Raw Vegan Banana Cream Pie

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Cutting board with Vegan Banana Cheesecake surrounded by banana slices

I love cashews, I love bananas, I love pie, and I don’t care who knows it!

Dates, cashews, walnuts, and other ingredients for making Vegan Banana Cream Pie

I truly do love bananas. I eat one nearly every day. So it’s no surprise that my favorite pie is banana cream. But, since I’ve cut out mostly all dairy from my diet I haven’t attempted to make or even take a bite of a banana cream pie in years (*cue: tears). Friends, I was due.

Food processor filled with freshly pulsed raw vegan pie crust dough

This banana cream pie requires just 10 ingredients including the crust!

Dates + walnuts = crust

Filling = cashews, coconut milk, coconut oil, banana, vanilla, agave nectar, lemon juice, salt

Pouring Vegan Banana Cream Pie filling into a pie crust

I was once skeptical of cashew-based desserts, but ever since trying these 7 Ingredient Vegan Cheesecakes my mind has been forever changed.

The filling soaked cashews yield is just so creamy, silky sweet and luxurious you can’t beat it. You’d never guess it was dairy free. It doesn’t taste suspect at all. Especially when topped with coconut whipped cream, which is my best friend these days.

Cutting board with Creamy Vegan Banana Cream Pie topped with a ring of banana slices
Raw Vegan Banana Cream Pie on a cutting board with a bowl of coconut cream

The preparation is simple, too. Just process your dates and walnuts in a food processor and press into a springform pan, or a round pan or baking dish lined with plastic wrap if you don’t have a springform (hand raised). Freeze and forget.

Then blend your filling ingredients until creamy and smooth. (You don’t need a Vitamix for this – just a nice quality blender. I use a Kitchenaid.) Pour over the crust, cover and freeze to set. Done and done. The result? Something straight out of heaven.

Raw Vegan Banana Cream Pie with a slice removed
Drizzling vegan caramel sauce onto a slice of Raw Vegan Banana Cream Pie topped with coconut cream

This pie is perfection. It’s:

Perfectly infused with banana
Super satisfying
& A dream when topped with coconut whipped cream, caramel, and crushed peanuts.

I mean, I can’t make this stuff up. It’s just that good.

Slice of Vegan Banana Cram Pie topped with banana slices, coconut whip, peanuts, and caramel sauce
Slice of Vegan Banana Cream Pie for a decadent gluten-free dessert

Make this pie! You will love it…if you love bananas, that is. My sister balks at them. And she used to be allergic to peanut butter! I have no idea how we’re related. I guess our shared affection for desserts and coffee redeems it all.

However, if bananas really aren’t your thing, fret not. Sub strawberries! Or mangoes! Or blueberries. Just pick your fruit and go. Cheers!

Slice of Vegan Banana Cream Pie for a super creamy dessert
Using a fork to grab a bite of Raw Vegan Banana Cream Pie
Holding up a bite of Vegan Banana Cream Pie drizzled with caramel sauce
Slice of delicious Raw Vegan Banana Cream Pie

Raw Vegan Banana Cream Pie

10-ingredient, amazingly healthy vegan banana cream pie. A 2-ingredient crust, 7-ingredient filling, and no baking means no mess and time saved. Simple dessert at its finest.
Author Minimalist Baker
Vegan Gluten-Free Banana Cream Pie on a cutting board with fresh banana slices
4.68 from 40 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.



  • 1 heaping cup walnuts
  • 1 heaping cup pitted dates (if dry and stiff, soak for 10 minutes in warm water and drain well)


  • 1 1/4 cups cashews (soaked for at least 4 hours or overnight, then drained)
  • 3 1/2 Tbsp coconut oil (melted)
  • 1/4 cup agave nectar or maple syrup
  • 1 medium just ripe banana (1 banana yields ~ 1/2 cup mashed)*
  • 1/3 cup full-fat coconut milk (I scrape the cream off the top for luxurious texture)
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 2-3 Tbsp lemon juice


  • Place dates in the food processor and process until small bits remain and/or it forms into a ball. Remove and set aside.
  • Process walnuts until a meal consistency is achieved. Add back in dates and a pinch of salt and mix to combine. When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add another date or two. If too wet, add a little almond or walnut meal.
  • Press into a springform pan, or an 8×8 baking dish or round cake pan lined with plastic wrap or parchment (as original recipe is written // adjust number or size of pan if altering batch size). Press until flat, going up the sides about 1/2 inch. Place in freezer to set.
  • Add all filling ingredients to a blender and blend until smooth and creamy – about 1-2 minutes. If it’s having trouble blending, add a little more agave or water to encourage it along. It should be silky smooth when completely combined.
  • Taste and adjust seasonings as needed. I think adding a heaping spoonful of peanut butter at this point would be a brilliant idea. Then pour into crust and smooth with a spoon. Tap to release any air bubbles. Then cover and freeze until set – about 4-6 hours.
  • To serve, let thaw for 5 minutes. Top slices with coconut whipped cream, crushed peanuts and caramel sauce (optional). Should keep in the freezer, covered, for at least 1 week.


*If your dates are already sticky and very moist, you don’t need to soak them.
*Sub strawberries, mangoes, or another fruit for bananas if desired.
*Nutrition information is a rough estimate and does not include toppings.
*Prep time does not include set time.

Nutrition (1 of 8 servings)

Serving: 1 slices Calories: 391 Carbohydrates: 35 g Protein: 8 g Fat: 27 g Saturated Fat: 9 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 4 g Sugar: 22 g

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My Rating:

  1. Janelle says

    Mmmm mmmm good! So delicious! I make my own coconut milk and the creme settles to the top. It’s not as firm as canned coconut milk creme, but it worked just great and the pie solidified perfectly! Wow, it’s so good. The other day, my mom found cashews on sale and I browsed quite a few recipes with cashews and I’m so glad I tried this recipe! Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you gave the recipe a try and enjoyed the result! Thank you for sharing, Janelle! xo

  2. The Vegan Goddess says

    This looks great and is on my to-do list.

    How about using cashew cream as a topping instead of coconut cream, which can be tricky?

    Mixing cashew cream with maple syrup could be magic. Since I made cashew cream earlier, I tried a little of it with maple syrup and it’s yummy and could be a future topping for this, carrot cake and beyond. : )

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that concept! But we don’t think it would be as light and fluffy. Let us know if you try it!

  3. Brittany R says

    I somehow always manage to not make a recipe great BUT that was not the case with this pie. It is SO easy to make and extremely delicious.

  4. Laura says

    This is so good, really nice lemon flavor, not very banana-y. I made the filling from this recipe and put it in (on?) the crust from your baked Banana Cream Pie (Vegan + GF) recipe. Looking forward to trying the raw crust. Gotta keep it frozen or melts into puddle fast in summer heat. Great with caramel sauce. Thanks for great recipes!

  5. Calla says

    New favorite dessert! So yummy and the whole family loved it :)

    My only comment/question is that it was way too frozen to serve after the 5 mins recommended in the recipe. I think it took a good hour to thaw to the right consistency. Does it really only take 5 mins for you!?

    I think next time I’m going to try to do bite sized servings in ice cube trays!

    Thanks for all your amazing recipes- love them all:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Calla, we’re so glad you and your family enjoy it! Good point- it may take us a bit longer than that to thaw, but it depends how long it has been frozen.

  6. Maureen says

    OK, it’s in the freezer. But when I taste tested, it tasted a little more on the coconut side, than banana and peanut butter (I added a huge scoop!). Is there any way to make it taste less like coconut and more like banana? Will that change if I add banana to the top?

    I think my husband will love this, although I am not telling him about the cashews; he’s not really a fan.

    Can’t wait for dessert tonight!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Maureen, did you mean to leave three stars? Let us know how it tastes upon serving. To make it taste less like coconut you can try subbing other nut milks (such as homemade cashew?) although coconut is definitely ideal for its fat content. Let us know how it goes!

  7. Sophia says

    I grinded the walnuts (I used almonds because im allergic) as fine as I can, so that the crust later sticks better together.

  8. Patricia says

    This recipe is soooo good. I’ve made one with strawberry filling, another with mango, and just made one with blueberry and banana mixed. All of them turned out delicious! I can’t find walnuts where I am, so I’ve been making the crust with pecans and that turns out excellent also.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Patricia! Thanks so much for the lovely review and for sharing your modifications!

  9. Karissa says

    Hi, I just made this and am wondering if I used the right milk… I bought coconut milk in a can, which was not that thick… should I have used coconut cream? What is the scrapping the top mean?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karissa, canned coconut milk is correct, but it sounds like the brand you used was more thin. We recommend using the cream portion at the top of the can for a more rich/creamy consistency.

      • Amanda says

        Didn’t use the coconut oil because I didn’t have any and it still turned out good! I refrigerated my canned coconut milk so it’s super easy to get the fat off the top. Mixed in cacao powder to make it a banana chocolate pie 😋
        So yummy!!

  10. Heather Gillingham says

    Simple, easy, perfectly balanced flavor! I’ll definitely make this dessert again and again.

    One option was adding a scoop of peanut butter which made the filling even creamier.

    Vegan or not, this is a fabulous dessert with minimal effort. Perfect for a hot summer evening and extra points for not having to cook anything.

  11. Lizzy says

    Hi there! Is there anything that could be subbed for coconut oil? This looks yummy but I wondered if there’s an alternative to using that in the filling. :) Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we’re not sure if a sub would work as well. It may end up more runny. But maybe try another oil? Let us know if you do some experimenting!

  12. Anne says

    Going to make this tomorrow for a family birthday. Is it safe to assume you only use the cream/meat not the water/milk for the 1/3 cup of coconut milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne, you can use a little bit of the water/milk, but we prefer the cream for a thick and creamy dessert.

  13. andrea says

    This is soooo good. Made it with the caramel sauce and omg it’s tasty. I made the crust with 1/2 almond meal and 1/2 oats, not a huge fan of the walnut/date mix. One can of coconut cream was the perfect amount for both the pie and caramel sauce. Thank you for another great recipe.

  14. Jack says

    You should probably mention the dates DO NOT need to be soaked if fresh in the description (not in asterisk) since fresh dates soaked will throw the crust off by a lot. had to use 3 times as many nuts as suggested just to be able to mold the crust. made for quite an awful sticky mess

  15. Michelle says

    I made this for my friend’s birthday. Everyone loved it!!! My 2-1/2 year old granddaughter doesn’t eat white sugar so this was perfect and she loved it too. What a treat!
    I ended up using more walnuts in the crust than suggested, as it seemed awfully sticky and hard to manage and that worked well. This was just so delicious. Thanks for sharing the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Michelle! So glad everyone enjoyed it! It sounds like maybe your dates were extra fresh.

  16. Erin says

    MAKE THIS RIGHT NOW! It is SO delicious!! I took it to a meet up with other families at the park. Everyone loved it, children included!
    I’m now making it for a second time this week! This occasion is to celebrate Father’s Day! You really can’t go wrong with this desert!
    *i subbed the agave/maple syrup for a 1/4tsp of stevia.

  17. Jessica says

    when you say that you scrape the cream off of the top of the coconut milk…what do you do with it? Do you add it to the recipe?

  18. Patty says

    Hi ? This looks soooo yummy.
    I have all the ingredients but I don’t have agave or maple syrup. I just have stevia powder.
    Can I do it like that ? Thanks.

      • Patty says

        “The best pie you ever made ”
        That’s what my son said.
        I follow the recipe. .. I just add a little bit of almond flour to the date and walnut crust. ( the mixture was wet)
        And I didn’t have agave or maple syrup so I just put dates on warm water for 6 hours and then blend them with very little stevia ( 2 mini tsp)
        When my husband taste the pie he tough it was cheesecake ?
        Thanks a lot for this recipe.
        I’m planing to do it with mango next time.

    • Christina says

      Hi Dana!
      I love this recipe! I’ve made it multiple times now. It’s so simple and delicious and always a huge hit! The last time I made it I made two recipes. One banana, the other strawberry. Using a springform pan I poured the banana filling over the crust and placed in freezer. After it was frozen I poured the strawberry filling over it producing two beautiful distinct layers!!! It not only was incredibly delicious but delightful to the eye!!!! It looked like a gourmet dessert that required hours in the kitchen! But oh, so simple!
      Thanks again for sharing your wonderful recipes!

  19. Victoria says

    I am having a house warming and planned to make your baked banana cream pie but then came across this one. I’m now torn on which one to make! Can you suggest which one I should go with? Both sound amazing and equally easy, I plan to make on Thursday evening to eat on Friday evening. I fail at making caramel so if I make this one I may just go with coconut whipped cream and bananas as a topping and call it a day.

  20. Rosalie says

    I love-love-loved this – it’s so creamy and the flavors are perfectly balanced. Plus super easy to make so that’s always a plus. :) Thanks for a great recipe!

  21. Natassa says

    Hi, Dana!

    I made the pie last week and it was delicious! My only problem was the cream consistency.
    I followed all the steps, put the pie in the freezer for 4 hours but, five minutes after I’d taken it out for decoration, the cream softened up a lot and I wasn’t able to cut out solid pieces because of the melting cream.
    What do you think went wrong? Should I blend the cashews into a meal first and then add the rest of the ingredients? Should I use the coconut milk chilled so that it’s less milky and more solid? Should I leave the pie in the freezer longer?


    P.S.: I stirred some melted dark chocolate with a little coconu oil and used that as a topping, together with the bananas. Great combo!

    • Anna says

      If I cut down on the coconut oil would it still turn out ok? Is the coconut oil just for flavor or would reducing it change the consistency, etc? Thank you!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Anna, we think that would impact the consistency (make it more runny), but if you give it a try, let us know how it goes!

      • Lilly says

        Such a delicious pie!! Honestly MB is my source of such joy.

        I only put in 1/2 the maple syrup and put 3 dates in to sub.

        Also put 2 bananas in and 3 tablespoons of crunchy PB at the end!

        JOY thank you for this recipie! Xxx

  22. Jennifer says

    I don’t have enough cashews (only about 1/2 cup) should I increase it to 2 bananas or add silken tofu? Thanks!! My crust is in the freezer :)

  23. Felix says

    Amazing. Made this for a friend’s birthday and everyone was knocked for six. Just made a Valentine’s Day version, where the banana is replaced with an equal mass of strawberries and the crust uses 1/2 dates and 1/2 dried cherries instead of only dates. Goji berry powder over the top for color and a little sweet tang. Brilliant.

  24. Rachel Washington says

    Made this with high hopes…and wasnt the least bit disappointed!!
    Deeeelicious, healthy, and beautiful! Thank you so much for sharing this.
    Followed recipe exactly. The crust somehow tastes almost buttery. The filling was smooth and creamy with a terrific fresh banana taste.
    It was just the right amount of sweet (I used maple syrup) and I almost wished I had made a double batch so I could just sit there with my spoon eating the filling!
    Delicious (we topped as pictured) with caramel sauce, fresh sliced bananas & crushed peanuts on top.
    Best part? No stomachache or headache afterwards, guilt free, and great for vegan friends, gluten free peeps and even those avoiding processed sugars!

  25. Leyla says

    This looks amazing! But I have a question. Last time I made your cheesecake, the cream unfortunately tasted more like lemon juice! Can I just leave out the lemon juice in this recipe?

  26. Gina Primavera says

    Oh my goodness!!!! I am a gluten free vegan and we got invited to dinner, which is very rare because people are scared to feed us ;) .. they asked me to bring a dessert and I am SOOOO making this tomorrow!!!! They are going to fall of their chairs knowing its uncooked, vegan and gluten free!! I’m not going to tell them until after! HEHE

  27. Brooke says

    Dumb question – totally new to the pie world. But is the plastic wrap so you can remove it OUT of the pan then onto a plate once it’s set? I don’t know what the best way to move it out of the pan to a plate or should I just leave it in the pan without plastic wrap?

  28. Harmony says

    OMG this looks heavenly!! Going to make this for thanksgiving :)
    So you just scrape the cream off of the top from the coconut milk and throw it away?

  29. Sofia says

    This looks amazing! I’m going to make this for my father, who has a dairy allergy. One question – Do you only use the cream of the coconut milk? Or do you use the actual milk?

  30. Chelsea says

    I can’t waittt to try this recipe ! Just one quick question. Can I use the simple graham cracker and Earth Balance crust instead? I made your mini vegan cheesecakes a few weeks ago and LOVED them. The crust was just a little much to me. If I can, do I have to bake the crust for a few minutes in the oven like you say to do for your mini vegan key limes pies? Or do I just omit that step to keep it raw. Thank you!

  31. Tatiana says

    Hi Dana, this looks so yammmmm…. can i substitute nuts for sunflower seeds if possible? do i need to soak those too???

  32. Dina says

    Just made the banana pie. Can’t wait to taste it. For the coconut whipped cream : I used NATIVE FOREST and it worked great!!! After a day in fridge galf the box was cream. . But in the future, Iwould less the lesser amount of sugar and a tiny amount of vanilla. The amount I did use overpowered the coconut. Thanks!!!

  33. Lisa says

    Listen, I am STILL not vegan. But I just made this, because – what are you doing to me??? Ugh, this is so freaking good. I used blueberries instead of banana (just not a huge banana fan), and upped the salt/lemon juice/vanilla factor to make it taste a little more like a blueberry cheesecake. And speaking of cheesecake, your mini-cheesecake recipe is next on my list to try. I can’t even. Make it stop. (No; don’t.)

    Side note: I particularly love that your recipes are so “minimalist” – few ingredients, easy prep. Makes it easy for a non-vegan like myself to foray into vegan cuisine without feeling too daunted. I’ve converted many skeptical steak-and-tater people with the simplicity and quality of your stuff. So thanks!

  34. Laura says

    O my word! I just finished making this, and I can’t wait until it sets, because the filling is DELICIOUS and SUPER creamy!! The only problem, is that there didn’t seem to be quite enough filling for the crust. But, I made some coconut whipped cream, so I will add that to the pie as another layer, and top it all with some chopped peanuts. I ended up using a store bought graham cracker crust, but I definitely plan on making this again with the date and walnut crust.

    • Laura says

      Update — I brought this pie to a BBQ, thinking my sister and I (the only vegans in the group) would be the only ones to really enjoy it, but it was DEVOURED!

  35. Kim Alvarez says

    This pie sounds better than a traditional banana cream pie! I have a question, did you use raw cashews or toasted salted cashews, which I happen to have on hand.?

  36. LadyDay says

    What kind if wizardry is this???? I’ve just made it with strawberries and hmmm how do I describe this adequately… IT’S AMAZEBALLS!! ❤️

  37. Daniel M says

    Did you put the bananas on top of the pie before you froze it or just to take the picture afterwards? I’d love to decorate it the way you did and freeze it but wasn’t sure if that would work.


  38. Marialena says

    Hey! What can we substitute coconut oil with? Also, can we use honey instead of agave syrup? Thanks!!

  39. Audrey says

    DELICIOUS! My boyfriend was weary of “soggy cashew pie,” but he now admits its the best pie he’s ever had! I made this with 2 tbps of PB added and used a pre-made, organic graham cracker pie crust. So good for dessert and healthy enough for breakfast! Will be making again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For the win! Love it when it’s boyfriend/husband-approved. Thanks for sharing!!

  40. Christine says


    I want to make this for a dinner party this upcoming Friday. Do you think it will be okay to make ahead today (Wednesday) and leave it in the freezer till Friday night? Do I need to let it thaw before serving?

    Thank you!!!! :D

  41. Ashleigh says

    I just made this. It took all my willpower to actually put it in the freezer. The crust is heaven and the filling is exactly like banana pudding. When I went vegan I thought making pies was impossible. After making this I wonder why the hell I didn’t go vegan sooner!

  42. Laura says

    Terrific recipe! Thanks for sharing. My husband loves bananas and pie, so he’s in for a treat when he comes home tonight.

    I used a regular gluten-y crust, and since my husband doesn’t tolerate much sugar at all, I left out the dates and agave/maple syrup. I just used about 1 tsp. honey and 4 drops of liquid stevia. I could have eaten the entire blenderful of filling — it was so good! (and quick to make, too, which I love)

  43. alice says

    I added a little water to the walnut date mixture because my blender wouldnt blend them unless I added a little water or something to make it move, now my crust is moist and not dry, I have added the pie filing but wondered if I can put in the oven to make the pie crust crunchy??

    I did not add the cashew part of the recipe.

  44. Jenn W says

    I came across this recipe searching for gluten free pie. I am. It much of a sweets person, but every now and then I crave banana cream pie. I used to hit the bakery and indulge in my in-healthy piece of heaven. After being diagnosed with a gluten and corn allergy/intolerance I was forced to make my own deserts…translation I did not eat them because why would I make an entire pie for one piece? After reading the reviews I decided to take the leap and make this pie….one word AMAZING!!! By far, the best pie I have ever eaten. (I subbed honey for the Aguave and used 1.5 large bananas and decided to go sans toppings). Super delicious and I love how creamy and light it is. I will definitely be checking out your other recipes!!

  45. kate says

    Yes, this pie is vegan…..but it’s not raw…coconut cream/milk in a can has been cooked. and definitely not raw. but it looks good. I would blend up the meat and water from a young Thai coconut and make my own milk….and you can make it as thick or thin as you want it. It tastes amazing.

  46. Annaliese says

    oh my! I made this, with a few modifications (subbed in 6oz silken tofu for half of the cashews; added a layer of nanas on the crust; splash of malibu to the coconut whipped cream)…and it was ah-may-zing! Will definitely be sharing this on my blog, and paying homage to your post :) thanks for the recipe and inspiration! My boyfriend’s family of long-time pie makers and lovers couldn’t even tell it was vegan…buahahahha!

  47. misti says

    I made this over the weekend, and it tastes great! Mine just turned out a lot grainier than yours. I soaked my cashews over night, and I processed it for quite some time. Any suggestions to get it creamier next time? I also made your cashew-less queso, amazing!!

  48. Keryn says

    I made this today for a Easter Lunch celebration, it was simple to make and tasted delicious. I made a salted caramel sauce to go with it because after seeing the photos I would have been disappointed with plain pie! I’ll be making this again but next time I’m adding peanut butter :-)

  49. Moripaw says

    I am a bit prejudiced against walnuts, I have to admit. Would it be acceptable to replace walnuts with almonds?

  50. Larkin says

    Could I use chocolate in place of the bananas to make it a chocolate cream pie?

    I made the original recipe, and it was fantastic! It was a great first birthday cake for my baby :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh good! Yes, you could do that. I also have a chocolate silk pie recipe coming if you can wait (no cashews involved)!

  51. Robin says

    I’ve been meaning to make a raw cheesecake and this looks like perfection! I also love that your recipe doesn’t have half a cup of coconut oil like many cheesecake recipes of the same size that I’ve been seeing online. The coconut cream and banana probably help it set up nicely!

    I recently bought four 4.75″ mini tart pans and would love to try them for this recipe. Since your cheesecake says it serves 8 and I have 4 pans, do you think halving the recipe would fill the tarts/overfill/not be enough?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it would fill the mini tarts and possibly then some. Perhaps you could put the leftovers in other small dishes/bowls you have on hand? It doesn’t have to be fussy, just don’t let any of that goodness go to waste! ;D

  52. Brittany says

    Everything about this pie is gorgeous. The look, the ingredients, the TASTE! I just made this, and it’s nearly gone!! Great recipe! I am officially obsessed with your site.

  53. Marlon says

    Hi, this looks amazing. I am allergic to cashews. Do you think subbing with macadamias will work equally well?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh yeah! I haven’t thought of macadamias. I think either that or maybe even blanched brazil nuts might work!

  54. Rose says

    Thanks for posting this recipe – I really want to try it! Here’s my only question: I want to make the pie today, but serve it tomorrow evening. How long can I leave it in the freezer? Does leaving it in the freezer for 1.5 days mess with it? Do I still just thaw it for 5 minutes?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not at all! As long as you adequately cover it with plastic wrap or a freezer safe bag you’ll be good for a week or more! Just thaw it for 10 minutes before serving. Hope that helps! It’s also good straight out of the freezer if you’re OK with a slightly more firm dessert.

      • Rachael G says

        So excited for this one! I didn’t prepare for the 4 hour/overnight cashew soak. Can I do a hot water soak to speed things up? If so, for how long? Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          It should be fine, especially if you have a powerful blender. We’d suggest 10-20 minutes in hot water.

  55. Ludivine says

    Hi !

    This recipee just sounds great ! Do you think it’s possible de replace dates by dried apricots (soaked in water) ? Apricots are lower-GI than dates, that’s why I’m asking… Thank you !

  56. Marib says

    This looks sooo good! I want to try adding dried bananas to the crust for extra banana deliciousness and I think I little bit of honey would be awesome with the agave. I will report back and let you know how it works out! Thanks again for the grea recipe :)

  57. Katie @ Produce on Parade says

    This shall be my birthday pie! Granted…it’s in April…I may have to make it before then. I loooove banana cream pie. Thank you so much for sharing such a wonderful vegan pie! :)

  58. Marion says

    Hi Dana, Thanks for the great photo and the scrumptious recipe . I just love raw vegan desserts like this , sometimes they are even great for breakfast after a green thickie . My husband will love this ! Thanks Dana .

  59. Kari @ bite-sized thoughts says

    Banana cream pie was never a favourite in my pre-vegan days, but this dish looks like it could be set to win my heart over now! Incredibly beautiful pictures, too :)

  60. Abbie @ Needs Salt says

    I cannot get over how stunning this pie is. oh my gosh. Everything about it looks just perfect. I love making raw vegan desserts – it’s amazing how decadent you can go.

  61. Lisa | Je suis alimentageuse says

    Mmiiiiaaaaammm I want this so bad. I was just about to ask how you get coconut milk/cream to whip up that nicely but I just read your other post so now I know haha. I shall be trying again soon, maybe not with bananas but maybe with mango. Looks great! Love that photo of the sauce dripping ^__^

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! The coconut whipped cream trick is bomb. Also, if you live hear a Trader Joe’s their coconut cream is amazing and yields perfectly consistent coconut whipped cream. But as far as taste goes, Thai Kitchen brand still reigns supreme!

  62. Sandra says

    Omg…this is setting in my freezer right now. I can hardly wait! The filling was so good, my husband couldn’t keep his fingers out of the blender (when it was NOT running of course, lol). I’m going to serve it with a warm peanut butter drizzle and coconut whipped cream. Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! Love to hear it. Serving it with a warm PB drizzle sounds AMAZING to me! Let me know how you liked it, Sandra!

  63. Elizabeth-Hippy Mom says

    I love this pie, I wonder if coconut cream on top of a “Veghead Lemon meringue” would toast up like the original, hmm, Yum !

  64. Alicia says

    Yum! I also LOVE bananas – don’t think I go a day without one. Cashew desserts are definitely awesome, love how easy it is to make dairy-free desserts. It’s been about 4 years since I’ve had dairy due to an allergy.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I miss dairy but have learned to love alternatives because they leave me feeling so much better/healthier! Love knowing there are other people in the same boat so we can come up with awesome dairy-free treats together :D Thanks for saying hi, Alicia!

  65. Katy says

    I love the ease of raw, cashew-based desserts. And anything with bananas and coconut combined is awesome. The fact that cashews exist makes me beyond happy.

  66. Melissa @ Nourish By Melissa says

    Omg. Every time you post something, I get awfully hungry…haha but I’m not complaining, definitely need to try this!

  67. Clarissa says

    I have yet to make a cashew dessert but I have lots of raw cashews! Do you know if the dessert will be the same if you use raw cashew pieces instead of whole ones? Their cheaper and just started selling them at trader joes. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Clarissa, I’m sure that would work. In fact, you may even be able to soak them a little less if they’re halved/pieces. Let me know how it goes! Hope that helps!

      • Rachel Washington says

        Yes! I had cashew pieces, soaked them for only one hr (maybe even less)….they blended up super smooth & creamy! Tasted exactly the same too.

  68. sarah says

    When I braved into the world of cashew based desserts it completely changed my life too! There is nothing like the creamy, rich texture and they are so versatile.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Cashews are really like nothing else. Though I’d love to experiment with other nuts/seeds to see if they yield similar results!

  69. Shannon says

    I love bananas! I love pie! Only thing missing is some peanut butter and a group of people that will eat this with me.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hopefully you have cool enough people in your life to come over and help you eat some pie. ;D Hope you enjoy this recipe, Shannon!

  70. Tenormartin says

    How long can the pie stay out of the freezer once it has set? I’m thinking of making this and bringing some to work, but I don’t know if it’ll hold well enough.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would keep it in the freezer as much as you can. If you take it to work, it should be fine in the fridge. Left out on the counter it will get very soft. But if there’s a freezer handy pop it back in to help it hold shape!

  71. Leigh says

    Do you think I could use peanuts in the base instead of walnuts or do they not really make a “mealy” consistency when processed? I’m just thinking maybe I might like a stronger peanut/banana connection.

    Okay actually it’s because I have peanuts and all the other ingredients in the house right now but no walnuts (last of them are in my banana bread granola) and although it’s 9.45 at night I could in theory still make this tonight… Is that wrong?!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That would totally work! The only way it would be mealy is if you over-processed them. Just keep it to a rough “meal” and you’ll be fine! Great question (and brilliant idea). Hope that helps!

  72. Ceara @ Ceara's Kitchen says

    I totally understand and share your love of bananas – probably my favourite post (or pre) workout snack ever… or any time of the day really. I love a good banana cream pie and it looks like you nailed it on making it dairy free!!

  73. Maryea {happy healthy mama} says

    This looks so lovely! Even though I can eat dairy, I do try to limit it so this looks like a great dessert for my family. Pinning it to try later. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great point. It’s a great dessert for for dairy-free and dairy eaters alike! Thanks for the share, Maryea :D

  74. Jessica (bakecetera) says

    this pie looks amazing! i’m glad you two are reunited!! cashews for the win! and – as always – your photos are incredible.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Jessica! You’re kind. Banana cream pie and I are definitely reunited and it feels SO good ;D Cheers!