Description
This Vegan Banana Cream Pie is a luscious, dairy-free dessert featuring a crunchy Biscoff cookie crust, layers of banana slices, and a creamy, rich custard made with oat milk and vegan butter. Naturally sweetened and topped with fluffy vegan whipped cream, this pie is perfect for those seeking a delicious plant-based treat.
Ingredients
Scale
Crust
- 250 g Biscoff cookies (or other vegan cookies)
- ½ teaspoon sea salt
- 80 g vegan butter (block-style)
Filling
- 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)
Topping
- 1 batch vegan whipped cream (chilled until ready to use)
- Additional banana slices (for garnish)
- Crushed cookies (optional, for garnish)
Instructions
- Prepare: Lightly grease the base and sides of a 9.5″ pie dish with a removable base with some oil or vegan butter, then line the base with a circle of parchment paper to prevent sticking.
- Make the crust: Add the Biscoff cookies and sea salt to a food processor and blitz for about a minute until finely ground. Add the 80 g vegan butter and blend again until the mixture sticks together into a soft dough consistency.
- Press crust: Press the cookie mixture evenly into the base and sides of the prepared pie pan using a spatula or flat-bottomed glass to compact it well. Place the crust in the freezer to set while preparing the filling.
- Coat bananas: Slice 300 g (about 3) of the bananas into coins and toss them with 3 tablespoons of freshly squeezed lemon juice to coat and prevent browning.
- Layer crust: Spread the Biscoff spread evenly over the chilled crust, smoothing it out with the back of a spoon or spatula. Arrange the lemon-coated banana slices in an even layer on top of the spread.
- Prepare filling base: Mash the remaining banana with 1 tablespoon lemon juice using a fork and set aside. In a saucepan, whisk together cornstarch, sugar, oat milk, and vegan yogurt until smooth and lump-free.
- Cook custard: Place the saucepan over medium heat and whisk continuously as the mixture comes to a gentle simmer. Reduce heat to low and cook for 5-8 minutes, stirring constantly and alternating between whisking and spatula stirring to avoid burning, until the custard thickens substantially.
- Flavor custard: Remove the saucepan from heat and stir in the mashed banana, remaining sea salt, vanilla bean paste, and cubed vegan butter. Whisk until the butter melts and the mixture is smooth. Optionally, strain through a fine-mesh sieve for an extra silky texture.
- Set filling: Pour the thickened filling over the banana layer in the pie crust and smooth the surface with a spatula. Cover the pie and refrigerate for 4-6 hours, allowing the filling to set completely.
- Garnish: Just before serving, top the pie with chilled vegan whipped cream, additional banana slices, and crushed cookies if desired for added texture and decoration.
- Serve and store: Serve chilled. For best quality, consume within 1-2 days. Prepare the pie without the whipped cream and additional banana slices up to a day in advance; cover and keep refrigerated, then decorate immediately before serving.
Notes
- Use ripe but not overly spotty bananas for best flavor and texture.
- If vegan whipped cream is unavailable, blend chilled coconut cream with a bit of powdered sugar for a homemade version.
- Press the crust firmly to avoid crumbling when slicing.
- Passing the custard through a fine sieve is optional but helps create a smoother custard.
- Make sure to refrigerate the pie long enough for the filling to fully set for clean slices.
- You can swap Biscoff spread with peanut butter for a different flavor profile.
- Use gluten-free cookies if you want to make this pie gluten free.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
Keywords: Vegan Banana Cream Pie, Dairy-free Pie, Biscoff Crust, Vegan Dessert, Plant-based Pie, Banana Pie, Vegan Custard Pie
