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dairy free banana cream pie

Dairy Free Banana Cream Pie.

This banana cream pie is so light and luscious! You will love the delicious filling and the no-bake graham cracker crust.

Course Dessert
Cuisine American, Dairy Free, gluten free, vegan.
Keyword creamy
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 10 hours
Total Time 10 hours 35 minutes
Servings 8
Calories 291 kcal


For the filling:

For the crust:

For the topping:

  • 1 container coco whip
  • 1 banana sliced


Make the filling:

  1. Place the sugar, corn starch, and salt in a saucepan and whisk together. Pour in the non-dairy milk while stirring (to avoid lumps). Turn the heat to medium, and cook while stirring constantly.

  2. Cook over medium heat until bubbling, then reduce heat to low and cook for about 6-7 minutes while stirring. The mixture should start to thicken. Once it is thick enough to coat the back of the spoon, turn off the heat and stir in the mashed banana and the vanilla.

  3. Allow the pudding to cool for about 30 minutes before transferring to a bowl and covering with plastic wrap. Place in the refrigerator for 2 hours.

Make the graham cracker crust:

  1. Once the pudding has chilled, place the graham crackers in the food processor and pulse until they become fine crumbs. Add the melted vegan buttery spread and sugar, and pulse until the mixture comes together.

  2. Press into a pie pan or tart pan. Use waxed paper to firmly press the crust down.

Assemble the pie:

  1. Take the sliced banana and place the slices on top of the graham cracker crust.

  2. Take the chilled pudding, and stir in a ½ cup of the coco whip.

  3. Smooth the filling over the graham cracker crust and sliced banana.

  4. Take the rest of the coco whip and spread that on top of the pudding layer.

  5. Top the coco whip with more sliced banana.

  6. Refrigerate the pie for at least 8 hours or overnight. It will be much easier to slice the pie if you chill it for the proper amount of time.

Recipe Notes

Use the non-dairy milk that works for your diet. Oat milk, rice milk, flax milk, soy milk, any of these would be fine.

If you can't have coconut, use the whipped topping of your choice.

Corn starch is my recommended thickener for this recipe. It's possible that potato starch might work, but I have not tried that.

I did try tapioca starch when testing this recipe, and it made the pudding layer too gummy. I don't recommend it.

Store leftover pie in the refrigerator. It should stay fresh for 3 days.

Nutrition Facts
Dairy Free Banana Cream Pie.
Amount Per Serving
Calories 291 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 1mg0%
Sodium 246mg11%
Potassium 295mg8%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 30g33%
Protein 4g8%
Vitamin A 719IU14%
Vitamin C 9mg11%
Calcium 118mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.