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Vegan Banana Pudding Pie

A bit of work and a few hours of resting time are well worth the reward of this deliciously sweet and silky pie. It's the perfect treat to beat the summer heat!
Servings 8
Prep Time 30 mins
Cook Time 18 mins
Total Time 4 hrs


For the crust

  • 2 cups oats
  • 1/2 cup dates
  • 1/3 cup sunflower seed butter
  • 2 - 4 tbsp coconut milk beverage I used So Delicious

For the pudding

  • 2 cups plant based milk I used So Delicious vanilla coconut milk
  • 1/4 cup corn starch
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

To assemble

  • 2 bananas thinly sliced (3 if you’d like to decorate the top of the pie with banana slices)
  • 9 oz container of CocoWhip any dairy free whip will work


Make the crust

  • Preheat your oven to 350°F. In a food processor, puree all of your crust ingredients, except for the milk. Pulse in your coconut milk, one tablespoon at a time. You want the crust to stick together when pinched with your fingers. Once you’ve got a good, sticky texture, press your crust firmly into the bottom and up the sides of an 8 inch pie pan. Bake for 12-15 minutes, until golden brown. Cool for ten minutes.

Make the pudding

  • While your crust is baking, prepare your pudding. In a saucepan, whisk together the corn starch, sugar, and salt. Slowly whisk in the coconut milk over medium-low heat, and continue to stir until the mixture starts to thicken (about 10 minutes). Stir for another 2 to 3 minutes until it reaches a good thickness, and then add in your vanilla. Let the pudding cool for ten minutes.

Fill the pie and chill

  • After your crust and pudding have cooled for ten minutes, it’s time to start assembling your pie. Top your crust with a thin layer of banana slices, and then pour in your pudding. Gently spread the pudding evenly over your pie pan. Cover with plastic wrap tightly, making sure that the wrap doesn’t touch the top of the pudding. Refrigerate until firm, about three hours or until you’re ready to serve.

Assemble the pie

  • You’ll want to refrigerate your CocoWhip for 3-4 hours to soften, before you add it to your pie. Once your pudding is set and your Cocowhip is softened, it’s time to add the final layers. Remove the wrap from your pie, and add another thin layer of bananas on top of your pudding. Spread the entire container of CocoWhip gently and evenly on top of that layer, then decorate with sliced bananas if you’d like. Serve immediately, and try not to eat the whole thing!


If you notice that you’re pudding is too sloppy when you cut a slice of pie, you can put the pie in the freezer for an hour or two to firm up. You can also prepare this pie in advance and freeze. You’ll want to let it thaw for an hour or two before serving. Since bananas brown, I recommend leaving the bananas off the top layer until right before you serve it.
Calories: 309kcal
Course: Dessert
Cuisine: American


Calories: 309kcal | Carbohydrates: 53g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 62mg | Potassium: 281mg | Fiber: 4g | Sugar: 25g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 2mg