As I sifted through my collection of wholesome recipes, a light-bulb moment struck when I stumbled upon this Raw Vegan Banana Cream Pie idea. It’s pure culinary magic—a colorful, gluten-free delight that combines the creamy sweetness of ripe bananas with a nutrient-dense crust that makes me feel good about indulging. Not only is this dessert deceptively simple to prepare, but it also doubles as an energizing breakfast option for those busy mornings when you need a sweet treat on the go. Packed with healthy fats and made dairy-free, this pie caters to a variety of dietary preferences without sacrificing flavor. Curious how you can whip up this enticing pie that everyone will love? Let’s dive in!

Why is this pie a must-try?

Simplicity at Its Best: This Raw Vegan Banana Cream Pie is a breeze to make, requiring no baking skills—just blend, press, and freeze!

Incredibly Delicious: The creamy banana filling beautifully pairs with the crunchy, nutty crust, delivering a satisfying dessert experience without the guilt.

Versatile Treat: Enjoy it as a dessert or a delightful breakfast option; it’s perfect for any occasion!

Crowd-Pleaser: Even meat-lovers will be swayed by this tasty, nutrient-rich pie that everyone will adore.

Healthy Indulgence: Packed with wholesome ingredients and healthy fats, this pie is a smarter alternative to traditional desserts.

Give it a try, and for more tasty options, check out my One Bowl Banana Bread or Chocolate Chip Banana Bread.

Raw Vegan Banana Cream Pie Ingredients

For the Crust
• Walnuts – Provides structure and healthy fats; substitute with additional pecans for a different flavor.
• Rolled Oats – Adds bulk to the crust; for a nut-free version, replace with extra walnuts, or omit if making a fully raw version.
• Shredded Coconut – Contributes flavor and texture to the crust; unsweetened coconut flakes can be used for added sweetness.
• Dates – Acts as a natural sweetener and binds the crust; you can use other dried fruits like figs as a substitute.
• Sea Salt – Enhances flavor; a smaller amount of table salt can be used if preferred.

For the Filling
• Coconut Oil (melted) – Provides richness to the filling; omit for an oil-free version, using coconut cream instead.
• Maple Syrup – Sweetens the filling; agave nectar can be a substitute for raw vegan diets.
• Lemon Juice – Balances sweetness and adds acidity; lime juice can be used for a different flavor profile.
• Cashews – Essential for a creamy filling; nut-free alternatives may not yield the same creamy texture.
• Banana – The main flavor in the filling; overripe bananas work best for sweetness.
• Almond Milk – Adjusts the consistency; any plant-based milk like oat or soy can work in its place.
• Vanilla Extract – Enhances overall flavor; almond extract can be used for variation if desired.

For the Topping
• Coconut Milk (for whipped cream) – Creates a creamy topping; must be chilled overnight to separate cream from liquid.

Enjoy making this Raw Vegan Banana Cream Pie, an indulgent dessert that’s gluten-free and delicious!

Step‑by‑Step Instructions for Raw Vegan Banana Cream Pie

Step 1: Prepare the Pie Plate
Start by greasing a 9-inch pie plate with melted coconut oil and lining the bottom with parchment paper. This will ensure your Raw Vegan Banana Cream Pie comes out easily after freezing. Set it aside while you make the crust.

Step 2: Make the Crust
In a food processor, combine walnuts and rolled oats, pulsing until it resembles a coarse meal. Next, add the shredded coconut, dates, and sea salt, blending until the mixture clumps together and holds its shape. This crust will provide a delicious base for your pie.

Step 3: Form the Crust
Taking the crust mixture, press it evenly into the bottom and up the sides of the prepared pie plate. Ensure it’s firmly packed to create a sturdy structure for the Raw Vegan Banana Cream Pie. Smooth the surface for an aesthetically pleasing finish, then set it aside.

Step 4: Blend the Filling
In a high-speed blender, combine the melted coconut oil, maple syrup, lemon juice, cashews, banana, sea salt, vanilla extract, and almond milk. Blend on high until you achieve a smooth and creamy consistency. This filling will be rich and delectable, so take your time to ensure it’s perfectly blended.

Step 5: Assemble the Pie
Pour the creamy filling mixture into the prepared crust, using a spatula to smooth it out evenly. Cover the pie with foil and place it in the freezer, allowing it to set for 5-6 hours or overnight for best results. This step is crucial for your filling to firm up.

Step 6: Make the Coconut Whipped Cream
Once the pie is set, it’s time to prepare the topping. In a mixing bowl, whip the chilled coconut cream with maple syrup and a splash of vanilla extract until light and fluffy. This creamy topping will add an extra layer of indulgence to your Raw Vegan Banana Cream Pie.

Step 7: Prepare Almond Butter Caramel (Optional)
For an extra touch, create an almond butter caramel. In a small saucepan over medium heat, combine coconut cream and coconut sugar, whisking until thickened, then stir in almond butter. This delicious sauce can be drizzled on top to make your pie even more irresistible.

Step 8: Garnish and Serve
Once ready to serve, take your frozen pie out of the freezer and allow it to thaw for about 10 minutes for easier slicing. Garnish with the coconut whipped cream, a drizzle of almond butter caramel, and fresh banana slices. Visualize the creamy layers waiting to be enjoyed!

Make Ahead Options

These Raw Vegan Banana Cream Pies are perfect for busy home cooks looking to save time during hectic weeknights! You can prepare the crust up to 3 days in advance by blending the walnuts, oats, shredded coconut, dates, and sea salt, then pressing it into your pie plate. Store the crust in the fridge, covered tightly to prevent drying out. You can also make the filling and refrigerate it for up to 24 hours; just give it a quick stir before pouring it into the crust. When it’s time to serve, simply freeze the assembled pie for 5-6 hours (or overnight) and whip the coconut cream just before garnishing to ensure it’s light and fluffy. This preparation not only saves you time but also guarantees a delicious dessert that’s just as delightful as when made fresh!

What to Serve with Raw Vegan Banana Cream Pie

Indulging in a slice of this luscious pie deserves a delicious accompaniment that enhances its flavors and textures.

Fresh Fruit Salad: A vibrant mix of seasonal fruits brightens the plate and adds a refreshing contrast to the rich pie.
Nutty Granola: Crunchy granola adds texture and a nutty boost, making it a perfect partner for breakfast or a light snack.
Herbal Tea: A soothing cup of chamomile or peppermint tea brings a calming element that complements the pie’s sweetness.
Coconut Yogurt: Creamy coconut yogurt adds a delightful tang, enhancing the smoothness of the pie while keeping it dairy-free.
Chocolate Drizzle: A light drizzle of dark chocolate sauce enhances the dessert experience, introducing a rich, indulgent layer to the flavors.
Almond Butter: A dollop of almond butter on the side mirrors the almond extract’s flavor and offers a satisfying, nutty taste.
Chilled Sparkling Water: Refreshing sparkling water with a squeeze of lemon cleanses the palate and pairs impeccably with sweet desserts.
Vegan Ice Cream: A scoop of your favorite vegan ice cream adds a cool creaminess, an irresistible pairing to the velvety pie.

Expert Tips for Raw Vegan Banana Cream Pie

Chill the Coconut Milk: Ensure you refrigerate two cans of coconut milk overnight to achieve thick cream for whipped topping and caramel.

Use a High-Speed Blender: For a luxuriously smooth filling, a high-speed blender is essential. A standard blender may leave lumps in your creamy filling.

Press Firmly: When forming the crust, press the mixture firmly into the pie plate. This prevents it from crumbling when you serve the Raw Vegan Banana Cream Pie.

Choose Overripe Bananas: For optimal sweetness and creaminess, use overripe bananas in the filling. Their natural sugars elevate the flavor.

Experiment with Sweetness: Adjust the sweetness to your preference by varying the amount of maple syrup and types of bananas used. This pie is versatile!

How to Store and Freeze Raw Vegan Banana Cream Pie

Fridge: Store leftover pie in an airtight container in the refrigerator for up to 3 days. The creamy filling will remain fresh and flavorful, making for a delightful snack.

Freezer: For longer storage, wrap the pie tightly in plastic wrap or foil and place it in the freezer for up to one week. This helps maintain its texture and taste.

Thawing: When ready to enjoy, remove the pie from the freezer and let it thaw at room temperature for about 10 minutes before slicing. This makes cutting easier and ensures a smooth experience.

Reheating: This pie is best enjoyed chilled, so avoid reheating. Instead, serve it cold, garnished with the coconut whipped cream for a refreshing treat.

Raw Vegan Banana Cream Pie Variations

Feel free to mix things up and personalize this delicious pie to suit your taste preferences!

Nut-Free: Replace walnuts and rolled oats with a combination of sunflower seeds and extra shredded coconut for a nut-free crust.
Chocolate Lovers: Add 2-3 tablespoons of unsweetened cocoa powder to the filling for a rich chocolatey flavor that pairs beautifully with the bananas.
Mini Pies: For a fun twist, create mini pies using a muffin tin—perfect for bite-sized indulgence at parties or gatherings.
Tropical Paradise: Enhance the flavor by folding in diced fresh pineapple into the filling, making it a tropical delight that’s perfect for summer.
Spicy Comfort: Add a pinch of cinnamon or a dash of nutmeg to the filling to warm up the flavors, creating a cozy treat that feels extra comforting.
Creamy Addition: Toss in a scoop of your favorite dairy-free yogurt into the filling for an extra creamy texture while adding probiotics.
Berry Good: Top the pie with fresh mixed berries like strawberries, blueberries, or raspberries for a burst of color and a hint of tartness to contrast with the sweetness.
Almond Joy: Drizzle melted dark chocolate and sprinkle toasted coconut on top to create an Almond Joy-inspired indulgence that will make your taste buds dance!

Whether trying a new chocolatey twist or adding a hint of spice, this pie’s versatility allows it to shine in countless variations. And if you fancy more delectable ideas, be sure to check out my Hearty Vegan Vegetable Stew or my luscious Strawberry Cream Cheese.

Raw Vegan Banana Cream Pie Recipe FAQs

What bananas should I use for the filling?
For the best flavor and creaminess, I highly recommend using overripe bananas. The natural sugars develop as they ripen, enhancing the sweetness and texture of your filling. Look for bananas with brown spots, as they’ll create the most deliciously sweet and creamy filling!

How can I store the Raw Vegan Banana Cream Pie?
You can store any leftover pie in an airtight container in the refrigerator for up to 3 days. Just make sure to cover it well to prevent it from absorbing any other flavors. For longer storage, wrap the pie tightly in plastic wrap or foil and place it in the freezer for up to one week. Remember to allow it to thaw at room temperature for about 10 minutes before slicing for easier cuts.

Can I freeze slices of the pie?
Absolutely! You can slice the pie into individual servings and wrap each slice in plastic wrap or foil before placing them in an airtight container. This helps maintain the flavor and texture. Thaw each slice on the counter for around 10 minutes before enjoying to ensure it remains perfectly creamy.

What should I do if my filling seems too runny?
If your filling is too runny, it may be due to using too much liquid or not blending the ingredients long enough to achieve the proper consistency. A quick fix would be to add more cashews, which will thicken the filling as they blend. Blend for a longer time to ensure a smooth, unified mixture. If it still doesn’t thicken enough, refrigerate the pie for a little longer to help it set before serving.

Are there any dietary considerations with this recipe?
Yes! This Raw Vegan Banana Cream Pie is inherently dairy-free, gluten-free, and nut-free versions can be created by substituting the fillings. However, be cautious with nut allergies, especially with the cashews and walnuts. If you’re making this for someone with allergies, consider using seeds like sunflower or pumpkin seeds as alternatives.

Can I make this recipe ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully! Just prepare the pie according to the steps, freeze it, and remove it about 10 minutes before you’re ready to serve. The pie will thaw perfectly, saving you prep time on the day-of and allowing you to impress your guests effortlessly.