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EASY Vegan Banana Pudding Pie

July 20, 2022

This Vegan Banana Pudding Pie is one of our favorite banana desserts to make with an easy homemade crust, banana pudding filling and it is gluten-free and vegan!This Vegan Banana Pudding Pie is one of our favorite gluten-free banana desserts to make with an easy homemade crust, banana pudding filling.

I have been wanting to make and eat banana pudding pie for MONTHS now and it finally happened!!

I was always so intimidated to make pie crust and instead of making an elaborate traditional one, I made a healthier paleo and vegan version. You only need a few ingredients and it doesn’t require a lot of effort to make. Which is so key for me when it comes to any recipe.

The banana cream pudding filling in this is too die for. And it is also really simple and made with just a few ingredients. It doesn’t use pudding mix and it is vegan, gluten-free and lower in sugar than most banana pies. This is 100% the type of dessert you will want to make over and over again this summer!

I cannot wait to hear what you think of this!! Don’t forget to tag me on Instagram and Tiktok if you try it.

What ingredients you need to make vegan banana pudding pie:

  • Gluten-free rolled oats – you can also use gluten/regular rolled oats if that’s all you have! Just steel cut oats wouldn’t work as well
  • Raw pecans or almonds – either nut here works. I used pecans when I made it but almonds work too
  • Coconut sugar – only a touch of sugar in this crust and it is just the right amount!
  • Liquid coconut oil – you could also use melted butter as well if you prefer
  • Full-fat coconut cream – set in fridge for a few hours before use. You need the creaminess of the coconut milk so another dairy-free milk wont work
  • Bananas – the star of the show!
  • Maple syrup – this is the sugar we use to sweeten the filling
  • Vanilla extract + cinnamon – add these into the filling too
  • Tapioca flour – I like using this as a thickener for the filling

How to make banana creamy pie:

  1. Preheat oven to 350 degrees and grease an 8-inch pie dish
  2. Add oats, pecans and coconut sugar to food processor and pulse until consistency is a fine meal
  3. Add the melted oil and pulse/mix on low until the dough is formed
  4. Remove lid and mix with spatula and make sure ingredients are evenly combined
  5. Add mixture to pie dish and press down firmly to set and form the crust, making sure you pack up the sides too
  6. Bake in oven for 15-18 minutes or until crust is just about golden (and smells amazing!)
  7. While crust makes the banana filling by adding both cans of coconut cream into the mixing bowl (just the thick cream on top!)
  8. Add the maple syrup, vanilla, mashed banana and cinnamon and mix with hand mixer or stand mixer to combine (consistency should be airy and thick!)
  9. Pour banana mixture onto the crust and set in fridge for at least 2 hours to set (can set overnight)
  10. Add toppings right before serving and enjoy!

FAQs on making banana pudding pie:

  • Is banana pudding pie made of pudding? Traditionally – yes! But we don’t use a pudding mix here. This is a vegan version and has a homemade graham cracker-like crust to go with it.
  • Can I use a store-bought crust instead of making my own? Of course. Use a graham cracker crust as that would work best as a replacement here.
  • How long does banana pudding pie last? You can store it in the fridge for up to 5 day.

A few other healthy and delicious desserts to make:

4-ingredient Strawberry Shortcake Ice Cream Bars

Rice Krispie Treats on a Stick

Chocolate Chunk Banana Bread Cookie Skillet (grain-free)

Gluten-free Strawberry Banana Bread

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Vegan Banana Pudding Pie

This Vegan Banana Pudding Pie is one of our favorite banana desserts to make with an easy homemade crust, banana pudding filling and it is gluten-free and vegan!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 2 hours 25 minutes

Ingredients

Scale

Pie crust:

Banana filling:

  • 2 14-ounce cans full-fat coconut cream (set in fridge for a few hours before use)
  • 2 bananas, mashed
  • 1/4 cup maple syrup
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 tablespoon tapioca flour

For topping:

  • 12 sliced bananas
  • Coconut flakes

Instructions

  1. Preheat oven to 350 degrees and grease an 8-inch pie dish
  2. Add oats, pecans and coconut sugar to food processor and pulse until consistency is a fine meal
  3. Add the melted oil and pulse/mix on low until the dough is formed
  4. Remove lid and mix with spatula and make sure ingredients are evenly combined
  5. Add mixture to pie dish and press down firmly to set and form the crust, making sure you pack up the sides too
  6. Bake in oven for 15-18 minutes or until crust is just about golden (and smells amazing!)
  7. While crust makes the banana filling by adding both cans of coconut cream into the mixing bowl (just the thick cream on top!)
  8. Add the maple syrup, vanilla, mashed banana and cinnamon and mix with hand mixer or stand mixer to combine (consistency should be airy and thick!)
  9. Pour banana mixture onto the crust and set in fridge for at least 2 hours to set (can set overnight)
  10. Add toppings right before serving and enjoy!

Notes

*Store leftovers in fridge for 5 days

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