Description
This vegan banana cream pie features a crunchy Biscoff cookie crust layered with lemon-coated banana slices, a creamy banana custard filling made with oat milk and vegan butter, and topped with fluffy vegan whipped cream. It’s a luscious, dairy-free dessert that sets in the fridge and offers an indulgent yet plant-based treat perfect for banana lovers.
Ingredients
Scale
Crust
- 250 g Biscoff cookies (or other vegan cookies)
- ½ teaspoon sea salt
- 80 g vegan butter (block-style)
Filling
- 150 g biscoff spread (or peanut butter, room temperature)
- 400 g yellow bananas (about 4 medium bananas – not overly spotty/ripe)
- 4 tablespoons lemon juice (freshly squeezed)
- 100 g cornstarch (cornflour)
- 90 g granulated sugar (use organic if based in the US)
- 500 ml oat milk (or other non-dairy milk)
- 40 g vegan vanilla yogurt (or plain vegan yogurt)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ¼ teaspoon sea salt
- 100 g vegan butter (block-style), cubed
Topping
- 1 batch vegan whipped cream (chilled until ready to use)
- Optional: additional banana slices and crushed cookies for garnish
Instructions
- Prepare the pie dish: Lightly grease the base and sides of a 9.5″ pie dish with a removable base using oil or vegan butter, then line the base with a parchment paper circle to prevent sticking.
- Make the crust crumb: Add Biscoff cookies and sea salt to a food processor. Blitz for about a minute until you get fine crumbs resembling sandy texture.
- Form the crust dough: Add the 80 g vegan butter to the food processor and blend again until the mixture sticks together when pressed, forming a soft dough consistency.
- Shape the crust: Press the cookie dough evenly into the base and up the sides of the prepared pie dish using a spatula or flat-bottomed glass. Make sure the crust is compact and smooth. Place in the freezer to set while preparing the filling.
- Prepare banana slices: Slice 300 g (about 3) bananas into coins and toss them with 3 tablespoons of fresh lemon juice to coat evenly and prevent browning.
- Layer the crust: Spread the biscoff spread evenly over the chilled crust using the back of a spoon or spatula. Arrange the lemon-coated banana slices on top in an even layer.
- Mash remaining banana: Mash the remaining banana (approximately 100 g) with 1 tablespoon lemon juice in a small bowl and set aside for the custard.
- Combine filling ingredients: In a medium saucepan, whisk together cornstarch, sugar, oat milk, and vegan yogurt until smooth with no lumps.
- Cook the custard: Heat the saucepan over medium heat, whisking continuously as the mixture gently simmers. Reduce heat to low and cook for 5-8 minutes, stirring frequently and alternating between whisking and spatula stirring to prevent burning. The mixture will thicken significantly.
- Flavor the custard: Remove the thickened custard from heat. Stir in the mashed banana, ¼ teaspoon sea salt, vanilla bean paste, and cubed vegan butter. Whisk until fully smooth and butter is melted. Optionally strain through a fine mesh sieve for an extra smooth texture.
- Assemble and chill: Pour the banana custard filling over the banana layer in the pie crust. Smooth the top with a spoon or spatula. Cover and refrigerate for 4-6 hours, allowing the filling to set firmly.
- Add topping and serve: Just before serving, spread or pipe chilled vegan whipped cream on top. Garnish with additional banana slices and crushed cookies if desired.
- Storage advice: The banana cream pie is best consumed within 1-2 days. Prepare the pie up to a day in advance without the whipped cream and banana slice toppings, cover tightly, and refrigerate. Decorate just before serving for best freshness.
Notes
- For the crust, any vegan cookie can be substituted if Biscoff is unavailable.
- Use ripe but not overly spotted bananas to maintain sweet flavor and firm texture.
- Organic sugar is recommended if in the U.S. for cleaner ingredients.
- Vegan butter blocks give the best texture for both crust and custard.
- Refrigerate for at least 4 hours to ensure firm set of the custard filling.
- Passing custard through a sieve is optional but provides a silkier smooth finish.
- This pie is best consumed within 2 days for optimal freshness and texture.
