Gluten-Free Vegan Banana Cream Pie Recipe You’ll Love

This easy vegan banana cream pie brings the nostalgia of a classic dessert with far less fuss. A buttery graham cracker crust is layered with dark chocolate and fresh bananas, filled with a silky vanilla coconut custard, and finished with whipped coconut or regular cream and chocolate shavings.

Why You’ll Love This Recipe

This lush vegan banana cream pie uses a coconut-based custard thickened with cornstarch for a smooth, egg-free filling. A simple graham cracker crust, a hidden layer of dark chocolate, ripe banana slices, and a generous whipped topping make it both familiar and special. The custard gets a gentle golden color from a pinch of turmeric (optional) and bright vanilla from a bean or paste for depth.

The recipe is flexible: use dairy-free butter and coconut whipped cream to keep everything vegan, or swap in regular butter and whipped cream if you prefer. Allow the pie to chill for at least 6 hours or overnight so the custard sets properly before topping with whipped cream.

Ingredient Notes

Graham Cracker Crust

• Cooking spray or oil: for the pie pan.
• Graham cracker crumbs: use regular or gluten-free crumbs.
• Cinnamon and fine sea salt: enhance flavor.
• Melted butter: choose dairy-free butter for a vegan crust.
• Dark chocolate: finely chopped to melt into the crust.

Vanilla Coconut Custard

• Powdered sugar and cornstarch: for sweetness and thickening.
• Fine sea salt and turmeric (optional): turmeric adds color without altering taste.
• Full-fat coconut milk: two 13.5-ounce cans for richness.
• Vanilla bean or paste: seeds give the best flavor, paste is a convenient alternative.
• Ripe bananas: fully yellow but not brown, sliced about ½-inch thick.

Topping

• Whipped cream or coconut whipped cream: either works—coconut keeps it vegan.
• Chocolate shavings and flaky sea salt: optional garnishes to finish.

Step-by-Step Instructions

Make the Graham Cracker Crust

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie pan with cooking spray or oil.
2. In a bowl, combine graham crumbs, cinnamon, salt, and melted butter until evenly moistened. Press the mixture into the bottom and up the sides of the prepared pan.
3. Bake the crust for 8 minutes. Sprinkle the chopped dark chocolate over the warm crust, return to the oven for 1 minute to soften the chocolate, then spread it evenly. Allow the crust to cool mostly before assembling the pie; refrigerate briefly to speed cooling if needed.

Make the Vanilla Coconut Custard

1. Off heat, whisk powdered sugar, cornstarch, salt, and turmeric in a medium pot. Add the coconut milk and whisk until smooth. Split the vanilla bean and scrape the seeds into the pot; add the pods as well.
2. Arrange banana slices in a single layer over the cooled crust so they’re ready when the custard is done.
3. Cook the mixture over medium heat, whisking frequently, until it thickens and reaches a boil, about 5–7 minutes. Remove from heat and lift out the vanilla pods.
4. Pour the custard over the bananas in the pie pan. You may have a bit extra depending on your pan depth—save any leftovers for a snack. Press plastic wrap directly onto the custard surface to prevent a skin, and refrigerate at least 6 hours or overnight to set.

Add the Topping, Chill again, and Serve

1. Top the chilled pie with whipped cream or coconut whipped cream, creating swirls as desired. Sprinkle with chocolate shavings and a light pinch of flaky sea salt if you like.
2. Refrigerate 30–60 minutes so the topping firms up. Slice using a damp knife between cuts for clean slices and serve.

Recipe Tips

• If using store-bought graham crackers for gluten-free, process them to fine crumbs in a food processor. This recipe also works with a classic blind-baked pie crust or a cookie crust.
• Substitute powdered monk fruit sweetener for powdered sugar to reduce sugar content.
• If you prefer no chocolate, omit the chocolate layer and shavings—still delicious.
• To make chocolate shavings, run a vegetable peeler along the edge of a dark chocolate bar.

Do Ahead & Storage Tips

• Make the graham cracker crust up to one day ahead. Cool completely, cover lightly, and store at room temperature.
• The assembled pie can be refrigerated for up to one day before serving.
• Store leftovers in an airtight container or covered pie plate in the refrigerator for 2–3 days.

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