Vegan banana cream pie that requires only 20 minutes of preparation and zero cooking. A an easily adaptable healthier dessert perfect for summer that is dairy-free, gluten-free, refined sugar-free
This post is sponsored by Bremner Farms.
You know when you’re craving something sweet and substantial for dessert and your typical square of dark chocolate just won’t cut it?
I’ve got three words for you: Banana. Cream. Pie.
Quite possibly my favorite pie in existence.
As a die-hard chocolate lover, there are few non-chocolate desserts I deem drool-worthy, and banana cream pie is at the top of that list. Creamy, sweet, melt-in-your-mouth-y, nutty, positively heavenly.
This recipe for vegan banana cream pie only requires about 20 minutes of prep time, zero cooking or baking, and is silly simple to make. A true diamond in the rough.
How to Make Vegan Banana Cream Pie:
One of the best parts about this recipe is it’s easier to make than most banana cream pie recipes out there. Simply add all ingredients for the crust to your food processor and run it until a thick, sticky dough forms. Press this crust mixture firmly into the bottom of a parchment-lined spring form pan to form the crust.
The filling is nothing more than a coconut whipped cream situation. Either purchase Coconut Cream from the grocery store, or buy two cans of full-fat coconut milk and refrigerate them overnight. Scoop the thick white cream out of the cans, leaving behind the clear liquid (you can use this liquid in smoothies later!).
Transfer the coconut cream to a stand mixer or a mixing bowl, and add the pure maple syrup, vanilla extract, and sea salt. Beat the mixture until it is well-combined.
Pour 1/4 to 1/2 of the coconut whipped cream mixture into the spring form pan on top of the prepared crust. Layer slices of banana on top, then repeat for the remaining coconut whipped cream mixture.
So to re-cap and summarize, what we have here is a mega succulent dessert that happens to be…
- Refined sugar-free
In addition to this being the perfect treat for those, like me, who don’t eat gluten and refined sugar, this is also a wonderful option to bring to gatherings since there is always bound to be a few people who have diet restrictions.
How to Store Leftover Banana Cream Pie:
Vegan banana cream pie should be stored in the refrigerator or the freezer. Simply keep it in an air-tight container or a ziplock bag.
For me, this is the perfect dessert to whip up and keep on hand in the freezer. Whenever I’m craving dessert (which is basically on the daily), I take the pie out of the freezer, cut a slice, put the whole pie back in the freezer (a large zip lock bag is your best friend in this application), then let the slice thaw for a few minutes (if I have the patience to do so). Upon proper thawal, the pie becomes super creamy.
You can also eat vegan banana cream pie in its frozen form like an ice cream cake, which is typically how it goes down for me, because I have the patience of a 2-year old.
And that is it! We’re ready to proceed forth into the magical land of almond crust and dairy-free no bake pies.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this vegan banana cream pie, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 1½ cups raw almonds, I used Bremner Farms’s almonds
- 8 large medjool dates, pitted
- 3 tablespoons coconut oil, melted
- ¼ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 1/4 tsp salt
Banana Cream Pie Filling:
- 2 (14-ounce) cans full-fat coconut milk*, refrigerated overnight (see note)
- ¼ cup pure maple syrup
- 1-½ teaspoons pure vanilla extract
- Pinch sea salt
- 3 large ripe bananas, peeled and sliced
- Raw almonds, chopped
- Raw pistachios, chopped
- 1 square dark chocolate, grated
Prepare the Almond Crust:
- Add the ingredients for the crust to a food processor and process until the almonds are finely chopped (but still fairly chunky), and a sticky mixture is formed. Line an 8-inch springform pan with parchment paper and press the crust mixture into the bottom, creating an even layer. Refrigerate until ready to use.
Prepare the Filling:
- Open the two cans of refrigerated coconut milk and scoop the thick coconut cream into a mixing bowl (or stand mixer fitted with the whisk attachment), leaving the clear water behind to use in smoothies or a different recipe.
- Add the pure maple syrup, vanilla extract, and sea salt to the mixing bowl and use a hand mixer to beat the ingredients until thick and fluffy. It’s okay if the mixture doesn’t have the same consistency as regular homemade whipped cream, so long as it’s thick.
- Pour ¼ to 1/2 of the coconut whipped cream onto the prepared crust and spread into an even layer. Layer the sliced bananas on top, followed by the remaining coconut whipped cream. Use a rubber spatula to evenly spread the coconut whipped cream.
- Cover the pan with plastic wrap and refrigerate for 2 hours. When ready to serve, release the pie from its mold and garnish with grated dark chocolate and chopped almonds and pistachios. Use a sharp knife to cut into triangles and serve immediately.
- Note: If you freeze the pie for longer than two hours, you may need to thaw it 8 to 10 minutes before cutting and serving, as the coconut milk will harden. Store leftover banana cream pie in the freezer.
Nutrition InformationYield 10 Serving Size 1 of 10
Amount Per Serving Calories 396Total Fat 27gUnsaturated Fat 0gCarbohydrates 34gFiber 4gSugar 25gProtein 6g