instead of cornstarch. I’m a vegan and I don’t want to use cornstarch. Also can I use almond flour instead of almonds?… Sorry I’m a good cook.. Not so much baking. Except when I follow your recipes, which are amazing. I’ve done so many and always successfully. I’m puzzled by this recipe..

    • Support @ Minimalist Baker says

      Hi! We have not tried it with agar agar, so we cannot say for sure but if you give it a try, report back on how it goes. As for the almonds, I do not recommend using almond flour in place of almonds as you will not get the texture you want for this recipe. Hope this helps!

  114. Michelle Oie says

    This pie was specifically for my husband as it is his all time favorite. I have never cared for Banana Cream Pie until NOW! This pie is phenomenal. The only challenge was to not eat it all at one time. I will make it again, soon. I added a chocolate drizzle which was pretty & tasted excellent with the bananas. Thank you for an excellent recipe.

    • Support @ Minimalist Baker says

      That is the hardest challenge of all, isn’t it!? Glad you and your husband are a fan of this recipe! Happy Cooking!

  115. Melissa Stouffer says

    It was aaaaaamazing!! I was craving banana cream pie like my grammy used to make it and this hit the spot! My guy said this was the best one I’ve made yet!

  116. Michelle R. says

    I made this recipe last week for my co-teacher’s and my best friend’s birthday. One is vegan and the other is gluten-free. Everyone absolutely loved it. Thank you!

  117. Meg Simmons says

    Super yummy. Made it a few times. I wanted a full pie dish, so I put 1 cup almonds & 1 cup oats for crust & doubled the recipe for the filling part. It filled up my pie pan nicely for a thick slice! The first time I made it, seemed like the pie dish was 1/2 empty, so thus the modification. I also used less sugar & added mashed banana to the filling, and it was just as sweet. Thanks for the ideas!! Glad I now know how to make whip from coconut cream. :)

  118. Anita says

    Hi Dana!

    If I am planning to make at least some part of the filling the night before I plan to serve, do you think I should combine the pudding and coconut whip the night before or just make the pudding and wait to combine with the whip the next day?

    Thanks in advance!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could either try adding cocoa powder to the filling, or add slightly cooled melted chocolate to the filling. Good luck!

  119. abi says

    hey :)

    just for anyone having issues with coconut cream in the UK, I got tins of coconut milk full fat from Aldi and refrigerated over night, i scooped out the cream leaving the liquid and used an electric hand mixer to beat the mixture, but the cream was too dehydrated and when i whipped it it just looked like snow mix and when i tried to mix it it didnt work, so i opened the second tin id refrigerated and i poured the whole thing in to a bowl, the cream and the liquid and then mixed it and this was perfect so i would suggest using the whole thing, then adding the powdered/icing sugar and vanilla extract and leaving it in the fridge to cool . done :)

  120. Sheri says

    You should make us a caramel mousse with your coconut whip cream, yum! It would make a yummy parfait. I run a bakery at the school and make some goodies for people with allergies. Yea, sometimes I make pies but I don’t really have a good place to put them. I make a lot of cookies for gluten free/vegan people and have some really good Top 8 Allergen Free cookies. I make them for student clubs, resident advisers and other student functions. They pay cost. We don’t make a profit from them. I’m planning on making the banana pie and the pumpkin pie for a function that wants gluten free and vegan pies 2 each. List 2 vegan and 2 gluten free and call it a day.

  121. Dannielle Heraclides says

    Hi Dana,

    I like the sounds of the crust on this pie, but prefer the sounds of the filling in your other banana cream pie recipe.

    Do you think I could combine?

  122. Abby says

    Just made this, it’s incredible!!!! I used coconut cream and the flavor was heaven. I didn’t have enough almonds so I did half almond, half roasted salted peanuts and it made this incredible coconut peanut butter banana flavor that I cannot get enough of. Thank you for your amazing recipes!!!

  123. Jennifer says

    You said that using cornstarch is best but my mom is allergic to corn and she asked for a banana cream pie for her birthday, is there anything i can substitute it for?

    • Barry Dmytro says

      I’ve had good results making pudding with oats. Working with the basic recipe here:
      1 1/2 c. Milk
      1/4 c. Sugar
      3 tbsp Oat Flour (or 4 tbsp rolled oats, ground to a flour)
      1 tsp Vanilla

  124. Ginny Gay says

    I made this last week and OMG it’s DELICIOUS!!!! Just 2 questions: 1. The crust is so yummy but didn’t hold together well – very crumbly! – and it stuck to the dish even though I greased it well with coconut oil. Any tips? 2. I put the pudding in the cream and it clumped together. What did I do wrong? Should I have added the cream to the pudding? Should I not have added I think all at once?

    • Support @ Minimalist Baker says

      Hi Ginny! For the crust, next time add more coconut oil that should help with it being crumbly. The only thing we can think of is it could possibly be the type of coconut whip you used, or that it wasn’t fully set yet. We’re stumped, better luck next time!

  125. Sarah Nichols says

    I made this today as my husband loves banana cream pie and being 20+ year vegans (one with Celiac Sprue), I gave it a go. The crust ended up looking like creamy peanut butter, so I had to add some almond flour to get it to the right consistency. Then the pudding never cooked up ‘jiggly’ even though I stirred it over low heat for 15 minutes (not the 4-6 stated). I finally gave up and continued with the directions. The whipped cream turned out watery although I have made homemade whipped several times. I ended up adding arrowroot starch for a thickener, which kind of helped. I continued with directions. The cut banana looked great! I added everything for the final step and it is currently chilling. My hopes aren’t high for it coming out sliceable – I think it will be unable to hold its shape. However, all the various components tasted great, so worst case scenario is that it will be a saucy banana mess with yummy graham crumbs mixed in. Currently disappointed, but waiting for final result.

  126. Mike says

    I have a lot of coconut meat from fresh coconuts… is there anyway to make coconut cream from that instead of canned coconut? I’ve got a Vitamix and a food processor…

  127. Claudia says

    I don’t have coconut whipped cream in guatemala. I can refrigate to cans of coconut milk- can you guide me what to do next please!

  128. Leah says

    Question: could be made into a bananana pudding recipe to serve more people for a potluck? Enough for a 9×13 dish?

    Banana pudding is my all time favorite recipe!

  129. Ellen says

    As always, the Minimalist baker did not disappoint! This is my go-to site for alleegy friendly recipes. But I did run into a few bumps… 1- (my fault) I kept whisking the filling during the 4-6 min low heat cooking…. which made my filling resistant to becoming “jiggly”. I realized after 30+ mins that the instructions didn’t say to continue whisking. 2- after I set my coconut whip in the fridge, it hardenened a lot. I had to thaw and re-whip it before combining.
    3- next time, I’ll take my filling out of the fridge a little bit before I start making the coconut whip. The cold filling mixing with my coconut whip caused a lumpy/grainy consistency. Once the coconut whip is done, I will combine it to the room temp filling.
    **for those who ended up with lumpy coconut whip, try using an immersion blender on the coconut cream to smooth it out first. I struggled with this issue for so long and just figured it out today, yay! We can again enjoy coconut whip!

  130. Ellen says

    Could i chill the pudding overnight? I’m 8.5 months pregnant, thought it might be easier to do the pudding today and the coconut whip tomorrow… plus, I forgot to put the coconut cream in the fridge last night! ;)

  131. Bee11 says

    How did you get the coconut cream whip so smooth??? I tried traders joes full coconut milk and it did not produce enough for the whip. I also tried tjs coconut cream and even though I used only the hard part, there was so much water still as I was beating it …and I couldn’t get that whipped cream effect. It was very lumpy. :(. So…I mixed it with pudding anyway, it taste good but lots of lumps. Instead of putting the whip on top I made more of the crust and sprinkled it over the bananas on top of the filling. I saved my pathetic whip for anyone who wanted to add it to their slice. Where did I go wrong???

  132. Judy says

    Today is my second time making this and I was wondering…..can I freeze the pie for a couple days prior to serving? I’m withholding the fresh banana and cream topping of course but I do have a mashed banana mixed in with the pudding as it really added flavour the first time I made it. It’s a favorite for my diabetic granddaughter although I make a different crust to keep the carbs lower…
    Thank you!
    Judy, a fan

  133. becca says

    I made this for a Memorial Day treat and it was amazing, I cooked for non-vegans and they all thought even the “whipped cream” was really cream haha. Only comment I have is on the filling for it set funny when I scooped it out of the container from the fridge it did not nicely come out, it was goopy and turned quite chunky but it was disguised in the pie good thing it still tasted absolutely amazing!!

  134. Norma says

    Hi Dana. Thanks for this yummy recipe. I made it last night and am embarrassed to say I ate most of it myself, leaving a few small pieces for my husband and 2 sons. :(
    I was looking for a quick pie recipe because I had some pie dough in the freezer I wanted to use up. So with a regular pastry, this turned out beautifully. Unfortunately it didn’t last to the picture stage…
    I am dairy free so this was a nice treat that I could enjoy along with my family. They loved it too! I have recorded it in my “favourite recipes” file and will make this again! Cheers, Norma

  135. Michele says

    Everything came together so well except the coconut cream. I purchased the coconut cream from traders joe and popped it in the fridge for an hour. Once I opened, it was as hard as a rock and didn’t blend. So I tossed and used a new unchilled can. Yet again, it wouldn’t mix. I added tapioca flour and mixed again. It was clumpy. I tried chilling it and it hardened but was still so clumpy. Any suggestions would really help. This took hours and looks horrible!

  136. Lindsey brown says

    Just made it!! So good!! I want everyone to try this deliciousness!! Now to finish the rest of the pie mmm

  137. Leah H says

    Is there anyway to make this in individual servings? My little one has a milk protein allergy and I think putting these in clear cups like a parfait would be adorable. I was thinking either bake the crust in cupcake liners or crumble it on the bottom of the cups once baked and cooled???

    • Support @ Minimalist Baker says

      Hi Leah! Great idea! I’d bake the crust in cupcake liners! We’d love to see your final results so make sure to take #MinimalistBaker if you post photos on Instagram!

  138. Estelle says

    Tried to make this but was unsuccessful. I followed the crust recipe exactly but it never cooked up, even baked an extra 10 mins but the crust never consolidated. Any suggestions welcome…

    • Judy says

      Because I was sceptical about the oats, I made my go-to crust with about a cup each of pulsed walnuts and unsweetened coconut , 1/4 coconut oil, 4-5 dates and 1/2 tsp baking powder. It sets quickly in the oven at 350 for 8 minutes. Omit the baking powder if preferred it uncooked ;)

  139. Judy Bernes says

    I just finished making this for my Grandsons 8th birthday…so many “can’t haves” in cake haha.. Instead of the baked crust, I pressed in my now traditional walnut/date/coconut crust. I also did use arrowroot powder vs cornstarch (allergies) and it worked just fine, not gooey-sticky at all…only downside was it took over half an hour to thicken !
    I mashed a banana into the custard before letting it gel overnight in the fridge and when I whipped the coconut cream and folded it into the custard it was amazing !
    Will be sprinkling toasted coconut on top and slicing a fresh banana or two to garnish just before serving! As delicious as it is, because there’s so much time and different stages involved and takes two days I don’t think I’ll be making this more than once a year LOL

  140. Chandler says

    I’ve wanted to make this since seeing it and finally had an excuse to…Christmas! Though it may not be traditional, who cares???? This was amazingly perfect. Creamy, banana-y in perfect contrast with the crispy crust. Even my brother who basically shuns everything vegan took HALF of it home with him!!! I call that a #veganwin

  141. Vicki says

    I made the pie following the directions. After cooking the pudding for a lot longer than stated, the pie turned out creamy and held its shape well after chilling. Next time I will add more bananas though. A week later, I wanted to make huckleberry cream pie for our guests but my son can no longer have the milk, sour cream, and whipped cream that my recipe calls for. I got brave and used this recipe. Instead of the bananas, I mixed in two cups of huckleberry pie filling. Everybody loved it–even our dairy-loving friends. My teenage son raided the fridge the next day to have another piece while the rest of us were gone! I am not sure why, but the pudding thickened up way faster this time than the first time I cooked it. I will definitely be making this again in the future. Thanks for sharing.

  142. Tiffany says

    I just made this today and it was a big hit with the fam and our guests! Thanks for (another) great recipe and inspiration to try something new!

    Mine unfortunately didn’t look at all like in the pics – mine was very liquidy. I think I mixed too much coconut whipped cream in the pudding! And I potentially didn’t whip the coconut cream enough. I would suggest mixing in just a little coconut cream and making sure the consistency’s okay before you dump in the whole thing :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! Hmm, if it’s looking too soupy, maybe add only 2/3 of it and add in a little more coconut whipped cream! That should help it stiffen!

  143. Amanda says

    I made this for Thanksgiving this year because I was craving something rich and creamy like traditional coconut cream pie. Since I have given up dairy I thought I would give this a try. It did not disappoint! The pudding/coconut whip combo results in an amazing rich creamy texture that satisfied all my cream cravings. I was so impressed, I can’t wait to make it again. I also loved the crust. It was really easy and I was glad I made it instead of using a store bought one or making my own graham cracker crust. My non-vegan family loved it also.

  144. Sherrie says

    I’m making this now, and my pudding mixture is brown instead of creamy white. I know I didn’t burn it…I was very careful not to do that. Why is the color so different than yours in the picture?

    • Amanda says

      My pudding mixture was brown also. I think because of the color of the coconut sugar (I used half coconut sugar and half cane sugar). But once mixed with the coconut cream it becomes a nice cream color.

      • Cheri says

        This looks amazing although those who are strictly gluten free cannot have corn starch. It acts just like wheat to celiacs. ( no corn) or corn syrup , corn starch etc.

  145. Joelanna says

    I am farely new to baking and being vegan. I attepmted this recipe and the cream looked gray it tasted delicious but gray is not an appetizing color. Any idea on why this happenedn

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Nataly! There are actual cans of “coconut cream” you can buy, my favorite being Trader Joe’s. But you can also use coconut milk, you just need to buy two cans in order to get the same quantity. Good luck!

  146. Emily837 says

    This recipe is fantastic. While I wish the pudding part gelled up more, it doesn’t really matter because the pie is so delicious. Next time I will make this into parfaits rather than a pie because it was a little runny even after setting overnight and was messy to cut and serve. I followed the recipe exactly. It seriously tastes so good, and non vegans loved it too. I am obsessed with banana cream pie milkshakes from Sonic, but I am trying to eliminate dairy… this recipe just made that a whole lot easier! What would we do without coconuts? Thank you for this recipe!

    • Support @ Minimalist Baker says

      WHAT would we do without coconuts!? Feel free to add a little corn starch to the mix next time to help it thicken up, but glad you still enjoyed it!

  147. Lesly says

    Just made this! amazing! It was very easy – directions were perfect. I was hoping it would be as good as the banana cream pie at Rawlicious in Toronto. I was not disappointed in the least. I had a hard time serving it – my crust didn’t want to come out of the pie plate. Maybe I missed something – but I’ll be taking this the next time I want to impress!

    • Support @ Minimalist Baker says

      Glad you enjoyed Lesly! Try using more grease in the pan next time or parchment paper (or a combination of both)!

  148. Sarah says

    I made this today using walnuts instead of almonds in the crust (since my homegirl is allergic). I also used the coconut sugar since I like the idea of a “butterscotchy” flavor, anyway it was BOMB!!!!! So, so good!

  149. Dinah says

    Hi, thanks for the recipe! The crust turned out great, but I can’t get the pudding to set. It’s been in the fridge for more than an hour and it’s still more liquidy than I’d like. I haven’t incorporated the coconut cream yet. Is there a way I can fix this before I move on to the next step? Thank you!

  150. Darian says

    I made this for a work pitch-in and everyone loves it! I will definitely be making this again. Thank you!

  151. Lorna says

    Hi Dana,
    I was wondering if for the crust I could just use the organic almond meal in stores instead? Also, where would you recommend / think I could save on calories per slice?
    Thank you!

  152. Cindy says

    why does my coconut whip never looks like yours:( I buy creme coconut milk. The color and texture is not as good as yours. like yours is fluffy looking

  153. James says

    Hey there! Love the simple filling recipe! Anyway to use a regular pie crust such as Immacutale Baking Co? And just use the instructions on the box of that and then just fill it with this amazing filing? What would you recommend?

  154. Rachel says

    Made this yesterday and it was DEEEEElicious! A couple of tweaks:
    – When I opened the cans of refrigerated coconut cream, there was a quarter-inch layer of hardened coconut fat on the top, and I did NOT use that. It wouldn’t have blended well into the mixture, PLUS I think removing it lowered the fat content:) I only used the creamy part in the can – underneath the hardened fat layer and above the liquid layer.
    – I cut the sugar measurement for the entire recipe in half, and it was perfectly sweet enough.
    I love the idea of making banana cream parfaits out of this! Thanks for the great recipe!!

  155. Nafisa says

    Hi! This looks so great but do you think I could use quick oats in place of the rolled oats for the crust? Thanks!

  156. Teele says

    Hey! If I have already put everything together and it has been in refrigerator all night but the filling isn’t still thick.. Can I do something to make it thicker? :) I think I used coconut milk not cream and the whipped cream wasn’t that right :( But I still really wanna try that cake.


  157. Melanie says

    This recipe is fabulous! My sister recently became vegan, and she aims to eat gluten free. Banana cream pie used to be a favourite of hers, and this pie turned out perfectly for her birthday. Even my dad (a meat and potatoes kind of guy), loved it, and declared that he could be vegan if all vegan food tasted that good :) Thanks again, I will be trying other recipes!

  158. Skyler says

    I know this beats the purpose of it been vegan, but could I sub out coconut cream for whip cream and add just regular dairy whip cream ? Thanks

  159. Paulina says

    Made this yesterday, what a delight! I have a very happy husband at the moment :) The only thing was my pudding+coconut whip didn’t seem to set very well (it was refrigerated overnight). The only different thing I used was rice milk as this was the one I had, could that have something to do with it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Potentially? I haven’t tried this with rice milk. Maybe try more cornstarch next time?

  160. josieinbc says

    Okay, can I just say how happy this pie made us? I brought it to a friend’s place and we could not stop eating it. I was worried it wouldn’t turn out because I didn’t think the pudding was getting “jiggly” enough but it was totally fine. I love that this is a make-ahead dessert. I’ll be making this again and again. Thank you!!!

  161. Laura says

    Does this pie freeze well, if frozen before the additional whipped cream and banana are added?
    Can’t wait to make it! xo

  162. Lori says

    This was so tasty and relatively easy to make. My family loved it! I was totally expecting the crust to fall apart when I served it, but it stayed together perfectly. Can’t wait to make this again! :)

  163. Lynn says

    Eating this as I type. It came out very well!
    I subbed cashews for the crust (we were out of almonds) and cashew milk for the pudding (what I had on hand). I used coconut sugar for both the crust and the pudding. I made my pudding the night before, so when I combined it with the whipped coconut cream, it was a tad chunky, but tasted just fine.
    My husband said this is the first banana cream pie he’s liked.
    Thanks for the recipe!

  164. rachel says

    I made this for Memorial Day Weekend and it was PERFECT. This was one of the best recipes I have ever made. I can’t get over how good this pie was. My guests were shocked when I told them how healthy it was. Thank you! I will always treasure this recipe!

  165. Kate says

    Banana cream pie is my absolute favorite but I never make it because my husband is lactose-intolerant. NOW I CAN!!! Woohoo!! Added it to my weekly recipe round-up I’m so excited!

  166. Trish T. says

    Served this to family today and it was a huge hit. So easy, so delicious. Banana Cream was my favorite pie in my pre-vegan days and I’ve not made it in 8+years worried no vegan recipe would come close. This recipe is truly a winner.

  167. Amanda H. says

    Does cashew milk substitute for the almond milk? I am currently whisking the cashew milk plus other ingredients, and I hope it has enough fat to make a pudding.

    I will let you know how it turns out!

      • Amanda H. says

        It turned out very interesting, haha! Let me tell you the story of the banana cream pie: the cashew pudding did thicken! :) I then let it set overnight because I realized I needed an overnighter for the canned coconut cream. In the morning I made the coconut whip, but after the second time making whip, they seem to turn out grey and not thick :( (any suggestions? I’ve used Natural Value. ) Let that set for a while, then tried stirring the whip into the pudding, but had to beat it with an electric mixer because the pudding was too thick/maybe gloppy. Put it back in the fridge, then banana slices and poured into the crust. Served it 6-8 hours later, and the pie was spilling out from the crust. Tho yummy :)

        I will see tomorrow night what holds! But as for tonight’s pie, any future suggestions?
        Thank you!

        • Lynn says

          I used cashew milk as well and let my pudding sit overnight. It made things a bit chunky when I combined with the whip, but I just tried to smooth things with the spatula. Looked a tad funky but still tasted good.

  168. MJ says

    Oops. In my excitement over this recipe, I misread the ingredients and ended up using TWO cans of coconut cream! Ack! Hope that doesn’t have a negative impact on the outcome. Oh well. Filled the pie anyway with the mixture, because, hey, it still tasted pretty good when eaten off the hand mixer beaters. I also added one more layer of sliced bananas and topped it with more filling. Doubledecker banana cream pie. Because again…why not? It’s in the fridge now, setting some more. I’ll report back how it turns out!

  169. Effe Kokonios says

    Hi Dana! I was wondering if I could substitute the coconut oil in the crust with anything else? Thanks! :)

  170. Kirsten says

    This is now at the top of my Favorite Desserts list! Wow! If only my grubby omni family would leave some for me – they devoured it!

  171. Michelle S. says

    Thank you, thank you, thank you, Dana, for this incredible recipe! I ended up modifying a number of things, but the base recipe itself is brilliant. Specifically, I used gluten-free oat bran (same amount) and hazelnuts (same amount) in the crust, which I baked for slightly longer to crisp, and I added a bit of amaretto to the custard. It was excellent!

    I can’t wait to try your coco-whip recipe. As someone who recently discovered dairy allergies, your website has been a godsend.

  172. Kristin says

    i think i saw somewhere in the comments that subbing maple syrup into the filling gives it a caramely flavor. i really would prefer to stay away from cane and coconut sugar. how do you think honey would change the flavor of the filling if i used that instead?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can give it a try but I haven’t tried it that way myself. Let me know how it goes if you do!

  173. Shayna says

    Another awesome recipe! I have a question about the pudding though – wondering:

    A) what type of almond milk do you use and does it have carrageenan or any other thickeners/emulsifiers in it?

    B) how do you measure your cornstarch?

    I use a plain, unsweetened (whole foods brand) that has none of those things and it seemed like I had a lot of trouble getting the pudding element to come together. I had to cook it for far longer than directed (at least 10-15 minutes) and ended up adding a sprinkling of arrowroot (boo, I didn’t see your note until it was too late). Although a little, er, gelatinous, due to the arrowroot no doubt, after a quick spin in the Vitamix I was able to fold it into the coconut whipped cream and it was certainly tasty enough – and you are totally RIGHT about coconut sugar giving it more of a butterscotch flavor. Yum! Anyway, thought maybe almond milks with more “stuff” in them thicken up a bit better on the stove, or maybe my level tablespoons of cornstarch should have been rounded tbs?

    Either way, it worked out in the end. (it might not even make it to fully constructed pie-phase cause it’s so delicious!) Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Shayna. I’ve been using carageenan free almond milk now for about a year, and my favorite brand at the moment is Califia. And for measuring the cornstarch, I stick the measuring spoon in the cornstarch, lightly scoop it out, and then level it off!

      • Shayna says

        Thanks so much for the info, Dana! I’ll give that brand a try again next time I make this….which will probably be soon as the one I made last night is already half gone!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          There’s a lot of articles out there, just google it and see what you come up with. It’s a sea-derived preservative that many claim is unhealthy when consumed (especially daily).

  174. Barb says

    I made this over two nights, first the crust and the filling, then the coconut whip and the assembling the next night. It was ridiculous!! So good! Added a touch more salt to the crust and I wanted to eat it all by itself. Amazing. The filling set up really well, so much so that I think I could have let it set for a shorter period before folding in the whipped coconut cream.
    Also want to try layering all the elements in glasses for banana pudding parfaits. Love this recipe Dana! And now everyone at work is on your blog :)