Vegan Banana Cream Pie

(Featuring Coconut Oil and Almonds)


Got bananas? Then look no further because this vegan banana cream pie will blow your mind! Seriously. I love myself a slice of good pie, I don’t like the heaviness that comes after having it. This chilled goodness will not leave you feeling heavy at all. Full of healthy fats, this pie will leave you feeling satisfied. I can guarantee you’ll make this pie at least twice in a row. Let’s get started!

This pie is:



Lightly Sweet


Full of texture

Sweet + Salty

Ingredient pointers:

Almond meal: Almond meal can be substituted to almond flour. 3/4 cup almonds can be used here as well.

Organic cane sugar: This can be substituted for coconut sugar.

Cashew milk: Cashew milk is a bit creamier however almond milk will do in this recipe. 



3/4 cup gluten-free rolled oats

1/2 cup almond meal

1/4 tsp sea salt 

2 Tbsp organic cane sugar 

1/4 cup melted coconut oil


2 TBS cornstarch

1/4 cup organic cane sugar

1 pinch sea salt 

1 1/2 cups unsweetened cashew milk

1 tsp pure vanilla extract

1 1/2 medium just ripe bananas (sliced)

Coconut whipped cream:

1 14-ounce can coconut cream (refrigerated)

1/2 tsp vanilla extract

3 TBS organic powdered sugar


Sliced almonds

I used an 8x8 baking dish for this recipe instead of a standard pie dish.

I used an 8x8 baking dish for this recipe instead of a standard pie dish.


1. Place a medium glass bowl in the freezer for later. Preheat oven to 350 degrees F and either line an 8x8 baking dish with parchment paper, or grease a standard pie dish. Set aside.

2. Add oats, almond meal, sea salt, and sugar to a high speed blender and mix on high until a fine meal is achieved.

3. Add melted coconut oil. Mix on low until a loose dough is formed, scraping down sides. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

4. Transfer mixture to pie pan or baking dish and spread evenly to distribute. Pack it in tight. 

5. Bake for 15 minutes, then increase heat to 375 F and bake for 5 minutes, or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.

6. In the meantime, prepare pudding by adding cornstarch, sugar, and salt to a small saucepan and whisk in almond milk to avoid clumps.

7. Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.

8. Once it appears "jiggly" whisk in vanilla, and let cool 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 until cooled for about 2-3 hours.

9. Take out your glass bowl from freezer and remove coconut cream can from fridge, being careful not to shake or turn it and remove top. Gently scoop out the top hardened cream into the chilled bowl, leaving any liquid watery portion behind.

10. Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream (3 minutes). Then add vanilla extract and powdered sugar. Beat again until light and airy (2-3 minutes). Set in refrigerator (uncovered) to chill.

11. Once the pudding is completely cooled, is jiggly and set, add to the coconut whipped cream and stir lightly until just combined. Set in refrigerator.

12. 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 set.

13. Serve with sliced almonds on top. 

Servings: 6

Calories per serving: 420 cal