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
4.70 from 42 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. Henri says

    Ok I understand for the texture but Coconut Milk thick part bring solid texture too no?

    Ok for the Tart Tin but you use a Springform pan on the pictures for this recipe right?

    Once done I can store the Pie in freezer?

    Thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, but coconut milk doesn’t become as solid at fridge temperature like coconut oil. We used a round cake pan lined with plastic wrap. Yes, you can store in the freezer.

  2. Henri says


    This Banana Cream pie looks great!

    Once again, is it possible to substitute Coconut oil with chilled Coconut Milk thick part in same quantity?

    Then is it possible to use a 8inch Tart Tin or best in an 8inch Springform pan?


    Henri 😉

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      This one needs a little more structure from the coconut oil, but possibly! A tart pan should work well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristy, walnuts will be too bitter and not creamy. Macadamia nuts would be the next best option, but they won’t be as creamy as cashews. Hope that helps!

  3. Ani H says

    This pie was SO good, there was silence at the dinner table in the moments after first bite. Perfect texture, perfect balance of sweetness and tang (from the lemon, don’t leave out the lemon!). I prefer a little more crunch/carbs in the crust, so I added lightly-ground GF, vegan granola. I also split the walnut portion with pecans. The granola takes away its “raw” designation, but I don’t mind! I added maybe 1/4 cup more banana than was called for. It only took ~2 hours in the freezer to set, and held its shape after that kept in the fridge. One for the recipe book, thank you!