Banana Cream Pie with Candied Pecans (Vegan + GF)
Vegan and gluten free, this banana cream pie features layers of sliced banana and creamy pudding.
Enjoy the buttery, vanilla no-bake cookie crust of this classic delight. A banana lover’s dream, this recipe is rich, silky, and indulgent.
What comes to mind when you think of your favorite type of pie? Maybe key lime, berry, or pumpkin? For me, it’s almost too hard to choose!
I’ve always loved banana cream pie because of how sweet, creamy, and comforting it is. It’s a pie I can enjoy year round, any day of the week! Most pies have seasonal aspects to them, but banana cream pie hits the spot no matter what time of year.
Since going vegan, I haven’t been able to enjoy some of my favorite sweets. Where are the readily available alternatives? Finding a vegan pre-made banana cream pie is next to impossible, and making it myself was too complicated and wouldn’t turn out the same with vegan replacements - or so I thought.
After trying a few recipes I found online, the only thing to regret is not making this pie sooner. When I tell you it was one of the tastiest and richest desserts I’ve ever had in my life, I’m not kidding. When I took the first bite, all I could say was “wow”.
Vegan Alternatives in this Banana Cream Pie
One of the best things about the rise in veganism, is that so many amazing vegan products are becoming more accessible to the masses, allowing more people to easily limit their intake of animal products by making mindful swaps.
Plant-based whipped cream is one of my favorite vegan products. In this recipe, I used “Coco Whip” by the brand So Delicious in order to make the banana cream pie extra fluffy and silky. Coco Whip has the exact same consistency and taste as traditional Cool Whip, but without the dairy. Alternatively, any non-dairy whipped cream will work as well.
In this recipe, we also use dairy-free creamer, giving the pie a smooth finish. Our favorite brands are Silk and Nutpods, but any vegan creamer will do.
If plant-based whipped cream and creamer are not accessible for you – don’t worry. You can make a multitude of easy swaps that are easy to find at most grocery outlets, like silken tofu and coconut cream. See the recipe notes section for exact ingredients and measurements for all swaps.
Banana Cream Pie with Candied Pecans (Vegan + GF)
Recipe Author: Nicole Riggs
A classic, old-fashioned delight made vegan and gluten-free. This banana cream pie features delectable layers of sliced banana and creamy pudding stacked on top of a buttery, vanilla no-bake cookie crust. A banana lover's dream, this recipe is rich, silky, and indulgent.
Equipment
High-speed blender
Saucepan
Skillet
Pie pan (8")
Whisk
Ingredients
COOKIE CRUST
28 GF vanilla wafers or any vanilla cookie
5 tbsp vegan butter
PIE FILLING
1/3 cup cornstarch or arrowroot starch
1/2 cup cane sugar
1 1/2 cups sweetened dairy-free creamer or plant-based condensed milk
1 cup plant milk
4 oz plant-based whipped cream I used So Delicious Coco Whip
2 tbsp vegan butter
1 tbsp nutritional yeast or 1/2 tsp turmeric
3 bananas
CANDIED PECANS
1/3 cup raw pecans
3 tbsp brown sugar
2 tbsp maple syrup
1 tbsp coconut oil
Instructions
COOKIE CRUST
Crush vanilla wafers into small pieces by placing in a sealed bag and smashing with your hands, or using a food processor to break them up.
Combine cookie crumbs with butter in a food processor or manually, until evenly combined.
Firmly press cookie & butter mixture into an 8" pie pan, making sure to press against the sides to create a supportive pie crust.
Refrigerate pie crust for at least 1 hour.
CANDIED PECANS
In a small nonstick pan, heat brown sugar, maple syrup and coconut oil on medium heat until combined. Add pecans, tossing in the mixture until thoroughly coated. Cook for a few minutes, or until fragrant.
Place on parchment paper and allow to cool.
PIE FILLING
In a medium saucepan, combine cornstarch, cane sugar & salt. Then, add the dairy-free creamer and plant milk and mix until well combined.
Stirring frequently, bring mixture to a boil until it starts to thicken. Remove from heat and whisk away any lumps.
In a high speed blender, pulse whipped cream, vegan butter, and nutritional yeast (or turmeric). Add this mixture to the saucepan and mix until well combined to create the pie filling. Allow to cool.
Remove pie crust from the refrigerator. Pour 1/3 of the pie filling onto the crust and spread evenly. Top with a layer of sliced bananas. Repeat three times.
Top with candied pecans and additional whipped cream.
Refrigerate for two hours before serving.
Notes
Swaps for Coco Whip: plant-based whipped cream (any kind): 4 oz or 1/2 cup silken tofu: 1/2 block coconut cream: 1/2 cup
Swaps for dairy-free creamer: plant-based condensed milk: 1 1/2 cups coconut cream: 1 1/2 cups
Swaps for corn starch: arrowroot starch: 1/3 cup
