Easy Vegan Banana Cream Pie

1 pie
30 min

V VEG NFGFGRF

Easy Vegan Banana Cream Pie has a cinnamon crust, a creamy vanilla filling, and of course, tons of bananas! This recipe has minimal steps and is naturally dairy-free and gluten-free.

How to make this recipe
  1. The first step in making this easy vegan banana cream pie is to make the crust. Combine the Lovebird Cinnamon cereal and coconut oil into a food processor and process until the cereal becomes a fine powder. Next, scoop out the cereal and coconut oil mixture and place into a 9 or 9.5" pie dish. Press the cereal into the pan in an even layer making it's way up the edges forming a pie crust.
  2. Next, place the pie crust into a preheated 350 degree oven and bake for 10-15 minutes or until the pie crust is slightly golden brown. Remove from the oven and allow to cool while you continue onto the other steps.
  3. Make the instant vanilla pudding according to the package instructions. I like to use Simply Delish Vanilla Pudding and I use coconut beverage as the base to keep the banana cream pie dairy-free.
  4. Once the pie crust has cooled, slice very ripe bananas into thin rounds and place on top of the pie crust. Add half of the vanilla pudding and spread out into an even layer. Add another layer of ripe banana slices then cover with the remaining pudding. Place the pie in the refrigerator and allow to set for one hour.
  5. When you are ready to serve, remove the pie from the refrigerator and slice. I like to serve with a sprinkle of cinnamon and some of the leftover cereal. Another great option is to serve with coconut whipped cream. Enjoy!
Equipment you will need
  • 9 or 9.5" pie pan. My favorites are Pyrex and Le Cresuet.
  • Food processor
  • Immersion Blender for mixing up pudding

Lovebird Cereal

The base for this banana cream pie is Lovebird Cinnamon cereal rather than graham crackers. I was so excited when I found Lovebird. Their cereal is gluten-free, grain-free, refined sugar-free, and made with minimal ingredients. Make sure to check out my Strawberry Cereal Bars for another great recipe that uses Lovebird cereal.


Click here to purchase Love Bird Cereal and receive 10% off or use code 'LOVECHEFLAURA' at checkout.


What type of pudding should I use?

The best pudding to use is instant vanilla pudding. Making sure it is instant and does not need too much time to chill and rest in the refrigerator. This allows for this banana cream pie recipe to be made in a flash. My favorite instant pudding is from Simply Delish. This pudding can be made with plant-based milk such as coconut milk and is naturally gluten-free and refined sugar-free.


How to store leftovers

Store leftovers covered in the refrigerator. As the banana cream pie sits, the pie crust will become soft and lose its crunchy texture. Don't worry; it's still fantastic! Enjoy the pie within three days of making.


Chocolate Banana Cream Pie

If you are a chocolate lover like I am, this recipe can be made to be a chocolate banana pie. Instead of using instant vanilla pudding, use chocolate pudding instead. My favorite chocolate pudding is from Simply Delish.

Are you looking for more easy dessert recipes? Make sure to check out these Vegan Dirt Cups, Strawberry Cereal Bars, and


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Recipe details

  • 1  pie
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients


  • 2 packages instant vanilla pudding (my favorite is Simply delish)
  • 3 cups Lovebird Cinnamon Cereal
  • 1/3 cup melted coconut oil
  • 2 very ripe bananas

Instructions


The first step in making this easy vegan banana cream pie is to make the crust. Combine the Lovebird Cinnamon cereal, coconut oil, and into a food processor and process until the cereal becomes a fine powder. Next, scoop out the cereal and coconut oil mixture and place into a 9 or 9.5" pie dish. Press the cereal into the pan in an even layer making it's way up the edges forming a pie crust.
Next, place the pie crust into a preheated 350 degree oven and bake for 10-15 minutes or until the pie crust is slightly golden brown. Remove from the oven and allow to cool while you continue onto the other steps.Make the instant vanilla pudding according to the package instructions. I like to use Simply Delish Vanilla Pudding and I use coconut beverage as the base to keep the banana cream pie dairy-free.
Once the pie crust has cooled, slice very ripe bananas into thin rounds and place on top of the pie crust. Add half of the vanilla pudding and spread out into an even layer. Add another layer of ripe banana slices then cover with the remaining pudding. Place the pie in the refrigerator and allow to set for one hour.
When you are ready to serve, remove the pie from the refrigerator and slice with a knife. I like to serve with a sprinkle of cinnamon or coconut whipped cream, but that is optional. Enjoy!

Love Chef Laura
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