Vegan Banana Pudding Pie

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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!

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



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


  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!


*Store leftovers in fridge for 5 days

  • Author: Rachel