This Gluten-Free Vegan Banana Cream Pie is:
- super easy to make
- luxuriously creamy
- packed with sweet bananas!
This Banana Cream Pie is made in a similar way to my Coconut Cream Pie and Lemon Pie, and consists of a crispy, flaky pastry crust filled with slices of sweet bananas and rich custard, then topped with fluffy clouds of coconut whipped cream and even more bananas.
A pastry crust might seem like a lot of hassle, but this one is super easy to make because:
- it’s made with 3 simple ingredients
- it doesn’t require chilling
- you can press it into the pie crust with your hands so there’s no rolling pins or floured surfaces required
Plus, it’s buttery and flaky, and honestly undetectably vegan and gluten-free.
Once you’ve pressed the pastry into your pie dish, you can use your fingers or a fork to create a pretty pattern around the sides.
As we’re going to be baking this crust by itself, you’ll also need to use a fork to pierce the surface of the pastry (don’t forget the sides!) so that it doesn’t rise in the oven. You can alternatively use baking beans for this.
Once it’s been baked until crispy and golden brown, you can add a layer of sliced bananas to the bottom, so that you get a sweet, creamy, fragrant banana surprise with every bite.
To make the custard, I use this shop-bought custard powder.
I love this one because it’s:
- naturally vegan, gluten-free + sugar-free
- it’s made with just 4 ingredients
- it works well with plant-based milk – I recommend unsweetened cashew milk, almond milk or oat milk
Once you’ve left the custard to cool completely, you can load up your pie with coconut whipped cream (see recipe for instructions), then top it with even more sliced bananas for extra banana flavour.
This Banana Cream Pie tastes best when fresh, but keeps covered in the fridge for up to a few days so it’s a perfect make-ahead dessert for entertaining!
For more similar desserts, check out my:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Gluten-Free Vegan Coconut Cream Pie:
For the crust:
For the custard:
For the coconut whipped cream:
This Gluten-Free Vegan Banana Cream Pie is super easy to make, luxuriously creamy and packed with sweet bananas!
- 400 g (14oz) tin of full-fat coconut milk
- 2 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
- 2 medium-sized bananas, sliced
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Combine all ingredients in a large bowl until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
- You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
- Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 20.5 cm/8 inch pie dish
- Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn’t puff up in the oven. Alternatively, you can use baking beans
- Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
- Leave to cool slightly before pouring in the filling
- Measure out the milk in a jug or measuring container
- Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug
- Heat up the milk in the pan
- Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely
- Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the saucepan
- Mix well and keep stirring on a low heat for around 5 minutes, until thickened
- Add the maple syrup, taste and add extra if desired
- Once the pastry crust and the custard have both cooled a little, lay out half of the banana slices across the bottom of the pastry crust
- Carefully pour the custard over the top
Leave the pie in the fridge for up to a few hours to set completely before topping with the cream
- You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
- Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
- Place the thick, creamy part into a bowl
- Add the maple syrup and vanilla extract
- Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
- Take the pie out of the fridge, and ensuring that the custard has completely set, carefully cover it with the coconut whipped cream
- Lay the remaining half of the banana slices across the top
- Tastes best when fresh, but keeps covered in the fridge for up to a few days
*You can alternatively use almond flour
**If you can't get hold of a shop-bought custard powder, you can substitute it with the same amount cornflour (cornstarch), which will result in the same texture and flavour, though the colour will be considerably less yellow.
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