Banana cream pie is an old-fashioned favourite, and this vegan version has everything you love about the original, minus the dairy and eggs! A flaky homemade crust is topped with sliced bananas, a rich cream filling, and cloud-like coconut whipped cream.
Here’s a simple truth: pie is always a crowd-pleaser. Whether it’s strawberry cream pie , rustic apple pie , or vegan pecan pie , I don’t think I’ve ever turned down a slice. Banana cream pie definitely ranks as one of those classic pie recipes everyone loves!
Taking that traditional recipe and making it vegan was a bit of a challenge, but after a few tries, I think I’ve nailed it. My vegan banana cream pie is every bit as creamy and delicious as the original, with layers of bananas, cream filling, and whipped cream, all nestled inside my famous vegan pie crust.
Why You’ll Love This Banana Cream Pie Recipe
Here’s what makes this banana cream pie a winner:
- Vegan . Finally, a banana cream pie that everyone can enjoy! No dairy milk, butter, or eggs here. You can even make it gluten-free if you need to.
- Delicious . With a flaky, buttery pastry crust and creamy filling, each bite of this banana cream pie is pure bliss.
- Easy to Make . This pie doesn’t require any special skills or equipment—just a few simple ingredients (and some patience while the pie chills!) and you’ve got banana cream pie perfection .
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pie crust – Use my vegan pie crust or vegan gluten-free pie crust .
For the Cream:
- Almond milk – Unsweetened and unflavoured.
- Cornstarch – Cornstarch is key to thickening the cream filling.
- Light brown sugar
- Turmeric – For colour.
- Coconut cream – Scoop the solid portion from the top of a can of coconut milk. You can use the liquid left behind to make smoothies!
- Vanilla extract
- Vegan butter – Use store-bought or homemade vegan butter .
For Topping:
- Bananas – They shouldn’t be green, but they shouldn’t be over-ripe either. Yellow with no brown spots or just a few brown speckles is perfect.
- Coconut whipped cream – Use my coconut whipped cream recipe.
How to Make Banana Cream Pie
While this banana cream pie recipe is easy, keep in mind that it does need to chill for at least 3 hours before serving.
Start the filling . Whisk all of the filling ingredients except the butter in a medium saucepan over medium heat. Continue to whisk constantly until the mixture thickens and begins to bubble.
Add the butter . Remove from heat and stir the vegan butter into the hot filling mixture.
Cool . Gently press a piece of plastic wrap over the top of the cream and set it aside to cool.
Assemble . Add the sliced bananas to the pre-baked pie crust, then spread the cream filling on top.
Chill . Press a piece of plastic wrap directly on top of the pie and refrigerate for at least 3 hours, or up to overnight.
Finish . Pipe whipped coconut cream onto the pie just before serving and garnish with banana slices.
Tips for Success
These simple tips will help you make sure your vegan banana cream pie turns out perfect:
- Don’t stop whisking . Be sure to stir or whisk the mixture constantly while cooking to keep it from getting lumpy or sticking to the bottom and sides of the pan.
- Keep “pudding skin” from forming . You know that layer of “skin” that forms on top of pudding? We don’t want that here! Placing plastic wrap directly onto the cream, so it’s touching the top, will prevent skin from forming and keep the filling creamy.
- Be patient . Set aside enough time for your pie to cool in the fridge and set up properly before serving. If you cut it too soon, it will ooze out all over.
- Garnish just before serving . Otherwise, the bananas will turn brown.
Serving Suggestions
Banana cream pie is most often topped with sliced bananas and whipped cream, although some versions have thinly sliced almonds sprinkled over the top. If you want to add some colour and variety, fresh strawberries would make a lovely garnish too, or add some white chocolate or dark chocolate curls for something different.
How to Store
Vegan banana cream pie can be stored in the fridge for up to 3 days. Be sure to cover it with plastic wrap or keep leftover slices in an airtight container.
Can This Recipe Be Frozen?
This vegan banana cream pie can be stored in the freezer for up to 2 months. To freeze, simply wrap the pie tightly with a layer of plastic wrap followed by a layer of foil, or place leftover slices in an airtight container. Thaw overnight in the refrigerator before serving.
More Vegan Pie Recipes
- Vegan Sweet Potato Pie
- King’s Shepherd’s Pie
- Vegan Pot Pies
- Vegan Apple Pie Bars
Ingredients
- 1 prebaked pie crust
For the cream:
- 1 cup almond milk , ( 225g ) or other plant milk
- ¼ cup cornstarch , (35g)
- ½ cup light brown sugar , (100g)
- ¼ teaspoon turmeric
- Solid part from one 14 oz can coconut milk , coconut cream ( 5.5 oz , 150g )
- 1 teaspoon vanilla extract
- 2 tablespoons vegan butter
For topping:
- 2 bananas , 9oz , 250g + one for the top
- ¾ cup coconut whipped cream
Instructions
- Combine all ingredients for the cream filling, except the butter in a medium saucepan.
- Stir or whisk to incorporate the cornstarch into milk. Don’t worry if the coconut cream is in clumps at this point, it will melt later. *
- Cook on medium heat stirring or whisking CONSTANTLY until the mixture thickens and first bubbles start to form, the whole process will take about 5 min.
- Remove from the heat and stir in 2 tbsp of vegan butter (butter will melt in the hot cream).
- Place a piece of plastic wrap directly on top of the warm cream to prevent a skin from forming on top. Let cool to room temperature.
- To assemble the pie, slice 2 bananas and arrange the slices on the bottom of the prebaked pie crust.
- Spread the cream filling on top of bananas. Place a piece of plastic wrap directly on top of the cream, let it cool in the fridge for at least 3 hours, or overnight.
- Pipe the whipped coconut cream on top. Slice remaining banana and garnish with banana slices.
Notes
Vegan Banana Cream Pie
Ingredients
- 1 prebaked pie crust
For the cream:
- 1 cup almond milk ( 225g ) or other plant milk
- ¼ cup cornstarch (35g)
- ½ cup light brown sugar (100g)
- ¼ teaspoon turmeric
- Solid part from one 14 oz can coconut milk coconut cream ( 5.5 oz , 150g )
- 1 teaspoon vanilla extract
- 2 tablespoons vegan butter
For topping:
- 2 bananas 9oz , 250g + one for the top
- ¾ cup coconut whipped cream
Instructions
- Combine all ingredients for the cream filling, except the butter in a medium saucepan.
- Stir or whisk to incorporate the cornstarch into milk. Don’t worry if the coconut cream is in clumps at this point, it will melt later. *
- Cook on medium heat stirring or whisking CONSTANTLY until the mixture thickens and first bubbles start to form, the whole process will take about 5 min.
- Remove from the heat and stir in 2 tbsp of vegan butter (butter will melt in the hot cream).
- Place a piece of plastic wrap directly on top of the warm cream to prevent a skin from forming on top. Let cool to room temperature.
- To assemble the pie, slice 2 bananas and arrange the slices on the bottom of the prebaked pie crust.
- Spread the cream filling on top of bananas. Place a piece of plastic wrap directly on top of the cream, let it cool in the fridge for at least 3 hours, or overnight.
- Pipe the whipped coconut cream on top. Slice remaining banana and garnish with banana slices.
Notes
Nutrition
Vegan Banana Cream Pie https://jessicainthekitchen.com/banana-cream-pie/ August 18, 2023
This buttermilk pie is based on the classic Southern recipe, but it’s made without dairy or eggs, which means everyone can enjoy it! It’s creamy, rich, and a little bit tangy—and it’s a guaranteed hit.
Have you heard of “desperation pies”? It’s a term used for pies made with staple ingredients that most people have on hand at all times. I have to admit, I love this concept because who hasn’t had the experience of rooting around the pantry when you’re desperate to find the ingredients you need to make a dessert? Been there, done that!
Some of the most famous desperation pies are chess pie, shoofly pie, sugar cream pie, and the subject of today’s post, buttermilk pie.
What Is Buttermilk Pie?
Buttermilk pie is a classic Southern recipe that’s usually made with eggs, butter, and buttermilk. It has a rich, creamy texture, and a sweet flavor with just a bit of tang thanks to the buttermilk.
This vegan buttermilk pie has the same irresistible flavour and texture as its traditional counterpart, but it’s made with plant-based ingredients. If you’re a vegan, you probably have most of them on hand in your kitchen already, so I think this veganized version still counts as a desperation pie!
Why You’ll Love This Buttermilk Pie Recipe
Here’s what makes this buttermilk pie a hit:
- Vegan . While it’s easy to make apple pie and pumpkin pie vegan, buttermilk pie is a lot trickier, which is why you don’t see vegan versions of it! But now you can finally enjoy this creamy, rich pie without the dairy and eggs.
- Cozy . The combination of nutmeg, vanilla, and buttermilk gives this pie a cozy flavor that’s hard to resist. Total comfort food right here!
- Easy to make . Mix together the filling, then bake your buttermilk pie for an hour. That’s all there is to it!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pie crust – Use my vegan pie crust , my gluten-free vegan pie crust , or your own favourite recipe.
- Vegan egg batter – An amount equivalent to 3 eggs.
- Sugar
- Vegan butter – Use store-bought or homemade vegan butter .
- Vegan buttermilk – Here’s how to make vegan buttermilk .
- All-purpose flour
- Vanilla extract
- Lemon zest – This brightens up the flavour.
- Nutmeg – Freshly grated is best, but you can use the jarred kind too.
- Salt
- Coconut whipped cream – Here’s how to make coconut whipped cream .
What Is Vegan Egg?
Vegan egg is a store-bought plant-based substitute for chicken eggs. It’s usually made from a combination of natural ingredients that look and perform like eggs in recipes. This is not the same as flax eggs and other homemade egg substitutes, which will not work in this recipe.
How to Make Buttermilk Pie
Here’s how easy it is to make vegan buttermilk pie at home!
Prepare . Preheat your oven to 350°F and place the pie crust in a pie dish. Crimp the edges if desired.
Cream the vegan egg and sugar . In a large mixing bowl, use a hand mixer to combine the vegan egg replacer with sugar.
Add the vegan butter . Beat the vegan butter into the egg and sugar mixture.
Beat in the remaining filling ingredients . Add the vegan buttermilk, flour, vanilla extract, lemon zest, nutmeg, and salt and mix until the filling is smooth.
Bake . Pour the filling into the pie crust and set the pie plate on a baking sheet. Bake for about 60 minutes, or until the center of the pie is set and the top is golden brown.
Cool and serve . Let the pie cool to room temperature, then decorate with coconut whipped cream before serving.
Tips for Success
Follow these hints and tips for a perfect vegan buttermilk pie:
- Keep the crust from over-baking . If the edges of the pie crust start to get too dark during baking, cover them with foil or a pie shield.
- Be patient . Allow the pie to cool completely before slicing, as it needs time to set. If you cut it too soon, the slices won’t hold together. (This isn’t a pie that tastes good warm either!)
- Take a shortcut if you need to . There are some fabulous store-bought vegan pie crusts on the market these days! If you want a dessert with minimal effort, start with a store-bought crust—then you just have to mix the filling.
Serving Suggestions
In addition to (or instead of) adding coconut whipped cream, buttermilk pie is ideal for pairing with fresh fruit. Strawberries, raspberries, blackberries, and blueberries work especially well, as do slices of fresh peaches.
How to Store
Store vegan buttermilk pie covered in the refrigerator for up to 5 days, or transfer individual slices to an airtight container.
Can This Recipe Be Frozen?
Buttermilk pie can be frozen for up to 3 months. To freeze the pie, wrap it tightly in plastic wrap followed by a layer of foil, or store slices in an airtight container or freezer bag. Thaw the pie overnight in the refrigerator before serving.
More Vegan Pie Recipes
- Strawberry Cream Pie
- Vegan Sweet Potato Pie
- Vegan Pecan Pie Recipe
- King’s Shepherd’s Pie
Ingredients
- 1 9-inch pie crust
- 6 ounces vegan egg batter , equivalent to 3 eggs, 170 ml
- 1 cup sugar , 4.2 oz, 200 grams
- ½ cup vegan butter , at room temperature (110 grams)
- 1 cup vegan buttermilk , 236 grams
- 4 tablespoons all-purpose flour , 32 grams
- 2 teaspoons vanilla extract , 8 grams
- 1 teaspoon lemon zest , 2 grams
- dash of nutmeg
- pinch of salt
- coconut whipped cream , for topping
Instructions
- Preheat your oven to 350°F.
- Place the pie crust in a 9-inch pie dish and crimp the edges if desired. Set it aside.
- In a large mixing bowl, using a hand mixer, combine the vegan egg replacer with sugar until well mixed.
- Add the vegan butter to the mixture and continue mixing until well incorporated.
- Add the vegan buttermilk, flour, vanilla extract, lemon zest, nutmeg, and salt. Mix until all the ingredients are thoroughly combined.
- Pour the filling into the prepared pie crust.
- Place the pie dish on a baking sheet. Bake in the preheated oven for about 60 minutes, or until the center is set and the top is golden brown.
- Once baked, remove the pie from the oven and let it cool completely. Decorate with coconut whipped cream, if desired.
