You'd never guess this vegan banana cream pie was made without eggs or dairy! Made with a silky banana cream pudding, coconut whipped topping, and sweet banana slices piled into a flaky crust, it's rich, creamy, and so decadent!
- 1 vegan pie crust, homemade or store-bought (unbaked)
- 1 cup full-fat coconut milk
- 6 ounces silken tofu (about half of a 12.3 ounce package)
- ½ cup organic granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Pinch ground turmeric, optional, for color
- 2 teaspoons vanilla extract
- 3 medium bananas (Note 1), divided
- 2 (13.5 ounce or 400 ml) cans coconut cream (Note 2), chilled overnight in the fridge
- 2 tablespoons maple syrup
- Ground cinnamon, optional
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Preheat the oven to 400°F.
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Roll the pie dough to a circle of 11 to 12 inches in diameter, then carefully transfer the dough to a 9-inch pie plate. Gently press the dough so it conforms to the inside of the plate. (Note 3)
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Trim any excess dough from the edges of the crust, then crimp the edges using a fork or your fingers.
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Use a fork to poke a few holes in the bottom and sides of the crust, then line the inside of the crust with foil and fill it with pie weights, dried rice or beans.
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Bake the pie crust until lightly browned, 20 to 25 minutes.
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Place the pie crust on a cooling rack when it comes out of the oven.
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While the pie crust bakes, place all of the pudding ingredients except for the vanilla into a blender or food processor and blend until smooth.
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Transfer the mixture to a small saucepan. Place it over medium heat and slowly heat up the mixture, whisking it the entire time, until it comes to a simmer.
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The pudding should thicken within less than a minute after coming to a simmer. Remove it from heat once it does.
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Let the pudding cool for a few minutes. Slice up two of your bananas in the meantime.
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Once the crust and pudding have cooled a bit, the pie is ready to be filled. It's okay if they're not completely cool — warm is fine.
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Arrange one sliced banana in an even layer in the bottom of the pie crust. Pour half of the pudding over the banana. Smooth out the top with a spatula.
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Arrange the second banana in an even layer over the pudding, then spread a second layer of pudding over the second banana.
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Cover the pie and place it into the refrigerator to chill and set, at least 4 hours.
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When the pie is just about cool, make the coconut whipped topping. Open the cans of coconut cream. Place the solids into a large mixing bowl, discarding any liquid that has separated out.
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Use an electric mixer on high speed to beat the coconut cream until fluffy, about 1 to 2 minutes. Add the maple syrup and beat until it's fully mixed in.
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Once the pie has set, spread the coconut whipped cream evenly over the pudding. Slice the remaining banana and arrange the pieces on top. Optionally top the pie with a sprinkle of ground cinnamon.
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Slice and serve.
- Use bananas that are ripe, but not overripe. They should be bright yellow with no (or very few) brown spots.
- Full-fat coconut milk can be used if you can't find coconut cream. Make sure it has separated when you open it (chilling it should cause this) and discard the liquid. The remaining solids are coconut cream.
- You can skip steps 2 through 4 if using a preformed pie shell.