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Caramelized bananas smothered in homemade vegan pudding and a thick layer of whip cream sit atop a nutty walnut crust in this delicious banana cream pie!


8 Slices

Total time

265 minutes




  • pudding:
  • 2 cups dairy free milk (I used Silk Unsweetened Vanilla Cashew Milk)
  • 3 tbs cornstarch
  • ⅓ cup sugar*
  • 1 tsp vanilla extract
  • frozen peas
  • crust:
  • 1 cup walnuts
  • 1 cup oats or oat flour
  • 2 tbs sugar
  • 5 tbs coconut oil (melted)
  • frozen peas
  • banana LAYER:
  • 2 ripe bananas (sliced)
  • 1 tbs brown sugar
  • ½ tsp cinnamon
  • frozen peas
  • coconut Whip Cream:
  • 2 cans full fat coconut milk, chilled
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • frozen peas
  • optional toppings:
  • more sliced bananas
  • ground or whole walnuts


  1. Start with the pudding layer, since it needs time to chill:
  2. Begin by mixing an dissolving the cornstarch into your dairy free milk of choice
  3. Add to a saucepan over medium heat
  4. Stir in sugar and vanilla extract, whisking frequently while the mixture heats up and begins to thicken
  5. Let the mixture reach a gentle boil, making sure to whisk frequently
  6. Lower the heat and allow the mixture to cook for another 6-8 minutes
  7. At this point it won't be as thick as pudding, more like a thicker sauce - it will continue to thicken to pudding consistency as it cools!
  8. Remove from heat and transfer into a bowl
  9. Cover with saran wrap, making sure the wrap is in contact with the top of the pudding (to prevent crusting) and place into the fridge to cool completely
  10. Next, make the crust:
  11. Preheat oven to 350 °F
  12. To a food processor, add walnuts, oats or oat flour and sugar
  13. Process until walnuts are ground and are incorporated with oats and sugar
  14. Add melted coconut oil and continue to process until your mixture sticks together when pressed together between your fingers
  15. Spray or grease a pie dish, and add your crust mixture
  16. Use your fingers to spread the mixture to fully cover the bottom and a bit up the sides of your pie dish
  17. Bake for 25-28 minutes, or until the edges begin to turn golden brown
  18. Set aside to cool
  19. Next, make your banana layer:
  20. Slice up 2 medium sized ripe bananas
  21. Spray or grease a frying pan with a bit of coconut oil and warm to medium-low heat
  22. Once the pan is warm, add your bananas in a single layer
  23. Sprinkle with half the sugar and half the cinnamon
  24. Allow to cook for 2-3 minutes, then flip banana slices to the other side
  25. Sprinkle with remaining sugar and cinnamon, and cook for another 2-3 minutes
  26. Once the bananas are sufficiently caramelized, remove from heat
  27. Transfer to a bowl/dish and allow to cool for a few minutes
  28. Coconut whip cream:
  29. Remove the hard coconut cream portion from your chilled cans of coconut milk into a large bowl
  30. Reserve the remaining coconut water for use in other deliciousness (I add a few tablespoons to my post-workout chocolate smoothies = BEST)
  31. Using a stand or electric mixer, mix the coconut cream until it is light and fluffy (a few minutes)
  32. Add powdered sugar and vanilla extract, and continue to whip for a few more minutes
  33. Place into the fridge until you're ready to use
  34. Assemble your pie:
  35. Once your pudding is completely cooled, it's go time!
  36. Start by layering your caramelized bananas onto the crust. I leave about half an inch bare around the edges of the crust
  37. Give the pudding a nice thorough stir, then add on top of bananas and spread
  38. Spread coconut whip cream over the top of the whole pie
  39. Top with any extras you'd like! I used some ground walnuts and more banana slices
  40. Pop this baby in the fridge for a few hours to completely cool and set
  41. Enjoy!
  42. View the recipe instructions at Sweet Like Cocoa

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