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:

Cold
Creamy
Rich
Perfectly sweet
Banana-infused
& 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
Print
Vegan GF Banana Cream Pie topped with freshly sliced bananas
4.59 from 120 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

Ingredients

CRUST

  • 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

FILLING

  • 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

COCONUT WHIP

  • 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

FOR TOPPING

Instructions

  • 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.

Video

Notes

*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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  1. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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??

          • Avatar for Dana @ Minimalist BakerSupport @ 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!

  2. 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).

  3. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  4. 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

      Hi:)
      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.

  5. 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!!!!!

  6. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  7. 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!

  8. 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?

  9. 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..?
    Thanks!!

  10. 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!

  11. 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.

  12. 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!

  13. 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!

  14. 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

  15. 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.

  16. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  17. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  18. 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!! ??♥️

  19. Sheryl Travis says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  20. 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!

  21. 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.

  22. 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?

  23. 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?
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  24. 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

  25. 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.

  26. 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.

  27. 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!!

  28. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  29. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  30. 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.

  31. 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!

  32. 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!

  33. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  34. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  35. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  36. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  37. 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!

  38. 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.

  39. 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

  40. 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!

  41. 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.

  42. 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! :)

  43. 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.

  44. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  45. 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,
    Jennifer

    • 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.

  46. 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?

  47. 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

  48. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  49. 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?

  50. 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!

  51. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  52. 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.

  53. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  54. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  55. 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).

  56. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  57. 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!!

  58. 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 ?

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  59. 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!

  60. 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.

  61. 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!

  62. 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.

  63. Tefy O says

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

  64. 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..

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  65. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  66. 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!

  67. 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!

  68. 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. :)

  69. 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!

  70. 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 :)

  71. 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.

  72. 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?

  73. 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!!!

  74. 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

  75. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  76. 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.

  77. 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…

  78. 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!

  79. 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!

  80. 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!

  81. 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! ;)

  82. 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???

  83. 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

  84. 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!!

  85. 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

  86. 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!