Easy Banana Cream Pie

Banana cream pie with a slice out and some on a fork

5 from 1 vote

Easy Vegan Banana Cream Pie has a cinnamon crust, a creamy vanilla filling, and of course, tons of bananas! This recipe has minimal steps and is naturally dairy-free and gluten-free.

Prep Time15

Cook Time15

Chill Time:1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: bananas, dairy-free, dessert, pie

Servings: pie

Calories: 1797.8kcal

Ingredients

2 packages instant vanilla pudding (my favorite is Simply delish)
3 cups Lovebird Cinnamon Cereal
⅓ cup melted coconut oil
2 very ripe bananas

Instructions

The first step in making this easy vegan banana cream pie is to make the crust. Combine the Lovebird Cinnamon cereal, coconut oil, and into a food processor and process until the cereal becomes a fine powder. Next, scoop out the cereal and coconut oil mixture and place into a 9 or 9.5" pie dish. Press the cereal into the pan in an even layer making it's way up the edges forming a pie crust.
Next, place the pie crust into a preheated 350 degree oven and bake for 10-15 minutes or until the pie crust is slightly golden brown. Remove from the oven and allow to cool while you continue onto the other steps.Make the instant vanilla pudding according to the package instructions. I like to use Simply Delish Vanilla Pudding and I use coconut beverage as the base to keep the banana cream pie dairy-free.
Once the pie crust has cooled, slice very ripe bananas into thin rounds and place on top of the pie crust. Add half of the vanilla pudding and spread out into an even layer. Add another layer of ripe banana slices then cover with the remaining pudding. Place the pie in the refrigerator and allow to set for one hour.
When you are ready to serve, remove the pie from the refrigerator and slice with a knife. I like to serve with a sprinkle of cinnamon or coconut whipped cream, but that is optional. Enjoy!

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