Why You’ll Love Raw Vegan Banana Cream Pie Recipe
- Completely vegan and made without dairy or eggs.
- No oven is required, making it an excellent no-bake dessert.
- The cashew and banana filling becomes exceptionally smooth and creamy.
- Naturally sweetened with dates, maple syrup, and coconut sugar.
- The walnut, oat, and coconut crust provides a delicious contrast to the creamy filling.
- It can be prepared ahead of time and stored in the freezer until needed.
- Coconut whipped cream makes every slice feel extra decadent.
- The almond butter caramel sauce adds a rich, sweet-and-salty finishing touch.
- Perfect for warm-weather gatherings, celebrations, or whenever you want a refreshing frozen dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust
- 1 cup raw walnuts
- 1 cup large flake rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup soft, juicy pitted Medjool dates, about 12
- 1/4 teaspoon fine sea salt
For the Banana Cream Filling
- 1/3 cup virgin coconut oil, melted
- 1/4 cup pure maple syrup
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups raw cashews, soaked and drained
- 1 large ripe banana
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 3 tablespoons almond milk or another non-dairy milk
For the Coconut Whipped Cream
- Hardened coconut cream from 1 can (400 mL) full-fat coconut milk, refrigerated overnight
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
For the Almond Butter Caramel Sauce
- 1/2 cup chilled coconut cream
- 1/4 cup coconut sugar
- Pinch of fine sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter or peanut butter
- Non-dairy milk, as needed for thinning
Optional Garnish
- Fresh banana slices
- Additional coconut whipped cream
- Almond butter caramel sauce
Directions
1. Prepare the Pie Plate
Lightly grease a 9-inch pie plate with coconut oil. Cut two strips of parchment paper, each approximately 4 inches wide, and arrange them in an X across the bottom of the pie plate, allowing the ends to extend up the sides. The coconut oil will help hold the parchment in place.
These parchment strips will act as handles, making it much easier to lift the frozen pie out of the dish before slicing.
2. Make the Crust
Add the raw walnuts and rolled oats to a food processor fitted with an S-blade. Process until they form a coarse meal.
Add the shredded coconut, pitted Medjool dates, and sea salt. Continue processing until the ingredients form a sticky dough. The mixture should hold together easily when pressed between your fingers.
3. Form the Crust
Crumble the crust mixture evenly into the prepared pie plate. Starting in the center, firmly press the mixture across the bottom of the plate and approximately 2 inches up the sides.
Make sure the crust is packed firmly so that it holds together after freezing.
4. Prepare the Banana Cream Filling
Add the melted coconut oil, maple syrup, lemon juice, soaked and drained cashews, ripe banana, vanilla extract, sea salt, and non-dairy milk to a high-speed blender.
Begin blending on low speed and gradually increase to high. Blend for a couple of minutes, or until the mixture is exceptionally smooth, creamy, and similar in consistency to pudding.
Stop the blender and stir the mixture as necessary if an air pocket forms around the blades.
5. Assemble the Pie
Pour the banana cream filling into the prepared crust. Use the back of a spoon or a spatula to spread the filling evenly and smooth the surface.
6. Freeze
Cover the pie securely with foil or reusable food wrap. Place it on a flat, level surface in the freezer and freeze for 5 to 6 hours, or preferably overnight, until completely firm.
Remove the pie from the freezer about 10 minutes before serving. Use the parchment strips to carefully lift it from the pie plate and transfer it to a cutting board.
Slice with a sharp knife.
7. Make the Coconut Whipped Cream
Open the refrigerated can of full-fat coconut milk without shaking it. Scoop the hardened coconut cream from the top into a mixing bowl, leaving the watery portion behind.
Add the maple syrup, vanilla extract, and a pinch of sea salt. Beat with an electric mixer until light and fluffy with a whipped-cream consistency.
Keep refrigerated until ready to serve.
8. Prepare the Almond Butter Caramel Sauce
Place 1/2 cup chilled coconut cream in a small saucepan over medium-low heat. Heat until melted.
Add the coconut sugar and increase the heat to medium. Cook for approximately 5 minutes, whisking frequently, until small bubbles form around the edges and the mixture develops a rich caramel aroma.
Remove from the heat and immediately whisk in the sea salt, vanilla extract, and almond butter. The caramel will thicken as the nut butter is incorporated.
If you prefer a thinner sauce, stir in a small splash of non-dairy milk until it reaches your desired consistency.
9. Garnish and Serve
Place the sliced pie onto serving plates. Top each piece with coconut whipped cream, almond butter caramel sauce, and fresh banana slices.
Allowing the pie to soften slightly before eating gives the filling its best creamy texture.
Servings and timing
Servings: 8
Prep time: Approximately 25 minutes
Freezing time: 5 to 6 hours, or overnight
Total time: Approximately 6 hours 25 minutes when frozen for 6 hours
For advance preparation, the pie can easily be assembled the day before serving and left in the freezer overnight. Remove it about 10 minutes before slicing so that the filling has time to soften slightly.
Variations
Peanut Butter Banana Cream Pie
Replace the almond butter in the caramel sauce with creamy peanut butter. Peanut butter and banana make an especially rich combination and give the finished dessert a slightly more pronounced nutty flavor.
Chocolate Banana Cream Pie
Add 2 to 3 tablespoons of unsweetened cocoa or cacao powder to the banana filling before blending. You can also finish the pie with cacao nibs or vegan chocolate shavings.
Extra Banana Flavor
For a stronger banana flavor, arrange a thin layer of fresh banana slices over the crust before pouring in the cashew filling. Keep in mind that fresh banana can darken over time, so this variation is best when the pie will be eaten relatively soon.
Pecan Crust
Swap the walnuts for raw pecans. Pecans give the crust a slightly sweeter, buttery flavor that pairs beautifully with banana and caramel.
Peanut Butter Filling
Blend a few tablespoons of creamy peanut butter into the banana filling for a peanut butter-banana version of the dessert.
Simple Banana Cream Pie
Skip the caramel sauce if you prefer a simpler dessert. The frozen banana filling and coconut whipped cream provide plenty of flavor on their own.
Storage/Reheating
Store leftover Raw Vegan Banana Cream Pie in an airtight, freezer-safe container in the freezer. For the best flavor and texture, enjoy it within 1 to 2 weeks.
If storing individual slices, separate them with parchment paper to prevent them from sticking together. This also makes it easy to remove only the number of servings you need.
The coconut whipped cream is best stored separately in an airtight container in the refrigerator and used within a few days. If it becomes firm, gently whip it again before serving.
Store leftover almond butter caramel sauce separately in a covered container in the refrigerator. The coconut ingredients will cause the sauce to become considerably thicker when cold.
This pie does not require reheating. Instead, remove the desired number of slices from the freezer and allow them to sit at room temperature for approximately 10 to 15 minutes before eating.
To warm the caramel sauce, heat it gently in a small saucepan over low heat, stirring frequently. Add a splash of non-dairy milk if necessary to restore a pourable consistency.
FAQs
1. Is this banana cream pie completely vegan?
Yes. The pie is made entirely with plant-based ingredients. Cashews, coconut milk, coconut oil, banana, and non-dairy milk replace the dairy ingredients traditionally used in banana cream pie.
2. Do I have to soak the cashews?
Yes, soaking is highly recommended. Softened cashews blend much more easily and produce the smooth, creamy consistency needed for the filling. Soak them in cool water for about 8 hours or use boiling water for approximately 1 hour when you need a faster option.
3. Can I make this pie without a high-speed blender?
Yes, although the texture may not be quite as silky. A standard blender can work, particularly if the cashews have been thoroughly soaked. Blend for longer and stop occasionally to scrape or stir the mixture as necessary.
4. Why does the pie need to be frozen?
Freezing allows the coconut oil, cashew filling, and other ingredients to firm sufficiently for the pie to hold its shape. Since this is a raw, no-bake dessert, freezing takes the place of traditional baking and setting methods.
5. Can I refrigerate the pie instead of freezing it?
The freezer is recommended because refrigeration alone may leave the filling too soft to slice neatly. Once the pie has completely frozen and set, individual slices can be allowed to soften briefly before serving for a creamier consistency.
6. Why isn’t my coconut cream whipping properly?
The coconut milk may not have been cold enough, or the product may contain too little coconut fat. Refrigerate full-fat coconut milk overnight without shaking the can. When opened, there should be a thick layer of hardened coconut cream at the top. For the best results, keep your mixing bowl and beaters cold as well.
7. Can I make the pie ahead of time?
Yes. This is an excellent make-ahead dessert because it needs several hours in the freezer anyway. Prepare the pie the night before serving, freeze it overnight, and make the toppings ahead of time or shortly before serving.
8. Can I substitute the walnuts in the crust?
Yes. Raw pecans are an excellent substitute and provide a similarly rich texture. Other nuts can also work, although the flavor and consistency of the crust may change slightly.
9. How do I get clean slices?
Remove the pie from the freezer and let it soften for about 10 minutes. Use a large, sharp knife to cut the slices. For especially neat servings, warm the blade briefly with hot water, wipe it completely dry, and clean the knife between cuts.
10. Can I serve the caramel sauce warm?
Yes, but it should be warm rather than extremely hot. A gently warmed caramel sauce creates a delicious contrast with the cold banana cream filling. If the refrigerated caramel is too thick, warm it over low heat and stir in a small amount of non-dairy milk until pourable.
Conclusion
Raw Vegan Banana Cream Pie combines a naturally sweet walnut and date crust with an exceptionally creamy cashew-banana filling for a dessert that tastes every bit as indulgent as a traditional cream pie. Coconut whipped cream and homemade almond butter caramel transform the simple frozen pie into a dessert worthy of celebrations and special occasions.
Because it can be prepared in advance and stored in the freezer, it is also a convenient option when entertaining. Give each slice a few minutes to soften, add plenty of coconut whipped cream and caramel sauce, and finish with fresh banana slices for a creamy, refreshing, and satisfying plant-based dessert.
Raw Vegan Banana Cream Pie
A rich and creamy raw vegan banana cream pie with a naturally sweet walnut-oat crust, silky cashew-banana filling, coconut whipped cream, and almond butter caramel sauce.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup raw walnuts
- 1 cup large flake rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup soft and juicy pitted Medjool dates (about 12)
- 1/4 teaspoon fine sea salt
- 1/3 cup virgin coconut oil, melted
- 1/4 cup pure maple syrup
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups raw cashews, soaked and drained (soak in boiling water for 1 hour or cool water for 8 hours beforehand)
- 1 large, ripe banana
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 3 tablespoons almond or other non-dairy milk
- 1 can (400 mL) full fat coconut milk, refrigerated overnight
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 1/2 cup chilled coconut cream (from 1 can of refrigerated coconut milk; use only the hardened cream that separates to the top)
- 1/4 cup coconut sugar
- Pinch of fine sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter or peanut butter
Instructions
- Grease a 9-inch pie plate with coconut oil. Arrange two pieces of parchment paper, each about 4 inches wide, in an X across the bottom and up the sides to create handles for lifting out the finished pie.
- Make the crust by processing the walnuts and rolled oats in a food processor fitted with the S blade until they form a coarse meal. Add the shredded coconut, dates, and sea salt and process until the mixture forms a dough that holds together when pressed.
- Crumble the crust mixture into the prepared pie plate. Starting in the center, press it firmly over the bottom and a couple of inches up the sides.
- Make the filling by adding the melted coconut oil, maple syrup, lemon juice, soaked cashews, banana, vanilla, sea salt, and non-dairy milk to a high-speed blender. Blend from low to high speed until completely smooth, creamy, and pudding-like, stopping to stir as needed.
- Pour the banana filling over the crust and smooth the top with a spoon.
- Cover the pie and place it on a level surface in the freezer. Freeze for 5 to 6 hours or overnight. Remove from the freezer about 10 minutes before serving, then use the parchment handles to carefully lift the pie from the pan before slicing with a sharp knife.
- For the coconut whipped cream, scoop the hardened cream from the refrigerated can of coconut milk into a bowl. Add 1 tablespoon maple syrup, 1 teaspoon vanilla, and a pinch of salt. Beat with an electric mixer until light and whipped.
- For the almond butter caramel sauce, place 1/2 cup chilled coconut cream in a small saucepan and melt over medium-low heat. Add the coconut sugar, increase the heat to medium, and cook for about 5 minutes, whisking often, until bubbles form around the edges and the mixture develops a caramel aroma. Remove from the heat and whisk in a pinch of salt, 1 teaspoon vanilla, and the almond butter or peanut butter. Thin with a splash of non-dairy milk if desired.
- Slice the pie and serve topped with coconut whipped cream, almond butter caramel sauce, and optional fresh banana slices.
Notes
- For the smoothest filling, use a high-speed blender. A standard blender can be used, but the filling may be less silky.
- Soak cashews in boiling water for 1 hour or in cool water for 8 hours, then drain before blending.
- Refrigerate the coconut milk overnight so the hardened coconut cream separates from the liquid.
- Allow the frozen pie to soften for about 10 minutes before slicing.
- A splash of non-dairy milk can be added to thin the caramel sauce, particularly when reheating.
- Fresh banana slices make an excellent garnish when serving.
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 29 g
- Sodium: 115 mg
- Fat: 45 g
- Saturated Fat: 23 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
