Best 2 Banana Cream Pie Vegan Recipes

Indulge in the delectable flavors of our exquisite Vegan Banana Cream Pie, a symphony of creamy, velvety textures and luscious banana taste that will tantalize your taste buds. This extraordinary pie features a flaky, golden-brown crust that encases a luscious filling of ripe bananas, creamy coconut milk, and a touch of pure vanilla extract. Topped with a dreamy layer of fluffy coconut whipped cream, this pie is a harmonious blend of flavors and textures that will leave you craving for more.

Our collection of recipes offers variations of this classic dessert, catering to diverse dietary preferences and tastes. For those who prefer a gluten-free option, we present a delightful Gluten-Free Vegan Banana Cream Pie, featuring a crispy oat and almond flour crust. Craving a raw, no-bake alternative? Our Raw Vegan Banana Cream Pie is a symphony of wholesome ingredients, with a crust made from nuts, seeds, and dates, and a filling of frozen bananas, creamy cashews, and coconut milk. Experience the magic of a refined sugar-free dessert with our No-Sugar Added Vegan Banana Cream Pie, where natural sweeteners like maple syrup and coconut sugar create a guilt-free indulgence.

Here are our top 2 tried and tested recipes!

COCONUT BANANA CREAM PIE (RAW VEGAN)

Coconut Banana Cream Pie (Raw Vegan) image

This recipe comes from Vanessa Sherwood at gliving.com. However, I simplify this much further and omit the salt, coconut oil, and use dates instead of the agave and it is still amazing! For me its much healthier and easier that way but I'm leaving all the options here for you to decide what if you want them or not. You can substitute dates for the agave nectar - one large medjool (soaked & blended) for each tablesoon agave. I just keep "date paste" standing by for stuff like this. Since your using so much young thai coconut meat you can always use the water for this delicious & energizing drink: Recipe #427475 ENJOY!! (Cook time is set time)

Provided by Mindelicious

Categories < 4 Hours

Time 3h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup macadamia nuts
1/2 cup shredded dried coconut
2 tablespoons agave nectar
1 pinch salt
1 teaspoon coconut oil
2 cups young coconut meat
2 -4 tablespoons agave nectar (to taste)
1 tablespoon lime juice
1/2 teaspoon vanilla extract (or seeds from 1/2 vanilla bean)
1/2 cup virgin coconut oil
1/4 teaspoon salt
coconut water (if needed)
1 -2 banana, sliced in 1/2 inch slices

Steps:

Blend the crust indgredients in a food processor. Add more agave if needed to make crust sticky. Line pie pan with saran wrap and press crust on top or use a tart pan with a removable bottom. Place in freezer while making the filling.
Blend the pie ingredients, except banana slices, in a blender until smooth. Make sure there is enough liquid to have the ingredients swirling in a vortex. Add coconut water, if needed.
Take crust out from freezer and place sliced bananas on top of crust. Pour filling on top of bananas. Place in freezer for 3-4 hours to set. Decorate with walnuts, coconut shavings, or banana slices :D.

BANANA CREAM PIE (VEGAN)

Banana Cream Pie (Vegan) image

I just made this pie and it looks really good and the filling tasted great. I'm going to have a piece of it once it cools. I will top it with a big dollop of Recipe #219030. You will need one Vegan Pie Crust for this recipe. I didn't include the time it took to bake the pie crust in this recipe. The pie crust I used is Recipe #253747.

Provided by Chef Joey Z.

Categories Pie

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup vegan sugar
5 tablespoons arrowroot
2 cups soymilk (non-dairy)
1/2 teaspoon sea salt
1 teaspoon banana extract
1/2 lb firm tofu
2 ripe bananas
2 tablespoons coarsely chopped almonds (roasted)

Steps:

Prepare your favorite single pie crust and blind bake it. Then cool it thoroughly. I included the blind baked pie crust I used in the above description.
Mix the sugar and arrowroot flour in a saucepan. Then stir in the non-dairy milk and salt.
Cook over medium heat, stirring constantly, until very thick.
Remove from the heat and stir in the banana extract. Drain the tofu and blend in a food processor until creamy and smooth.
Add the creamed tofu to the pudding.
I used a hand blender to mix to make sure it was totally smooth.
Put the cooled pudding into your cooled pie crust.
Cut the two bananas into thin slices and place on the top of the pie. You can also place one on the crust or both if you like.
Roast the almonds in a 375°F oven for about 8 minutes, but watch them, they brown fast!
Once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours.
Bon Appetit!

Tips for Making the Best Vegan Banana Cream Pie:

Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your pie will be.
Use a high-powered blender: A high-powered blender will help you achieve a smooth and creamy filling.
Chill your ingredients: Chilling your ingredients before assembling the pie will help it set more quickly.
Use a graham cracker crust: A graham cracker crust is the classic choice for banana cream pie, but you can also use a cookie crumb crust or a pastry crust.
Top with whipped cream: A dollop of whipped cream is the perfect finishing touch for banana cream pie.

Conclusion:

This vegan banana cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling, crunchy crust, and sweet banana flavor, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying dessert, give this vegan banana cream pie a try. You won't be disappointed!