How To Make Banana Cream Pie (Vegan + Gluten-Free)
Made with a crumbly oatmeal crust and a creamy banana almond milk pudding, this banana cream pie is a delightful mash-up of sweetness and texture.
Preheat oven to 350 degrees F and either line an 8×8-inch baking dish with parchment paper, or grease a standard pie dish. Set aside.
Add oats, almonds, sea salt, and sugar to a high-speed blender and mix/pulse on high until a fine meal is achieved. Transfer mixture to the pie pan or baking dish and spread evenly to distribute.
Then place a parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides.
Bake for 15 minutes, then increase heat to 375 degrees F and bake for 5 to 10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
In the meantime, prepare pudding by adding cornstarch, sugar, and salt to a small saucepan and whisk in almond milk to avoid clumps.
Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4 to 6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
Once it looks “jiggly” and a visible ribbon forms when drizzled with a spatula, remove from heat, whisk in vanilla, and let cool for 10 minutes.
Then transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film on top.
Refrigerate for about 2 to 3 hours until cooled and set.
In the meantime, place a medium-large glass mixing bowl in the freezer for the coconut whipped cream. Remove coconut cream can from the fridge, being careful not to shake or turn it and remove the top.
Gently scoop out the top hardened “cream” into the chilled bowl, leaving any liquid watery portion behind. Discard or use for another recipe.
Use a handheld mixer to whip the coconut cream for about 1 minute until it begins to look like whipped cream. Then add vanilla extract and 3 tablespoons of powdered sugar, adjusted to taste.
Beat again for about 2 to 3 minutes until light and airy. Set in the refrigerator (uncovered) to chill for at least 30 minutes or up to overnight.
Once the pudding is completely cooled, jiggly, and set, add to the coconut whipped cream and stir lightly until just combined. Set in the refrigerator. (No need to chill longer, but it can chill for up to 2 days before adding to the crust).
Add sliced banana to the bottom of the baked crust, then top with custard-coconut whip mixture.
Smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill and set.
To serve, top with additional coconut whipped cream if desired and more sliced banana. Slice and enjoy!
Store leftovers gently covered in the refrigerator for up to 3 days, though best within the first 48 hours.
Alternatively, substitute 2 cans of full-fat coconut milk per 1 can of coconut cream.
- Calories: 447.19kcal
- Fat: 31.87g
- Saturated Fat: 21.95g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.83g
- Polyunsaturated Fat: 2.68g
- Carbohydrates: 40.16g
- Fiber: 4.89g
- Sugar: 22.46g
- Protein: 6.41g
- Sodium: 108.69mg
- Calcium: 136.22mg
- Potassium: 474.43mg
- Iron: 2.27mg
- Vitamin A: 1.31µg
- Vitamin C: 5.19mg
Commonly Asked Questions
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