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.
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.
The filling has two parts: pudding and coconut whipped cream.
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.
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!
Banana Cream Pie (Vegan + GF)
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
- Coconut Whipped Cream
- 1-2 more just ripe bananas, sliced*
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
*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)
Leslie says
My husband is allergic to oats. Any suggestions for a substitution or a different crust that would work? Thanks!
Hi Leslie, we think a graham cracker crust (gluten-free as needed) would be tasty!
Sunitha says
What is the size of your pie pan? Thanks!
Hi Sunitha, We used a standard pie dish (~8-9 inch). Either size will work!
Niki says
Making this for my husband’s birthday tomorrow and very much looking forward to it! But I have a question….what do you mean by “ribbon” for preparing the pudding part? I’m not sure I had this…I just finished letting it cool and placed in the fridge. I did see bubbles forming before I took it off the heat and I kept it on low heat (stirring w spatula) for 7 minutes, but I don’t know if there was a ribbon, because I wasn’t sure what to look for there. Fingers crossed it worked or I may need to remake this part later.
Thanks for all your recipes, in general! They are our favorites!
Thank you for your kind words, Niki! We’re so glad you enjoy our recipes! A ribbon indicates the mixture is thick enough – it’s one of those things that’s easier to see than read about! Here’s a good image/page to describe the idea. Hope that helps and that your pie turned out well!
Niki says
Thank you! Yes, that helps very much. I will definitely be making this again. I think I needed to let the pudding part heat longer, because the pie didn’t set ad firm as I think it should have. But oh my goodness…the flavor was amazing and perfect! Thank you – we all loved it and I will be making this again soon, and will have a chance to “perfect” the pudding part 😀.
YAY! We’re so glad it was mostly a success, Niki. You’re spot on that cooking longer should help!
Claud says
When I made the whipped cream with the coconut cream, it was working out as I was whisking it but then got hard all of the sudden . What could have happened and how can I prevent this
Hmm, is it possible it became cold suddenly? We’re not sure what else would cause that!
Lisa says
How do I adjust the ingredients measurements a 9×13 dish?
Hi Lisa, you’d likely need to double the amount. It will take longer to cook the filling. Hope that helps!
Jerne says
I give this recipe 5 stars as it is the perfect substitute for “unhealthy” banana cream pie. This was a favorite growing up as a kid, we’d get it from a place called Ted’s Bakery. Famous for their pies. Delicious, but i’m sure it comes with a long, “bad” ingredients list:/ This recipe allowed me to re-create this lovely treat, but using high-quality & clean ingredients. This leaves me feeling GUILT FREE if/when I finish a whole one to myself haha. If you follow directions, the outcome and taste are fabulous and will not disappoint. I am going to make it again right now. Hence, the reason for being on the page and leaving this (quick) comment. I have yet to find a recipe that doesn’t “wow” me on this blog! Thank you Minimalist Baker:)
We’re so glad you enjoy our recipes, Jerne! Thank you for the lovely review! xo
Steff says
Just wanted to mention that for my lastest batch of this pie, I swapped out the vanilla extract in the filling for orange blossom water (I used 1.5 tsp), and it was even more delicious!!!
Ooo that sounds incredible, Steff! Thank you for sharing!
Alisha says
This did not disappoint! I always made banana cream pie for my husband’s birthday, but went vegan two years ago, so stopped making it. This recipe tastes exactly if not better than what I used to make! I did use my own vanilla wafer crust but everything else was as written. The next time I will double the filling recipe so I can get an extra banana layer in there! Already planning to make it again!!
Whoop! We’re so glad you enjoy the recipe, Alisha. Thank you for sharing! xo
Mindy says
Made this for my boyfriend’s birthday and he loooooved it. Absolutely loved it and was super thankful it was dairy free. Will be making this again 🙌🏼🙌🏼 Thanks for the easy steps to follow!
We’re so glad you both enjoyed it, Mindy! Thanks so much for sharing! xo
Henri says
Hey it is me Henri!
This Banana Cream Pie looks great!
#CRUST
Is it possible to make a base crust only with Nuts and Dates? No bake?
With enough Dates there wont need Coconut Oil to make a stick Dough?
Or simply remove sugar and Coconut Oil and add 1/2 Cup of Dates?
(100g?)
#PAN
You say 8×8 dish but you use tart pan on pictures no?
I have an 8inch Tart pan or 9inch which one to use please?
Many thanks!
Henri 😉
Hi Henri, a no-bake crust might work, but we really like the flavor/texture of the baked crust on this one! If you want to make a no-bake crust, we’d suggest using one of our date pecan crusts, such as this one. We used a standard pie dish (~8-9 inch). Either size will work!
Marina says
I made this before and absolutely LOVED it. Want to make it again but only have crushed almond powder/almond meal instead of full almonds. How much almond powder should I use to sub for the whole almonds? Thank you!!
Hi Marina, we find using raw almonds provides a better texture. In a pinch almond flour might work, but you may need to play around with the amount of oil to prevent it from being crumbly. We’d suggest starting with 1/2 cup almond flour. Let us know if you try it!
Jenn says
Do I need to refrigerate coconut cream over night? Or only if I use coconut milk? Thanks!
Hi Jenn! The coconut cream will need to be refrigerated as well!
Kat says
I can’t get the pudding to set. Not sure what I did wrong, made a double batch but followed directions other than that. I’ve had it in the fridge for hours, still pretty liquid. I got tired of heating it after 20 minutes then let it cool another 20 before placing in fridge. Any suggestions?
Hi Kat, Had the mixture started bubbling yet before you took it off the heat? Were you able to see a visible ribbon? If not, it likely needed to cook at a higher heat/longer. With a double batch, you will need to cook longer because there’s more volume.
Kat says
It was bubbling for a good while but ribbons never formed. After a full night in the fridge it solidified into a somewhat scoopable pudding. Not sure if it’s what was intended but it tasted good so decided to roll with it. This pie was very tasty a big hit at my work’s pi day gathering. I got all kinds of compliments like “this pie is straight fire” and lots of people are curious about the crust. 10/10 will make again.
We’re glad it set up in time for pi day! Thank you for sharing, Kat! xo
Debbie says
I have a question please.
Does it work as well to use almokd milk that comes in the non-refrigerated section of the store in smalller boxes. Or does it need to be almond-milk from the refrigerated section? Is there a difference in texture or consistency? Or are they basically the same?
Hi Debbie! You can use the boxed almond milk!
Debbie says
Thanks for such a prompt reply. So helpful. Also, my 5 daughters and I love your recipes and can hardly wait to tell each other—every time we try a new one. And I asked fo the cookbook last year for Christmas. Really appreciate your creativity and taste for ‘real food.’ I think I would have long-ago tired of cooking—if not for these fun and appealing meals —with fairly simple l ingredients. Thank-you so much!
Thank you so much for your kind words and support, Debbie! xo
Dawn Shreffler says
Could you use banana flavoring in the pudding?
Hi Dawn, we find it doesn’t need extra flavor, but you could add it if you prefer!
Natalie Georgalas says
Hi, I’m super excited to make this! Can I just use oat flour and almond flour instead of raw oats and almonds? Thanks!
Hi Natalie, oat and almond flour will probably be more crumbly, but it might work! We’d suggest using less of them since they will be more absorbent. Let us know if you try it!
Kelly says
I’ve made this recipe many times now and I’ve adapted it to more my liking.
Crust: instead of adding more coconut oil if the mixture isn’t coming together I add maple syrup. The higher sugar content makes the crust crispier.
The pudding filing the way it’s written is too sweet for me so I only add one tablespoon of powdered sugar to my coconut whip.
I prefer banana in my filling. I blend two ripe bananas in a blender so that they’re smooth and add it to the filling (Which also add sweetness to the filling).
Oh and I use homemade cashew milk instead of almond milk and it works great. Overall great recipe.
Love it! Thanks so much for sharing your modifications, Kelly. We’re so glad you enjoy this recipe!
Maria says
First time I made this for a potluck and it was a hit! Although the crust did fall apart when trying to slice a piece. Maybe I need to add more coconut oil?
Trying this recipe again for a work BBQ that’s about a 1.5 hour drive. Would you recommend I assemble the filling and topping when I arrive to the BBQ or assemble everything + refrigerate at home and place the entire pie in a cooler for the drive? Thanks for a great banana cream pie recipe!
Hi Maria, thank you for sharing your experience! Blending longer and/or more coconut oil should help with the crust. Assembling when you arrive would be best, but it should be fine either way =)
Tanya says
This was a huge hit at our Easter dinner! The only thing I changed is that I used a pre-made gluten-free crust and coated it with melted chocolate (which I let harden into a crunchy layer) before putting the bananas and filling in. I am making it again today (I know, it’s only been four days, but…it’s just that good!). The only changes I’m making from my first pie are that I’m going to try putting a second layer of banana slices in after spooning half the filling into the crust. It had a nice subtle banana flavor before, but I’m looking to amp it up just a bit with another layer. I may also just drizzle the chocolate onto the crust instead of spreading a solid layer, since it was a bit hard to cut through. This recipe is definitely a keeper!
Tanya says
I forgot to say that I used homemade cashew milk instead of almond milk. It worked great and the filling thickened fairly quickly, just as stated in the recipe.
Yum, love your idea to add chocolate! Thank you for sharing, Tanya! xo
Ashley says
I also had to boil the pudding for a substantial amount more time but it was a big hit. I will use the crust recipe for other future pies!
Thank you for sharing your experience, Ashley! We’re glad you enjoyed the result! xo
Dee says
Update to my previous post. It took longer than 4-6 minutes to cook the pudding. The pie was light and fluffy (not a heavy pie) – yummy. My husband liked it too.
Thank you for sharing, Dee! We’re so glad you both enjoyed it!
Dee says
Delicious recipe. The crust is great!!
I added a mashed banana to the pudding for banana flavor. I also used more powder sugar to the whipped topping. I love your recipes and will make thus again.
Jessica says
I made this pie per my mom’s request and we both loved it! It was light and sweet and very satisfying. Also, it does not have an overwhelming coconut flavor, which unfortunately happens with many coconut cream desserts. The only modification I made was 3 tablespoons of plant butter in place of the 1/4 cup of coconut oil for the crust, but it worked perfectly. I suggest keeping a close eye on the crust in the oven because it can burn easily. I also had to heat the pudding on the stovetop much longer than 4-6 min. Overall, be sure to whisk and stir the filling frequently throughout the process to prevent clumping and check on your crust often, and you will have a lovely banana cream pie!
Thank you for sharing your experience, Jessica! We’re so glad you and your mom enjoyed it! xo
Liz says
Do you think I could freeze the pudding before using?
We don’t think the texture would be right after freezing, unfortunately!
Rebecca says
Any ideas on what to substitute the almond ingredients with? I have someone who has allergy to dairy, gluten and almonds. I see its in both crust and custard. Cashews? Hazelnuts?
Thank you
We think cashews would work well! You may need slightly less coconut oil since they’re more oily. For the almond milk, another dairy-free milk like cashew or oat milk should work well. Hope that helps!
Catherine says
I am interested in this recipe. Is it possible to substitute Silk heavy whipping cream instead of the coconut cream? Just thinking of options. Thanks.
Hi Catherine, We haven’t tried that product, but it should work! Let us know how it goes!
Sarah says
Any suggestions with subbing for oat milk? I’ve made this many times before as directed and it’s delicious, just not seeing the pudding firm up with oat milk. Thanks!!
Hi Sarah, we haven’t tried it with oat milk, so we’re not sure! Perhaps more cornstarch?
Valerie says
I make it with heavy Oat milk, works great everytime. We also like it a little less sweet. I use 1/4 cup sugar to the Oat milk and 2 Tbs sugar to the Coconut cream. The firming of the filling comes from the whipping and then chilling. I also bake a traditional Gram Cracker crust with vegan butter. My son says it’s the best pie he’s ever ate, and I am an avid pie baker. I have to agree with him…. it’s pretty dang amazing! This has been a Godsend for my son who has an allergy to dairy and eggs. Thanks for the great recipe 😊.
Aw, we love hearing this, Valerie! Thank you so much for sharing! xo
Emma Theron says
Loved this! Surprisingly easy to make, in spite of all the separate parts and cooling and setting etc. And so indulgent, but still light so it doesn’t make you feel totally sick after eating two slices!!
My only issue was the pudding bit set quite solid, so it didn’t blend that well with the cream, but I managed to whisk it together in the end and it still tasted fabulous.
Even my youngest daughter, who is a total pudding fuss pot and banana sceptic, ate her entire piece.
Yay! We love to hear this. Thanks so much for the lovely review and for sharing your experience, Emma!
Katy says
Every part of this recipe was a failure. The crust had WAY too much coconut oil in it. It easily needs to be halved. The crust was already burnt at half the time the recipe called for, the pudding never thickened. So frustrating.
Oh no! So sorry this happened to you, Katy. Thank you for sharing your experience!
Kathleen Dodge says
I take it back! Ignore my first review everyone I was just being grumpy. The pudding that I thought “didn’t set” eventually did after it cooled and chilled! I made the crust again on a lower heat and it came out beautiful. The only issue I had in the end was that it was simply too hot in my house to make the whipped coconut cream. I bought pre-made vegan whip and used that and it worked in a pinch. I brought this pie to a luau and it was a smashing success. I will delete my crappy initial review :)
Kathleen Dodge says
Also I should add I increased the oats to a full cup and used *a little* under a quarter cup of coconut oil. I kept a sharp eye on the crust in the oven because it can burn in the blink of an eye. I will absolutely be making this recipe again. Thank you!
Aw thanks for taking the time to write a second review, Kathleen! We are happy it ended up working out for you!
Sheila says
Hi there. So I’m in the process of making this and when I mixed the pudding mix with the whipped cream it didn’t mix very well. The pudding was kind of lumpy and just didn’t combine well into the whipped cream. It’s a different color than your photos as well. Visible pieces of the pudding mix can be seen so I’m sure it’s not the right texture either. The look won’t matter so much because of the added whip on top but I’m just curious if you knew why this happened.
Love all of your recipes, thanks for helping me be a good vegan.
-Sheila B.
Hi Sheila, sorry to hear it didn’t turn out quite right! If the filling is lumpy, that likely means the cornstarch didn’t mix in properly. A whisk should get the clumps out but another idea for next time would be to add it to a tablespoon or so of almond milk and whisk that together to create a slurry before combining with the remaining almond milk. If the coconut whipped cream was lumpy, that likely has to do with the brand. You can find our tips and favorite brands for coconut whipped cream here. Hope that helps!
Liz says
Hi, I’m in a small town, I can get almonds but not raw almonds, can I use the usual bagged? I’m super excited!!
Hi Liz! As long as the almonds aren’t roasted or salted, they should work!
Grace says
Never actually got to finish it because I couldn’t get the pudding to work. I tried twice, following all the directions, but after 2 hours of whisking it never firmed up.
Hi Grace, we’re so sorry to hear that was your experience! Did you make any modifications to the ingredients? Either way, we’ll see if we can revisit and troubleshoot!
Grace says
I didn’t make any modifications but finally found success using soy milk instead of almond. After that, it came together simply and tasted delicious!
So glad to hear it eventually worked and sorry for the trouble! Would you mind sharing the brand of almond milk you were using?
JB says
How much coconut whip is needed for the filling and the top layer? (I have leftover store bought coco whip I wanted to use.)
Hi, we don’t have an exact measurement, but maybe about 2 cups? Hope that helps!
Kay says
This recipe is a new fave. Thanks. So good!
Yay! Thanks for the lovely review, Kay! xo
Robert says
I made this to celebrate my girlfriend’s birthday as she loves ‘nana pie, but her parents don’t do dairy other than butter. It was a really useful launching point to make the pudding and the coconut whipped cream.
One thing I noticed with the coconut whipped cream was that my cans separated into a top layer of hard coconut oil, a middle layer of cream, and then water on the bottom using TJs brand coconut cream. Some of the oil flaked into the cream and made it kind of grainy, but still tasted delicious.
The banana pudding came out really nice, but I decided to use cashew milk for a richer flavour and I crushed up a banana into it while cooking to impart the banana flavour and leave some nice banana pieces.
All told, it was really great to have the recipe available to help me in my endeavour to provide food that fits the people I’m serving. I appreciate you and your efforts in bringing it to us and will definitely be experimenting with this more in the future.
Hi Robert, thank you for sharing your experience! Trader Joe’s reformulated their coconut milk and cream in recent years and it’s now very oily and doesn’t work well. You can find our brand recommendations here. But we’re glad to hear it still turned out well overall! Thank you for your kind words!
Sarah says
Hi I made this recipe for my food and nutrition class (I’m an 18 year old totally in-experienced baker!) and I followed the recipe and ingredients as directed, however the pudding came out very runny. :( Even after putting it in the fridge, it was still very liquid. I put it in the freezer overnight hoping it would set and now it tastes like an ice cream cake; it’s very good, but not a pie exactly. The whip was thick, I think the problem was with my pudding. I added 1 tbsp of cornstarch though, so I don’t know what I did wrong. Also my crust kept falling apart, it wouldn’t stick to the pie. I wish this pie turned out better. :(
Hi Sarah, we’re sorry to hear it didn’t turn out quite right! We’re thinking the filling might have needed to cook longer or at a little higher heat.
Catherine says
Hi there! This recipe didn’t work for me at all either. I followed all of the directions and bought the proper ingredients. The coconut cream completely separated and stayed lumpy (I refrigerated it and scooped out the cream only), the crust fell apart, the filling tasted like butterscotch, and then it did not work when mixed together. I’m not too sure what went wrong here. I had made this recipe years ago and it turned out amazing! Just not today….
Hi Catherine, We’re so sorry to hear it didn’t turn out well this time! Is it possible you were using a different brand of coconut cream? Products can vary quite a bit. If that’s the case, we’d suggest checking out our brand recommendations here. Hope that helps!
Amy says
This recipe did not work for me at all. Not sure what I did wrong. But really disappointed since the Ingredients aren’t cheap. My filling is still more liquid after being in the fridge all night.
We’re so sorry to hear that, Amy! Did you make any modifications? We’re wondering if the filling didn’t cook long enough – did it thicken? Or perhaps the brand of coconut cream used for the coconut whip wasn’t thick enough?
Jessica says
Then you didn’t follow the instructions. I have made this pie tons of times and it’s perfect.
Ester says
I don’t have cornstarch, but I’ve heard that potato starch works just as good, do you think it would taste the same? Thank you for this recipe, can’t wait to make it!
Hi Ester, we haven’t tried it in this recipe, but we do think it could work. Let us know how it goes!
Tara says
One of the most delicious desserts I’ve ever had. I am no longer vegan but I STILL come back to this recipe because it is even better than a non-vegan version in my opinion. This, and your vegan meatloaf, top their non-vegan counterparts and I thank you so much for providing these recipes! I have your cookbook and it still remains my holy grail!
Tara says
(forgot a rating!)
Aw, so kind, Tara! We’re so glad you enjoy our recipes! xoxo
Bryce says
Hi! I’m allergic to coconut so I’m trying to make the whipped cream out of homemade oat cream instead of coconut cream. It’s still pretty liquid-y so I was wondering if there’s anything I can do for it to form? Or should I restart the whipped cream with something else? Please help😭
Hmm, what about trying to whip in some aquafaba? I don’t know if it will hold but maybe?
Bryce says
Okay yeah I’ll try that! Thank you so much :)
Joanna says
Can you use oat milk instead almond milk? Thanks!
We haven’t tried that, but it might work. Our only concern is that cooking it might cause it to develop an unpleasant texture – it will depend on the brand!
holly cannone says
Any way you can make this amaxing banana creme pie sans sugar but still use a natural alternative that doesn’t taste fake? Oh that would be heavenly.
Hmm, I think the best bet would be either stevia or monkfruit. OR, if you’re OK with sugar, coconut sugar and/or maple syrup may be used?
Mariah Bauman says
Did you ever make a recipe for butterscotch pie? That sounds amazing (and this banana one looks great too, of course!)
No, but it is certainly possible when using coconut sugar as the sweetener in the pudding in this recipe!
Katherine says
Yummy, yummy recipe. Not too rich, not too sweet, but totally indulgent.
I had gluten free digestive biscuits in the store cupboard so I made a simple crushed biscuit and melted sunflower spread base, but I stuck pretty much too the recipe otherwise.
We’re so glad you enjoyed it, Katherine! Thanks so much for the lovely review! xo
Katherine says
Yummy, yummy recipe. Not too rich, not too sweet, but totally indulgent.
I had gluten free digestive biscuits in the store cupboard so I made a simple crushed biscuit and melted sunflower spread base, but I stuck pretty much too the recipe otherwise.
Thanks so much for the lovely review, Katherine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Khanom Yoga says
Great smell in the house. Crust was easy! The rest is interesting :)
I will admit, it takes way more than 6 min to get jiggle. I am still waiting after 20 min lol
But super excited to eat it tomorrow.
It really is a time thinking dish.
You use glass bowls a ton, but I am in Thailand and they are not so easy. I hope it works with my metal and my plastic bowls.
We shall see.
Thank you again.
We’d love to hear how it turns out!
Khanom Yoga says
While it was the hardest pie to make, it was the freaking beyond the hook.
It was really amazing!
i did not think I would try and make it again, but I will try it once a month.
Thank you!
Eli S says
Do you think that aquafaba whipped topping would work as a substitute for the coconut whip (for the filling)? Working with a coconut allergy, and that’s one thing I’ve tried for pie toppings. Just not sure if it would work in the filling.
Hm, perhaps? We haven’t tried it so we’re not sure. Let us know how it goes!
Rachel S says
I made this pie and it is delicious! My boyfriend wanted banana coconut cream pie so I made some alterations and it was honestly the best V/GF baking success I have ever had. See modifications below:
– soy milk instead of almond — still was smooth and held together
– +1/4 cup toasted coconut in crust
– + 1/4 cup toasted coconut in custard cream mix
– topped with toasted coconut
– subbed coconut sugar for palm sugar
– used two cans of 365 coconut cream for the whip and used half for the top of the pie
Seriously amazing, make this pie. Im not certain what others had trouble with, I followed the recipe and had no issues.
Thank you !!
Yay!! Thanks for sharing, Rachel!
Kata Polano says
I found the custard did not perform the way described. It only got jiggly after I gave up on it and took it off the heat. Also, the coconut cream never got light and fluffy. Flavour was good, as it’s just full of sugar. I’d recommend a different recipe.
Hi Kata, We’re sorry to hear this one didn’t turn out as expected. For the coconut whipped cream, we have further guidance on brand recommendations and tips and tricks here.
Nira Salley says
Hi! I can’t have cornstarch…would xanthan gum work as a substitute?
Hm, we haven’t tried that and aren’t sure. If you try it, we’d suggest using much less.
Sarah says
I’ve got super ugly overripe bananas. Ever incorporated them puréed into the act base ?….with success ?
Hmm, I haven’t but that just means they will be super sweet? Not sure if they’ll “set” though? Let us know if you try!
Adrienne says
It was a nice recipe, but if I made it again I would add less sugar, and change the crust. I think a lot of people would love the crust, but for me it was too much of a peanut butter and banana vibe and that’s not the flavor profile I was hoping for. Also definitely a recipe you want to read through before starting (duh). I didn’t realize there was so much chilling at different points, but luckily I wasn’t trying to serve it at a certain time or day so it was all good!
Thanks for sharing your feedback, Adrienne!
Danielle says
Can I use coconut sugar or maple syrup for the coconut whip? I don’t have powdered sugar
Yeah, maple syrup, but it won’t be *as* fluffy.
Cami says
To make powdered coconut sugar , if you have high speed blender , blend the coconut sugar for a few seconds 😜… I made it with my vitamix and worked perfect 👌
Mara Sohn says
Hi there! I have a question if I am making the pie crust in advance, should I store the pie crust in the fridge?
Love this recipe, this will be my 4th time making it.
Hi Mara, SO glad you enjoy it! We’d suggest storing it in the freezer for best results. Hope that helps!
Izzy says
I use powdered coconut sugar, which makes a caramel flavored whipped cream. :)
sounds amazing!
Lauren says
Could I sub ready made vegan cool whip, like coco whip for the coconut whip?
That should work!
Evelyn says
Hi! I am dairy and egg free so I was wondering if I could replace the filling for a package of instant vanilla pudding?? Please let me know I would love to try this! Also I was planning on using a ready to use graham cracker crust as my daughter has a nut allergy! :)
I think that should work? Let us know if you try!
Zoë Robertson says
Hi! Did you change this? Looking for the original with the date caramel. Have a formal party coming up (this weekend) and was banking on being able to make an omd favorite. Would greatly appreciate a response! :)
Hi Zoë, perhaps you are referring to this recipe: https://minimalistbaker.com/raw-vegan-banana-cream-pie/? Hope that helps!
Cassie says
So how long do you set the coconut whip mixture in the fridge? And then once you mix it with the pudding how long do you set in the fridge? A time might be helpful?
You can see instructions 8 and 12 including chilling times!
Cassie Clarke says
Step 10 and 11 do not say times? Already saw the pudding chill time and the entire pie chill time. The other instructions just say chill or set?
I see what you’re saying and noticed it was a bit unclear. Added more chill times!
Celina says
I just finished making this and Everything went according to the recipe until I mixed the custard mixture into the coconut whipped cream. The custard broke off in chunks and didn’t mix into the cream all the way. I didn’t want to over mix because based on the directions for this step. The mixture taste good, but it is a bit lumpy now, and the coloring is more white. It is chilling in the fridge now overnight, so we shall see how it turns out tomorrow. Did I do something wrong? Has anyone else had the same problem?
Strange. I’m not sure why that happened unless they were at two varying temperatures (one too warm, one too cold?). Let us know how it turns out!
Ada says
Hi! Is there no banana added in the filling? Just layered on the bottom and top? I don’t see in the instructions when to add bananas for the filling.
Hi Ada, it’s not in the pudding part, just a layer of banana beneath the pudding. For more banana flavor, you could potentially try blending banana with the almond milk? But we haven’t tried it. Hope that helps!
Rasmi Little says
I’ve made it twice and my pie doesn’t sit after refrigerating it. Both times it’s still runny, deliciously runny. What am I doing wrong? I feel like my whip wasn’t perfectly stiff both times, could this me why?
Hi Rasmi, that could be- we’d suggest maybe using a thicker coconut cream. Or is it possible that the filling wasn’t heated enough to activate the cornstarch?
Patricia says
How long do you heat the pudding. I am having the same issue with the pudding not getting “jiggly” . The first round I didn’t cook at high very long, just until it was “bubbly” as instructions state but kept on low for a while and it didn’t set. It’s in the fridge, so we’ll see. The second batch I cooked at high for longer, and when lowered, didn’t notice the “jiggle.” Unsure what is happening, I used ingredients as listed :)
Patricia says
Also, as far as mixing the pudding to the coco whip at the end, is there enough coco whip to set aside for the final topping or would we need more whip in addition to what the recipe yields?
Hi Patricia, 1 can makes enough for the filling, but make more if adding the optional topping!
Hi Patricia, it should take about 4-6 minutes after it starts bubbling. It does sound like yours could use a little longer on the heat if it’s not jiggly yet! Let us know how it goes after cooling!
Patricia says
Thanks for the tips! The custard came out more solid but still seems too runny for the pie. When I cut it wont come out as a slice! I’ll try freezing for a short amount of time and see if that helps me to serve.
Next time I’ll try cooking at high heat longer and hope it works out! Thanks !
Bummer! Sorry it isn’t holding up just right for you, Patricia, hoping that freezing helps it hold together!
Shawna Bell says
Thank you so much. It’s delicious, even when things go wrong😊. I want to add to the comments about the confusion over refrigeration of the coconut cream. The recipe ingredients reads: “ WHIP
1 14-ounce can coconut cream (or sub two cans full-fat coconut milk per one can coconut cream // refrigerated overnight)”. It looks like you may have bolded “refrigerated overnight” after people commented, but ending the ) after that phrase instead of before still makes it read that only the milk needs to be refrigerated. For those of us that aren’t vegan but are making recipes for those that are, don’t know the, probably, obvious things that vegans may. I, too, didn’t refrigerate the cream. If you moved the ) to before “refrigerate overnight,” then it would be clear you mean both types. Thank you!
Thanks for the feedback and lovely review, Shawna! We’ve updated the recipe so that it is hopefully more clear!
Joanna says
Thanks- I think that I didn’t let the pudding come to a high enough heat. I made a new batch and it came out better!
Just another question- what should the pudding texture be like after letting it chill and set? My pudding was jiggly (almost like a think jello). It was quite lumpy when I mixed it with the whipped cream(which came out wonderfully). I used the electric mixer to get rid of the lumps. It came out more like a whipped cream than custard.
Great flavor- just wondering about the final consistency?
Any thoughts are appreciated. Sorry for the long description!
Thank you!
Hi Joanna, we’re glad it turned out better! It sounds like it was mostly the right texture. It shouldn’t be lumpy, but somewhere between whipped cream and pudding!
Joanna says
Thank you!
Everyone loved the pie – the flavor was delicious! Eager to make it again!
Yay! Thanks for sharing, Joanna!
Joanna says
Hi!
I am making this pie right now and I’m having some trouble getting my pudding to thicken to the desired consistency. Do you think I need to add additional corn starch? Or do I need to just let it stay on low heat longer? It’s been on low heat for about 15 minutes now. Thank you!
Hi Joanna, A few ideas: 1) is it possible the filling didn’t get cooked long enough to properly thicken? 2) or the coconut milk was not high enough fat? or 3) yes, you can try adding more corn starch. Hope that helps!
Dana says
Do you use all of the coconut whipped cream or half of it when mixing it with the “custard”?
Hi Dana, use all for the custard and make additional if also using as optional topping.
Alyssa Ackland says
Used coconut milk for the filling and it worked really well! Will definitely make this again. 💛
Yay! Thanks for sharing, Alyssa!
Bethany says
Has anyone tried this recipe using oatmilk for the filling? I am hoping to make a pie to accommodate most dietary preferences and allergies.
Hi Bethany, we haven’t tried it, but we think it would work well. Let us know if you try it!
Dina says
This pie was delicious! The crust was perfect base for any pie. The banana cream, so soft, lightly sweet, and creamy. Thank youuu!!!!!
We’re so glad you enjoyed it, Dina! Thanks so much for the lovely review!
Lisa says
Good morning! I am in the process of making this pie and my refrigerated coconut cream is all cream – there’s no liquid at all. I’m concerned that if I use the full can of cream I will end up with too much coconut whip compared to pudding, as it sounds like part of the can is supposed to be liquid and not used for the coconut whip. Help?!
Hi Lisa, that’s exactly what you want! It won’t be a problem.
Megan says
Hi, i see for the filling it says 1 banana but when making the pudding I don’t see you mention about adding the banana to make it banana flavor ? Am i missing something? Thanks
Hi Megan, it’s not in the pudding part, just a layer of banana beneath the pudding. For more banana flavor, you could potentially try blending banana with the almond milk? But we haven’t tried it. Hope that helps!
Tamra says
I am allergic to almonds. Do you think that Cashews, Pecans, other nut would be good a replacement for the crust and then oat, cashew or coconut milk for the almond milk? I haven’t made this yet and am excited to try it.
We think cashews or pecans might work, but we’d suggest reducing the oil because they have a higher fat content. Cashew or oat milk would likely work for the filling. Let us know how it goes!
Tamra Vanegas says
Thank you!
I’ll let you know.
Debi says
The coconut cream was very coarse, almost grainy. I whipped it but the hardened pieces wouldn’t smooth out. Has anyone else ever had this happen? It didn’t seem to fluff up at all, but it tastes fine.
Hi Debi, it sounds like it was a more oily brand- we’ve had this issue with Trader Joe’s brand. We’d suggest Savoy coconut cream as it tends to be smooth and creamy. Or see other brand recommendations here. Hope that helps!
Nicola says
HI there! I am not a confident or experienced baker. Just curious, how do you transfer the crust from the 8×8 pan into the glass bowl without messing it all up?
Thanks!
Hi Nicola, no need to transfer the crust to a glass bowl! The pudding should be transferred from the saucepan to the glass bowl (a silicone spatula works well). Hope that helps!
Casey says
Hi! I am in the process of making this pie and have a question. I was unable to get the ingredients to make my own whipped cream so I bought pre-made canned coconut whipped cream. My question is — how much does it come out to (approximately) in terms of quantity to mix into the pudding?
Thanks!
Casey
Hi Casey, we don’t have an exact measurement, but maybe about 2 cups? Hope that helps!
Sophia Sommer says
Could I use oatmilk instead? We have nut allergies unfortunately.
Unfortunately, we don’t think that would work in this recipe.
Tay says
I used oat milk and it worked! I was out of corn starch so I subbed flour, and had to add a fair bit but it tasted great!
Thanks for sharing!
BMack says
I used flax milk and it worked wonderfully 🙂
Katherine says
I have used soya milk instead of almond milk to make a set custard before and it works very well
Vidya says
I was interested in making this. If I do not have rolled oats- could I substitute the same amount of oat flour- 3/4 cup? I also have almond flour, blanched and powdered- would the same amount of it work well? Any recommendations are appreciated! Thank you!
Hi Vidya, We think oat flour might work! Let us know if you try it!
Hetal says
Hi, I have tried vegan desserts with coconut oil, and I don’t like the after taste for it, for this recipe what can I substitute for coconut oil?
Hi Hetal, Perhaps vegan butter or avocado oil? Also, have you tried using refined coconut oil? It has no coconut taste! Hope that helps!
Zan says
Bonjour pie loving world. I made this pie a second time- round two being a lemon creme pie. OMG I love this recipe. Had to report back that it adopts flavors really well (aside from banana). Also, you must let it cool completely if you want your slice shape to hold. Second pie we put in the freezer for a little bit and it held beautifully.
Sounds amazing! Thanks for sharing, Zan!
Rafa says
Hi! How did you make this a lemon pie? Can you share the recipe tweaks? Thanks!
Zan says
Made this for my family for Easter. It was AMAZING. Read a few comments about it not working out…..very strange. I followed the recipe step by step and it turned out fantastic!!! My family insists to have it again!! Maybe with other fruit variations :p Thank you for your top notch recipes!!! I adore this site because it is truly about the food, not your ego. Thank you for such quality!!! <3
Aw, thanks so much for your kind words and lovely review, Zan! We’re so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Jillian says
This pie was such a treat, while being stuck at home. I was a little nervous because I have had trouble making coconut whip in the past. And I only had one can of the good 365 full fat coconut milk, and the second a no name brand, and after whipping them both together it seemed a little too soft. But I was committed to this pie and folded in my pudding anyway. And to my delight, after a night in the fridge it was the perfect cream pie consistency. Thanks Dana for another great recipe!!
We’re so glad you enjoyed it, Jillian! Thanks so much for sharing!