Dairy-Free Banana Cream Pie! Made with REAL dairy-free vanilla pudding. Nobody will ever guess this pie is dairy-free! Easily gluten-free using gluten-free pie crust.

close up shot of sliced banana cream pie on white plate

It’s time to think about Thanksgiving pies! Hooray! Are you a banana cream pie lover? Banana cream pie usually made an appearance at my house for Thanksgiving growing up.

It was nothing fancy – the kind of banana cream pie made with boxed pudding and cool whip. It always seemed like an afterthought pie and the answer to “what should we do with this extra pie crust?”banana cream pie in serving dish with bananas

I hadn’t had banana cream pie for years until I developed this recipe for homemade dairy-free vanilla pudding. This pudding is so creamy and delicious it definitely surpasses any boxed pudding – dairy or not.

No more afterthought banana cream pie – this one is a showstopper!

The dairy-free pudding is what I like to call real deal pudding. Like the chocolate pudding in this Chocolate Pudding Pretzel Pie, it is made with traditional pudding ingredients. No weird ingredients like avocado or tofu here! You also might like these recipes for dairy-free eggnog, dairy-free crème brûlée or dairy-free coconut cream pie.

You also might like this gluten-free banana pudding!

banana cream pie with fork taking bite

You can use any precooked pie crust you like for this pie. Just be sure it is cooked and totally cool before filling. This pie is best eaten a few hours after it’s made. That way the bananas will be fresh and the crust will still be crisp. To save time on Thanksgiving I would recommend making the crust in advance.

I like to top this pie with So Delicious Coconut Whipped Cream. Nobody will ever guess it’s dairy-free!

For more dairy-free comfort food try this dairy-free spinach artichoke dip.

5 from 32 votes

Dairy-Free Banana Cream Pie {Gluten-Free}

Prep Time 15 minutes
Cook Time 10 minutes
Resting time 1 hour
Total Time 25 minutes
Servings 8 servings (1 pie)
You won't believe that this banana pie is dairy free AND gluten free!


For the Vanilla Pudding:

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 4 egg yolks
  • 1/4 teaspoon salt
  • 2 cups unsweetened almond milk
  • 3 Tablespoons Earth Balance Vegan Butter
  • 2 teaspoons vanilla

For the Pie:

  • 1 cooked pie crust of choice gluten-free if needed
  • 2-3 bananas sliced
  • 1 container coconut cool whip I use So Delicious CocoWhip


  • Prebake the pie crust and allow to cool completely.
  • In a medium saucepan, whisk together the sugar, cornstarch, egg yolks and salt. While whisking, slowly about 1/2 cup of the almond milk.
  • Place the saucepan over medium heat and whisk in the remaining almond milk. Cook while whisking constantly, until the mixture begins to bubble. Once bubbling, cook for another 1-2 minutes, stirring constantly, until the pudding is thick and coats the back of a wooden spoon.
  • Remove from heat and stir in the vegan butter and vanilla extract. Let pudding cool for 15 minutes, stirring occasionally.
  • Place a layer of bananas along the bottom of the pie crust. Pour over the cooled pudding. Cover and refrigerate for 1-2 hours until set.
  • Top with coconut cool whip and more bananas. Serve and enjoy!


Any precooked pie crust you like will work for this pie! This pie needs to be served a few hours after it is made or the bananas will brown and the pie crust will get mushy. As a substitution note, this recipe will not work without the egg yolks.


Calories: 293kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 304mg | Potassium: 153mg | Fiber: 1g | Sugar: 18g | Vitamin A: 370IU | Vitamin C: 2.6mg | Calcium: 106mg | Iron: 1mg

You might also like this Gluten-Free Vegan Chocolate Pudding Pretzel Pie!

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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  1. 5 stars
    I just made this pie for thanksgiving, and everyone loved it! We happened to use half coconut milk (canned, unsweetened) and half almond milk egg nog because honestly it was on hand and we got carried away, but it worked like a charm, It was great to make a dessert that EVERYONE in the family can eat, and no one felt left out. I have been told it should be a new holiday tradition! Also, it wasn’t very difficult to make, so that is a huge plus!. Can’t wait to try more of your recipes!

    1. That sounds delicious with the almond milk nog! I’m so glad it is going to be a new tradition for you. Thanks for the comment!

  2. 5 stars
    I am so excited I found this recipe, it is delicious!! I made a meringue topping with the leftover egg whites, but this pie is much better with the coconut whipped cream as suggested. It compliments it very well. Thank you for a slice of heaven in this pie!!

  3. Hi. We can’t use almond milk. Do you know if this recipe would work with a coconut milk drink we make by mixing canned coconut milk with water?

  4. It looks delicious! We don’t eat dairy (which for us includes eggs) if you happen to know of a recipe that is eggless too, please post it!

  5. 5 stars
    I made this on Mother’s Day for the woman at church that can’t have gluten and dairy and everyone loved it!

  6. 5 stars
    Banana cream pie is my favorite desert! But dairy issued dont let me have it. I tried this recipe and it is fantastic!! Love it! Now I can have my favorite desert!

  7. Do you think I could omit the vegan butter if I use a full fat coconut milk instead of the almond milk? Thank you

    1. I don’t think that would work unfortunately! I would follow the recipe exactly to ensure it turns out.

    1. Thanks for catching that! You add them along with the cornstarch and sugar. I’ve updated the recipe 🙂

      1. hi i going to make youre delicous and i going to love it thanks for describing it vary well thx Erin


  8. Hi Erin. This pie sounds mouth-watering! Just wondering if the egg yolks are added at the beginning with the sugar, corn starch and salt? Thanks and can’t wait to try this recipe!

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