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…
- Dairy-free
- Refined sugar-free
- Gluten-free
- Grain-free
- Paleo
- Primal
- Vegan
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 @The.Roasted.Root on Instagram!
No Bake Vegan Banana Cream Pie (Paleo)
Ingredients
Almond Crust:
- 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
For Garnish
- Raw almonds chopped
- Raw pistachios chopped
- 1 square dark chocolate grated
Instructions
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.
Notes
Nutrition
That looks amazing! What a killer no bake vegan AND paleo cake 😀
Right? It hits all the major bases 😀
Oh my word, Julia! I love everything about this beautiful, creamy and delicious pie! Adding this to my list of desserts to make. <3
Yaaaas! I hope you love it! Let me know when you try it out 😀
Will the crust stick together without the oil. I try not to add any oil to my recipes. Also can you put a quick link to the recipe at the top on all your blogs. I love the recipes but don’t really care for all the stories.
Hi Lori,
The crust should stick together without the coconut oil. Hope you enjoy the pie!
What a great idea, and I love the photos – you’ve got me thinking I need to sign up for a workshop! You can just see the inspiration in every shot, simply beautiful!
Thanks so much, girl! I definitely got a lot out of Eva and Carey’s photography workshop..they do an excellent job! Let me know if you decide to sign up for one. 😉 Also, your photos are amaaaazing, lady! You should be super proud of your talent!
I just died. I’m dead. This looks like the banana cream pie of my dreams!! That almond crust (with local and organic almonds, just how I like ’em) looks like perfection. You’ve outdone yourself with this one, lady!
Maaaw thanks so much, m’dear! I’d love to share a slice with you – it’s sooo creamaaaaaaay! And Bremner’s almonds make for the best crust!
I’m pretty sure this is what dreams are made of (no, i’m POSITIVE). These photos and that crust!! Gimme all da almonds.
mmmmmhmmm! This pie is RIGHT up your alley! You’d love Bremner’s almonds, I just know it!
JULIA! I had to scream your name because this pie looks SO insanely good! Banana cream pie is a favorite of mine and I love having the option to make it healthier without sacrificing that creaminess. Now I just need a slice!
Wahooo! Raise the roof! Banana cream pie lovers unite! I’m so glad you like the recipe – I’d love to share a slice or twelve with you!
This reminds me of one my mom used to make! I love the way you’ve changed up the recipe!
I actually made this pie and it turned out absolutely amazing!!! It is one of my favorite things I’ve ever made ( even though I don’t cook that often 😉 I brought some to my parents and my co workers and everybody loooooved it! Thank you so much for the recipe! I know I will be making it again 😉
AH! This looks so good! I love no bake cakes.
So happy you like it! I’m basically in love with no-bake treats in general, but this pie has got to be at the top of my favorites list!
I made this and it was absolutely divine! I used walnuts instead of almonds and it was INCREDIBLE. It seemed almost healthy eating it. And it was very easy to make. Great recipe!
Hi when hearing the ciconut cream, dies it need to be done in a cold bowl? How much cream ie; 1 cup, 2 cups etc?
I’ve beat cream before and it separates does not become creamy and thick. Ty for teplying.
Hi Donna,
I would recommend whipping the banana cream mixture together in a cold bowl if possible, and if not, a room-temperature bowl will definitely work just fine.
When refrigerated, each can of coconut milk will yield about 3/4 to 1 cup of coconut cream, so in essence, you’re aiming for 1.5 to 2 cups coconut cream. The great thing here is the measurement doesn’t have to be perfect because 1/2 cup difference isn’t a big deal in a 9-inch pie. You can always taste the mixture after it’s been whipped to be sure it’s sweet enough and adjust the maple syrup accordingly if you end up using say 2 cups of coconut cream. You can also purchase a 14-ounce can of coconut cream rather than 2 (14-ounce) cans of coconut milk…some stores carry coconut cream, where some do not.
In terms of beating the coconut cream, I’ve noticed a big difference in quality between coconut milk brands…lower quality coconut milk does result in coconut cream that’s rather clumpy. I use Native Forest Coconut Milk, and it turns out nice and smooth. You can also add the ingredients for the filling to a blender along with a small amount of the water from the cans of coconut milk (or almond milk or regular water) and blend it until it’s smooth. I hope all of this helps! Let me know if you have any more questions!
xo
Hi forgive typos above. When “beating ” cream.
And “does”……
And, replying…..ugh. sorry. Ty!!!
I made this pie for my husband’s birthday! It was absolutely delicious! So creamy, rich & decadent! I am going to be making 2 pies to take to work, so I decided to cut down on the time & splurge and buy the canned coconut cream. In your recipe notes, you’ve indicated to use 2 (14 oz) cans of coconut cream. I did do the coconut milk version the first time and that is also 2 (14oz) cans but you are scooping out about 3/4 c of the cream from each can. I am confused if that is too much cream. Please help. Thank you again for this awesome recipe. I will be printing copies of your recipe to take to work. I’m sure everyone will love it as much as we do!
Hi, I’m planning to make this cake next week and just wanted to confirm it goes in the fridge the day of making but can be stored in the freezer afterwards?
Made it for Thanksgiving. Turned out great. Thank you so much!
I’m so happy to hear it! Thanks so much for the feedback. xo
If I refrigerate the full fat canned coconut milk for 4 hours is that good enough? Or does it have to be 8 hours? I forgot to put them in fridge last night and want to make later this evening. It’s the Thai kitchen brand coconut milk.
Also can I refrigerate the pie over night once complete or is it going to be too hard tomorrow?
Just made this last night and it is SO GOOD! This recipe is a total winner- easy, healthy additions like nuts, and so tasty.
I’m so thrilled you enjoy it, Mickie! Thanks so much for stopping by and letting me know! 😀 xoxxo
Wow!! This is incredible! Thanks for the recipe. I used coconut butter instead of coconut oil and it worked well.
I’m so thrilled to hear you enjoy it, Caren! Thanks for the sweet note! Also great to know that coconut butter works as well..I’ll try this myself the next time I make the pie! 😀 xo