Featuring 5 layers of vegan deliciousness, my eggless, dairy-free, No-Bake Banana Cream Pie recipe is perfect for any occasion.
Get ready for a banana flavor explosion! Between the crunchy Biscoff cookie crust, decadent layer of cookie butter, tender rounds of banana slices, and delectable banana custard filling (adapted from my popular pastry cream recipe).
All topped off with mounds of fluffy vegan whipped cream, this is NOT your average banana cream pie!
📖 Recipe Overview
- Easy As Pie! With a no-bake press-in cookie crust and a stovetop custard filling, this vegan banana cream pudding pie is simple enough for even the most novice home cook to tackle. You’ll only need to spend about 30 active minutes in the kitchen, then the refrigerator takes care of the rest.
- Crowd-Pleasingly Delicious. This dairy-free banana cream pie is bursting with different flavors and textures. It has a sweet-n-spicy cookie crust, a thick layer of cookie butter topped with fresh banana slices, a dreamy filling, and a cloud of ethereally light whipped cream. Even your non-vegan mates will be begging for the recipe!
- Perfect for Any Occasion. Since bananas are easy to get year-round, this delightful vegan banana pie is as welcome on your Easter table as it is for Thanksgiving, Christmas, or summer BBQs.
🧾 Ingredients Needed
Despite having five separate layers of loveliness, you don’t need a ton of ingredients for banana cream pie. Here’s everything you’ll need:
- Biscoff Cookies - These crunchy, deeply spiced biscuit-style cookies are among my favorites. Feel free to swap in any other vegan cookies or vegan graham crackers you prefer.
- Biscoff Spread - If you’ve yet to become acquainted with cookie butter, there’s no better time. You’re also welcome to use creamy peanut butter at room temp if you prefer.
- Yellow Bananas - Unlike banana bread or banana muffins, you don’t want to use overly spotty or ripe bananas. Look for bright yellow rinds with very few brown freckles for the best results.
- Lemon Juice - The difference between freshly squeezed and bottled lemon juice is like day and night. Do yourself a favor and use fresh!
- Oat Milk - You’re welcome to use any variety of plain or vanilla unsweetened plant milk you prefer, including almond milk, soy, or hemp.
- Vegan Vanilla Yogurt - Using tangy, sweet yogurt takes the creaminess of the filling over the top, plus gives that beautiful banana vanilla custard flavor. You’re also welcome to use plain vegan yogurt for a slightly less sweet filling.
- Cornstarch - Also known as cornflour in some parts of the world, this is essential to thickening your custard. If corn is a no-no, potato starch or arrowroot powder are good substitutes.
- Vegan Whipped Cream - To make a completely from-scratch banana cream pie, make sure to use freshly whipped vegan cream.
🥣 How To Make Vegan Banana Cream Pie
Step 1: Blitz the cookies and salt in a food processor for a minute or so until it reaches a fine crumb consistency. Add the vegan butter and blend again until the ingredients stick together.
Step 2: Press the mixture into the base and sides of a pan lined with parchment paper. Use a spatula or flat-bottomed glass to smooth it out. Set aside in the freezer while you prepare the banana cream pie filling.
Step 3: Slice 3 of the bananas into coins. Then toss them in 3 tablespoons of lemon juice until evenly coated.
Step 4: Spread the cookie butter on top of the crust and smooth it out with the back of a spoon or spatula.
Step 5: Arrange the lemon-coated banana slices on top of the biscoff spread in an even layer.
Step 6: Mash together the remaining banana and lemon juice using a fork and set aside. Add the cornstarch, yogurt, sugar, and oat milk to a saucepan and whisk well until smooth without lumps.
Step 7: Slowly cook the custard for about 5-8 minutes while stirring continuously. Alternate between whisking and stirring with a spatula to prevent it from burning to the bottom of the pan. The mixture will become very thick - this is what you want!
Step 8: Remove it from the heat and stir in the mashed banana, sea salt, vanilla, and cubed vegan butter. Whisk until smooth and all of the butter has melted and incorporated into the mixture. You can sift the mixture at this stage for a smoother finish if preferred.
Step 9: Pour the filling over the banana slices and use a spoon or spatula to smooth out the surface. Cover and refrigerate for 4-6 hours until set.
Step 10: Right before serving, top the pie with whipped vegan cream. Add some additional banana slices, and crushed cookies if desired.
- Gluten-Free Banana Cream Pie - Swap in your favorite vegan GF biscuit cookies, use GF non-dairy milk, and creamy peanut butter instead of speculoos.
- Different Crusts - Making your banana cream pie with a graham cracker crust (opt for a vegan brand) or Oreo crust is a quick way to put your own spin on things.
- Shortcut Banana Pudding Cream Pie - Take a page from my banana pudding recipe and use store-bought instant vegan vanilla pudding to cut back on prep time.
- Peanut Butter Banana Cream Pie - Swap in peanut butter for cookie butter, then add some roasted, salted peanuts on top as part of your garnish. For an even richer peanut butter flavor, consider using crunchy peanut butter cookies for your pie crust, too!
Banana cream pie is best served within 1-2 days. So I recommend preparing the pie (without toppings) no more than a day ahead of when you plan to serve it. Just cover, chill, and decorate before serving.
I don't recommend freezing it as bananas tend to turn mushy when defrosted. But you can freeze the pie if you opt to skip the banana layer. Instead, garnish it with banana slices and whipped cream before serving.
Ooops! Sounds like you either didn’t use enough cornstarch in the filling ~OR~ you didn’t cook it long enough. Review the photo of what the custard should look like after cooking — it should be very thick.
Bananas are prone to oxidization, which means they turn brown and black after exposure to air. To help combat this, we toss (or mash) the bananas with lemon juice. The acid helps to slow the oxidizing process, but time is still working against you.
Make sure to leave off the banana slice topping until you’re ready to serve itat the pie within 2 days for the best results!
🥧 More Vegan Pies
- 250 g (8.8 oz) Biscoff cookies, or other vegan cookies
- ½ teaspoon sea salt
- 80 g (⅓ cup) vegan butter, (block-style)
- 150 g (⅔ cup) biscoff spread, or peanut butter, room temperature
- 400 g yellow bananas, about 4 medium bananas - not overly spotty/ripe
- 4 tablespoons lemon juice, freshly squeezed
- 100 g (¾ cup) cornstarch, (cornflour)
- 90 g (½ cup) granulated sugar, *use organic if based in the US
- 500 ml (2 cups + 2tbsp) oat milk, or other non-dairy milk
- 40 g (2 tbsp) vegan vanilla yogurt, or plain vegan yogurt
- 1 teaspoon vanilla bean paste, or vanilla extract
- ¼ teaspoon sea salt
- 100 g (½ cup) vegan butter, (block-style), cubed
- 1 batch vegan whipped cream, chilled until ready to use
- Prepare: Lightly grease the base and sides of a 9.5" pie dish with a removable base with some oil or vegan butter, then line the base with a circle of parchment paper.
- Make the crust: Add the cookies and salt to a food processor and blitz for a minute or so until it reaches a fine crumb consistency. Add the butter and blend again until the ingredients stick together to form a soft dough consistency.
- Press the mixture into the base and sides of the pan, using a spatula or flat-bottomed glass to smooth it out. Take your time to make sure it is even and well-compacted. Set aside in the freezer while you prepare the filling.
- Coat the bananas: Slice 300g (about 3) of the bananas into coins and toss them in 3 tablespoons of lemon juice until evenly coated.
- Layer: Add the biscoff spread on top of the crust and smooth it out with the back of a spoon or spatula. Then arrange the banana slices on top in an even layer.
- Make the filling: Mash together the remaining banana and lemon juice using a fork and set aside. Add the cornstarch, sugar, oat milk, and yogurt to a saucepan and whisk well until smooth without lumps.
- Cook the custard: Whisk well while bringing the mixture to a gentle simmer. Reduce the heat to low and slowly cook for about 5-8 minutes while stirring continuously - alternate between whisking and stirring with a spatula to prevent it from burning to the bottom of the pan. The mixture will become very thick - this is what you want!
- Once the mixture has thickened (see image 7 for reference), remove it from the heat and stir in the mashed banana, sea salt, vanilla, and cubed vegan butter. Whisk until smooth and all of the butter has melted and incorporated into the mixture.Optionally, you can pass the mixture through a fine-mesh sieve at this stage for a smoother finish.
- Set: Pour or spoon the filling over the banana slices and use a spoon or spatula to smooth out the surface. Cover and refrigerate for 4-6 hours until set.
- Garnish: Just before serving, top the pie with whipped vegan cream and some additional banana slices, and crushed cookies if desired.
- Storage: Banana cream pie is best served within 1-2 days, so I recommend preparing the pie (without cream and banana slice topping) no more than a day ahead of when you plan to serve it. Just cover, chill, and decorate before serving.
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