Gluten-Free Vegan Banana Cream Pie (Easy Stovetop Filling)
Banana cream pie is one of those desserts that always feels familiar. It’s simple, creamy, and usually something everyone at the table recognizes.
This vegan banana cream pie keeps that same texture and flavor, just made with ingredients that work for gluten-free and dairy-free families. The filling comes together quickly on the stovetop, then chills into a smooth, creamy layer that pairs well with fresh bananas and a simple crust.
It’s also completely gluten-free, dairy-free, egg-free, and can easily be made nut-free depending on the milk you use. The combination of coconut milk and banana gives it a rich texture without needing anything complicated.
This is the kind of dessert that works well when you need something easy to make ahead or serve for a gathering without a lot of extra steps.
Why You’ll Love This Banana Cream Pie
• Easy no-bake dessert
• Gluten-free and dairy-free
• Vegan and egg-free
• Can be made nut-free
• Smooth, creamy filling
• Simple ingredients
• Great for make-ahead
Ingredients for Vegan Banana Cream Pie
This gluten-free dairy-free banana cream pie uses simple ingredients:
- Full–fat unsweetened canned coconut milk – Coconut milk is thicker than most dairy-free milks and I highly recommend it. I use unsweetened, canned coconut milk, with this one being my favorite. You can use another dairy-free milk, but the result will be a bit thinner sauce. ALLERGIC TO COCONUT? Use an equal amount of oat milk in place of coconut milk, and add 2–3 tablespoons of vegan butter to replace the richness that coconut milk provides. Cook and thicken as usual.
- Plant milk (oat or almond) – We love and use unsweetened almond milk, but use oat milk if you need a nut-free option.
- White sugar – I recommend using white sugar only if you’re using the optional food coloring. Or, you can use 1/4 cup white sugar + 1/4 cup brown sugar for a more deep flavor (it just doesn’t color yellow as well).
- Cornstarch
- Salt
- Vanilla extract
- Vegan butter – I love the similar flavor and melt of vegan butter, and prefer it in my dairy-free dishes for both taste and cost. Use a vegan butter like this one I love from Walmart.
- Bananas – One ripe to add flavor into the filling and two yellow and not brown yet for the bottom of the pie.
- Gluten-free pie crust
- Vegan Whipping Cream: To whip into a fluffy topping. This is an essential ingredient, and no, coconut cream will not work for this. But the good news is, vegan heavy cream has become wonderfully easy to find! Use vegan heavy cream like this one from Target or Walmart.
- Powdered sugar
The coconut milk creates a rich base, while cornstarch thickens the filling without eggs. Fresh banana slices add texture and flavor throughout the pie.
How to Make Vegan Banana Cream Pie
Pre-bake the gluten-free pie crust per the crust’s instructions. Set aside to cool completely before adding the filling.
In a saucepan (not on heat yet), whisk together the coconut milk, almond milk, sugar, cornstarch, and salt until smooth.
Place over medium heat and cook, whisking constantly, until the mixture thickens into a pudding-like consistency.
Remove from heat and stir in the vanilla extract and vegan butter until smooth.
Slice bananas and place them in one layer on the bottom of the cooled pie crust.
Pour the filling into the gluten-free pie crust and spread evenly.
Transfer the pie to the refrigerator and chill until fully set.
Before serving, whip the vegan whipping cream with powdered sugar until soft peaks form, then spread or pipe over the pie.
Why We Use Cornstarch Instead of Eggs
Cornstarch thickens the filling and creates a smooth texture without needing eggs. It allows the pie to set while keeping the recipe completely vegan and egg-free. Plus, it’s simpler to make!
How to Make This Nut-Free
To keep this recipe nut-free, use oat milk or another nut-free plant milk and check that your crust and toppings are nut-free.
🥧 How to Make This Banana Cream Pie Paleo
To make this recipe paleo, swap the crust for a grain-free almond flour crust like this one from Wholesome Yum. Replace the cornstarch with arrowroot or tapioca starch (1:1) and use ½ cup coconut sugar instead of white and brown sugar.
Keep the coconut milk base for richness and top with my coconut whipped cream for a creamy, fully paleo-friendly pie.
🥛 Coconut-Free Option (Still Rich & Creamy)
If you can’t use coconut milk, substitute it with oat milk and add an additional 2 tablespoons (1/4 cup total) of vegan butter to bring back the richness. Oat milk gives the most neutral, creamy result and still thickens well, so your filling stays smooth and sliceable.
Is Banana Cream Pie No-Bake?
Traditional banana cream pie often uses a baked crust, but the filling itself is usually made on the stovetop and chilled. This version keeps things simple with a stovetop filling and a gluten-free crust, so most of the recipe doesn’t require baking.
Other Easy Gluten-Free Dairy-Free Desserts
If you like simple desserts like this, you might also enjoy. All of these are gluten-free and dairy-free.
- No-bake Dairy-free Cheesecake
- Chocolate Cream Pie
- No-bake Peanut Butter Pie
- No-bake Grasshopper Mint Pie
- Mini Oreo Cheesecakes
Gluten-Free Vegan Banana Cream Pie
Ingredients
- 1 gluten-free pie crust
- 2 large bananas yellow, not brown; additional to top, if desired
- 1 cup canned full-fat unsweetened coconut milk
- 1 cup almond milk or oat milk if need nut-free
- 1/2 cup white sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 tablespoon + 1 teaspoon vanilla divided
- 2 tablespoons vegan butter
- 6-7 drops natural food coloring yellow, or to your desired shade of yellow; optional, see notes
- 1/2 cup heavy vegan cream to top, can also use 2 cups frozen dairy-free whipped topping
- 1/4 cup powdered sugar to make the whipping cream
Instructions
- Pre-bake the gluten-free pie crust per the crust's instructions. Set aside to fully cool before adding filling.
- In a saucepan (not on heat yet), whisk together the coconut milk, almond milk, sugar, cornstarch, and salt until smooth.
- Place over medium heat and cook, whisking regularly, until the mixture thickens into a pudding-like consistency, about 5 minutes.
- Remove from heat and stir in 1 tablespoon vanilla extract, vegan butter, and food coloring, if using. Cool for 10 minutes, stirring occasionally.
- Slice bananas and place them in one layer on the bottom of the cooled pie crust. Pour the filling into the gluten-free pie crust and spread evenly.
- Transfer the pie to the refrigerator and chill until fully set, at least 4 hours or overnight.
- Before serving, whip the vegan whipping cream with remaining 1 teaspoon vanilla and powdered sugar until soft peaks form, then spread or pipe over the pie.
- Just before serving, add slices of banana to the top of the whipped cream, for decoration if desired.
- Store leftovers covered and in the fridge for 3-4 days.
I’m giving this Vegan banana cream pie 5 stars because my whole family loved it. My son is allergic to Egg and dairy so when I saw This recipe on Instagram I knew I had to try it. I didn’t have food coloring, but use 1/8 tsp. of tumeric while I was heating the filling on the stove and it gave it a very natural banana color without adding any different flavor since it wasn’t much. I’m definitely keeping this recipe around to make for years to come. Perfect Banana Cream Pie recipe that you can’t even tell is “vegan”.
The “perfect” pie that you can’t even tell is vegan?! YES! Mission accomplished! I’m so thrilled to hear it was a hit. And thanks for letting us all know that tumeric worked as an easy food coloring without changing the flavor, that’s great. Thank you for your review – they help me so much!