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+ servings
5 from 1 vote
Overhead View of Table Set with Vegan Banana Pie, Server, Silverware, and Slice of Pie on a Plate
Caramelized Banana Peanut Butter Coconut Mousse Pie
Prep Time
2 hrs
Cook Time
10 mins
Total Time
2 hrs 10 mins

This scrumptious vegan pie is made with the delicious flavor combination of bananas and peanut butter!

Course: Dessert
Cuisine: American
Servings: 8
Author: Alissa
  • 1 vegan premade pie crust or use your favorite recipe
  • 1 ripe banana
Banana Cream Layer
  • 2 ripe bananas
  • 1 tbsp. vegan margarine
  • 1 ½ cups non-dairy milk of choice
  • 1 tsp. vanilla extract
  • 1 tbsp. maple syrup
  • 1 tbsp. agar powder
Peanut Butter Mousse Layer
  • 2 cans coconut milk refrigerated overnight
  • ¼ cup + 2 tbsp. creamy natural peanut butter
  • ¼ cup + 2 tbsp. powdered sugar
Peanut Butter Drizzle Topping
  • ¼ cup creamy natural peanut butter
  • 2 tbsp. powdered sugar
  • water
  1. Slice up ⅔ of that first banana for the base layer, and arrange on the base of your pie crust. Save the remaining ⅓ for the top. Set aside.
Banana Cream Layer
  1. Start by mashing up your two bananas with a fork or potato masher.
  2. Heat margarine in a small saucepan over medium heat and add mashed up banana and sautee for about five minutes.
  3. Add milk, vanilla, and maple. Whisk everything together well and bring to just barely simmering.
  4. Add agar and whisk in well. Cook and continue whisking until agar is completely blended in.
  5. Remove from heat and pour into crust.
  6. Allow to cool for a few minutes and then stick it in the fridge.
Mousse Layer
  1. Remove coconut milk cans from fridge and scoop out coconut cream into a mixing bowl, tossing liquid (coconut water) or saving it for another use.
  2. Beat on high speed with mixer until light and fluffy, about a minute.
  3. Add peanut butter and powdered sugar and continue beating until well blended.
  4. Once your banana layer is cool and relatively firm (should take about an hour) you can go ahead and spread the mousse on top.
Peanut Butter Drizzle
  1. Whisk peanut butter drizzle ingredients together in a small bowl, adding a bit of water (¼ cup did it for me) to get a glaze-like consistency.
  2. Drizzle on top of your mousse layer.
  1. Slice up that last ⅓ of a banana that you have leftover from earlier and arrange slices on top of mousse.
  2. Store pie in the fridge until serving time, keeping in mind that the longer you refrigerate, the better it will be. Overnight works great.
Recipe Notes

Please read the entire recipe through before starting. Some ingredients appear in multiple places. Also, you'll want to get started by placing your coconut milk in the fridge ahead of time, preferably the night before.