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Chocolate Banana Cream Pie [Vegan]

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A basic banana cream pie with fresh ripe bananas, almond milk, and vanilla pudding. You can totally choose how to build your banana cream pie to your tastes and dietary needs. This is a special occasions recipe and sometimes you want to blow your guests away with a totally vegan and plant-based treat.

Vegan Chocolate Banana Cream Pie

This Recipe is :

Dairy Free Vegan


8 - 10


For the pie

  • 1 graham cracker pie crust (look to see if it contains honey- if concerned, many don’t)
  • 3 oz. semi sweet baking chocolate (dairy free)
  • 3 bananas, ripe
  • 2 cups almond milk or other non dairy milk
  • 1 package vanilla pudding mix (not instant the stovetop kind)

For the Coconut Whipped Cream Ingredients (optional)

  • 1 can coconut milk (regular, not light)
  • 2-3 teaspoons maple syrup or confectioners sugar
  • 1/2 tsp vanilla extract or vanilla powder

For the Chocolate Drizzle Ingredients (optional)

  • 1 oz semi sweet baking chocolate (dairy free)


For the pie

  1. Remove graham cracker crust lid. Melt chocolate in a microwave safe bowl for 1 1/2 to 2 minutes.
  2. With a spatula carefully spread chocolate mixture over crust, gently dragging it up the sides. Set crust in refrigerator to harden.
  3. When chocolate is firm, slice one of the bananas and place half of it on the bottom of the crust. Reserve the other half banana.
  4. Blend 2 remaining bananas with 2 cups almond milk in a blender. Add to a saucepan with vanilla pudding mix and cook as directed on package. This makes the vanilla pudding turn into banana pudding with no artificial flavors. (Bring to a boil over medium to medium high heat, stirring constantly until mixture boils.)
  5. When thickened pour into pie crust and cool until chilled and set. If you want the lowest fat version, stop here and serve as is without coconut whipped cream and chocolate drizzle
  6. Garnish top of pie with remaining banana slices. Cover and refrigerate for 2-3 hours until set.
  7. If desired top with coconut whipped creme and chocolate drizzle, or serve as is for a lower fat version. Instructions below.

For the coconut whipped cream

  1. Place can of coconut milk in refrigerator for 6-8 hours, or in freezer for 3-4 hours until really really cold.
  2. Place metal bowl and egg beaters or immersion blender stick in freezer for minutes.
  3. Remove can from freezer and turn upside down. Open can and pour off coconut water. (reserve for another recipe such as a smoothie).
  4. Remove bowl from freezer and scoop out coconut cream with a spatula and add to chilled bowl.
  5. Whip cream until light and fluffy. Add maple syrup or vanilla extract if desired. Whip again until combined.
  6. Garnish or serve.

For the chocolate drizzle

  1. In a microwave safe bowl melt chocolate (1-1/2 minutes on high).
  2. Drizzle over pie or dessert and serve.





Veronica Grace is a self-taught “chef” and food enthusiast who focuses on promoting a low fat vegan approach to a whole foods diet and lifestyle. She teaches and encourages people to eat fresh plant-based foods as much as possible and stays up to date on current research in the natural health and plant based diet world. So follow along on her inventive food journey and enjoy a simple, tasty healthy lifestyle. Find her at LowFatVeganChef.



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10 comments on “Chocolate Banana Cream Pie [Vegan]”

Click to add comment
Calla LiLy
4 Years Ago


Hinerette Noiram
4 Years Ago

Yum yum yum

Darlene Walker
4 Years Ago

Every time I look at your posts it jumps to a crappy game please fix it, any one else experiencing this?

Happy Vegetarian
4 Years Ago

Looks delicious!

Cari Ayşin Halacoglu
4 Years Ago

Eddie Alvarado

Pete Goldman
4 Years Ago

Amber WANT

Lawrence Underwood
4 Years Ago

Yum. :)

Phyllis A. Gainer-Varian
4 Years Ago

Question??? How would you make this without processed vanilla pudding?? Any suggestions ?

Lorrin Maughan
4 Years Ago


Catherine J Thompson
4 Years Ago



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