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vegan banana coconut cream pie 2

Vegan Banana Cream Pie

With creamy vanilla coconut custard, fresh bananas and a coconut cream whip, this Vegan Banana Cream Pie is a simple to make, taste of childhood.
5 from 1 vote
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Course: Dessert
Cuisine: American
Servings: 8
Calories: 584kcal
Author: Amanda Logan


For the Crust and Filling

  • 1 Vegan Pie Crust
  • 400 ml / 14oz coconut milk full-fat
  • 200 ml / 7oz soy milk
  • ½   cup sugar
  • 4 tablespoon cornflour + 1 teaspoon
  • 2 teaspoon vanilla extract
  • pinch sea salt
  • 3-4 ripe bananas

For the Whipped Cream

  • 400 ml coconut milk full fat, chilled
  • 2 tablespoon powdered suagr
  • cup coconut flakes or shredded coconut (optional)


  • For the whipped coconut cream place a can of full-fat coconut milk in the fridge overnight. 

For the Pie Crust

  • Prepare the vegan pie crust recipe to step 7.
  • Preheat oven to 180°C (356°F).
  • Blind-bake the crust: Line the chilled pie shell with foil or baking paper making sure to cover the edges so they don't burn. Fill with pie weights or dried beans and then pop the shell in the oven to bake until lightly browned, about 20 minutes. Remove the foil or baking paper (and the weights) carefully and continue to bake the crust until it is a deeper brown and there are no raw patches in the crust - around 5 minutes. Remove from the oven to cool completely.

For the Filling

  • To make the filling, put the coconut milk in a small saucepan. Fill the empty coconut milk can with soy milk and add the milk to the saucepan and stir in the sugar and vanilla.
  • Bring the mixture to a soft boil over medium heat before turning the heat right down to a simmer. 
  • Spoon by spoon, whisk the cornflour in to the mixture - it will begin thickening.
  • When thick, add the shredded or desiccated coconut and stir for 1 minute.
  • Take the mixture off the heat and stir in the salt and set aside to cool.

To Assemble the PIe

  • When filling is cool pour it in to the pie shell. Cover with cling wrap and set in the fridge for at least 2 hours or overnight. 
  • When set, slice the bananas and lay out over the top of the filling. 
  • To make the coconut whip, take the coconut milk from the fridge and turn it upside down for a few minutes.  Open the can and pour out the thinner coconut water. 
  • Spoon the thick coconut "cream" from the can in to a chilled bowl. Add the icing sugar and vanilla and whip until soft peaks. 
  • Spoon the coconut cream on to the pie. 
  • In a dry pan, lightly toast the coconut flakes on low heat until just toasted and sprinkle over the top of the pie to serve. 


Angela at Oh She Glows provides a great coconut whip tutorial here: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
Update: You can buy coconut whipping cream in some whole food stores and supermarkets. It will still need to be chilled but is a less work than making your own. 
If you don't want to make the pie crust from scratch a store-bought crust will work great too. 


Calories: 584kcal | Carbohydrates: 54g | Protein: 8g | Fat: 39g | Saturated Fat: 34g | Sodium: 338mg | Potassium: 434mg | Fiber: 4g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 6mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!