Dessert

Vegan Banana Cream Pie Recipe

Name: Vegan Banana Cream Pie Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Cuisine: Vegan
Ingredients: 250 g Biscoff cookies (or other vegan cookies); ½ teaspoon sea salt; 80 g vegan butter (block-style); 150 g Biscoff spread (or peanut butter, room temperature); 400 g yellow bananas (about 4 medium bananas – not overly spotty/ripe); 4 tablespoons lemon juice (freshly squeezed); 100 g cornstarch (cornflour); 90 g granulated sugar (organic if based in the US); 500 ml oat milk (or other non-dairy milk); 40 g vegan vanilla yogurt (or plain vegan yogurt); 1 teaspoon vanilla bean paste (or vanilla extract); ¼ teaspoon sea salt; 100 g vegan butter (block-style, cubed); 1 batch vegan whipped cream (chilled until ready to use); Additional banana slices (for garnish); Crushed cookies (optional, for garnish)

ByMatteo Rossi December 1, 2025December 1, 2025

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Introduction

This vegan banana cream pie is a delightful plant-based twist on a classic dessert. With a crunchy cookie crust and a creamy, banana-infused filling, it’s perfect for sharing at gatherings or enjoying as a special treat. Rich, smooth, and naturally sweetened, it’s surprisingly simple to make from scratch.

A round pie with three clear layers sits on crinkled parchment paper over a white marbled texture. The bottom layer is a thick, dark brown crumb crust forming a sturdy edge. Above it is a smooth, creamy light tan filling. The top layer is a fluffy white whipped cream spread evenly, decorated with scattered banana slices that are pale yellow with a soft texture, and sprinkled with small light brown crumb pieces. A slice is missing from the pie, revealing the layers inside. In the background, there are whole bananas and a white plate with a slice of the same pie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g Biscoff cookies (or other vegan cookies)
½ teaspoon sea salt
80 g vegan butter (block-style)
150 g biscoff spread (or peanut butter, room temperature)
400 g yellow bananas (about 4 medium bananas – not overly spotty/ripe)
4 tablespoons lemon juice (freshly squeezed)
100 g cornstarch (cornflour)
90 g granulated sugar (use organic if based in the US)
500 ml oat milk (or other non-dairy milk)
40 g vegan vanilla yogurt (or plain vegan yogurt)
1 teaspoon vanilla bean paste (or vanilla extract)
¼ teaspoon sea salt
100 g vegan butter (block-style), cubed
1 batch vegan whipped cream (chilled until ready to use)

Instructions

Step 1: Prepare the pie dish by lightly greasing the base and sides of a 9.5″ pie dish with a removable base using oil or vegan butter. Line the base with a circle of parchment paper.
Step 2: Make the crust by adding the cookies and sea salt to a food processor. Blitz for about a minute until you get fine crumbs. Add the 80 g vegan butter and blend again until the mixture sticks together and forms a soft dough.
Step 3: Press the cookie mixture evenly into the base and sides of the pie dish. Use a spatula or flat-bottomed glass to smooth and compact the crust. Place the crust in the freezer while you prepare the filling.
Step 4: Slice 300 g (about 3) of the bananas into coins and toss them with 3 tablespoons of lemon juice, coating them evenly to prevent browning.
Step 5: Spread the biscoff spread over the chilled crust, smoothing it out evenly. Arrange the lemon-coated banana slices in a single layer on top of the spread.
Step 6: Mash the remaining banana with 1 tablespoon of lemon juice using a fork and set aside. In a saucepan, combine the cornstarch, sugar, oat milk, and vegan yogurt. Whisk thoroughly until smooth and there are no lumps.
Step 7: Bring the mixture to a gentle simmer over medium heat, whisking constantly. Lower the heat and cook for 5-8 minutes, stirring continuously and alternating between whisking and stirring with a spatula to prevent sticking. The mixture will thicken significantly.
Step 8: Remove the saucepan from heat. Stir in the mashed banana, ¼ teaspoon sea salt, vanilla bean paste, and cubed vegan butter. Whisk until smooth and fully combined. For an extra smooth finish, you may pass the mixture through a fine-mesh sieve.
Step 9: Pour the filling over the banana layer in the crust. Use a spoon or spatula to smooth the surface. Cover the pie and refrigerate for 4-6 hours until fully set.
Step 10: Just before serving, top the pie with chilled vegan whipped cream. Garnish with additional banana slices and crushed cookies if desired.

Tips & Variations

Use peanut butter instead of biscoff spread for a different yet delicious flavor.
Ensure bananas are firm and not overly ripe to avoid soggy texture in the pie.
Chilling the crust before adding filling helps keep it crisp.
Passing the filling through a sieve creates an ultra-smooth custard.

Storage

Store the pie covered in the refrigerator for up to 2 days. It’s best served fresh, so prepare it no more than a day ahead without adding the whipped cream or banana toppings. Reapply these just before serving. If needed, let the pie sit at room temperature for 10-15 minutes before slicing to soften the filling slightly.

How to Serve

A slice of banana cream pie sits on a white plate with a light brown rim, placed on a white marbled surface. The pie has three clear layers: a thick, crumbly dark brown crust, a pale yellow creamy banana filling, and a fluffy white whipped topping sprinkled with small golden-brown cookie crumbs. A slice of banana with a light golden-brown caramelized edge rests on the whipped cream. A spoon on the plate holds a scoop of the pie showing the creamy texture of the filling and whipped topping. In the background, there is a blurred white bowl filled with smooth peanut butter. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, any vegan cookie that can be crushed into fine crumbs and holds together with butter works well. Biscoff cookies add great flavor, but graham crackers or digestive biscuits are good alternatives.