Vegan Banana Coconut Cream Pie
Crazy about Banana Cream Pie? We are, too - but we knew there had to be a better recipe than the classic sugar-laden treat.
Enter this Vegan Banana Coconut Cream Pie - it’s a cleaned-up version of the classic recipe you grew up with and is chock-full of healthy ingredients like the chia seeds and almonds in our Banana Bread cookies, walnuts, bananas, and healthy fats in the coconut cream. There’s no gluten, refined sugars, or dairy in the recipe, so it’ll be a hit with everyone!
If you’re a fan of N’ice cream, we recommend sticking this pie in the freezer for an hour or two before serving - the frozen texture reminds us of ice cream and is the cool treat for a hot summer day.
If you’re making the recipe, be sure to give us a shout on Instagram feed - we’d love to feature your creation and hear what you think!
PREP TIME: 5 min.
TOTAL TIME: 5 min.
For the Crust
- 10 Banana Bread cookies
- 6-8 medjool dates, pitted and soaked in warm water for 5 minutes
- 1 c. of raw walnuts
For the Coconut Cream Filling
- 3 T. cornstarch
- 1 & 2/3 c. coconut milk
- 1/4 c. + 2 T. coconut sugar
- 2 t. vanilla extract
For the Coconut Whipped Cream
- 1 can full-fat coconut milk, chilled in can for 1-2 hours
- 1 Tbsp. maple sugar, optional
- 1 tsp. vanilla extract, optional
- 2 small bananas
- 1-2 Extra Banana Bread cookies, cut into small pieces
- A dash of cinnamon
1. For the crust: Using a food processor, blitz together all ingredients and press the dough into a pie pan, using your palm to smooth out any bumps and pressing the dough up the sides of the pan.
2. For the Vegan Coconut Cream Pie Filling: In a small saucepan, combine the coconut milk, cornstarch, and coconut sugar, whisking together until smooth. Heat the cream filling over medium heat for 2-3 minutes, stirring constantly until the mixture starts to boil. Reduce to low heat and continue to cook, stirring constantly, for 5-6 minutes or until the mixture has thickened. Remove from heat and stair in the vanilla extract.
3. Allow the pudding to cool for 10-20 minutes, then transfer to a glass jar or bowl and place in the fridge for 2-3 hours (or more). The coconut cream pudding will continue to thicken as it cools. If you feel the pudding isn't thick enough after a few hours, add 1-2 T. of chia seeds to help thicken the pudding and add some healthy fats and fiber to your pie!
4. For the Coconut Whipped Cream: Removed the chilled can of full-fat coconut milk from the refrigerator and flip the can upside down. Open the can from the bottom and drain out any liquid. Next, spoon the coconut cream that remains into a small glass jar and whip, using an electric mixer, for 5-10 minutes until soft peaks form. Fold in the maple syrup and vanilla extract if using. Place in the fridge until you assemble the pie.
5. To assemble the pie: Once the pudding has set and you are ready to assemble, slice the bananas into small rounds, placing them at the bottom of the pie crust. Set extra banana slices aside for topping the pie.
6. Next, pour the cooled coconut cream pie filling over the crust, spreading evenly to cover the crust and any bananas. Top with the coconut whipped cream.
7. Finally, top the pie with extra slices of banana, cookie pieces, and a sprinkle of cinnamon. Store the pie, covered, in the fridge for up to 5 days, or store in the freezer for up to 2 weeks.