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Meaningful Eats

Dairy-Free Banana Cream Pie {Gluten-Free}

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


For the Vanilla Pudding:

  • ½ cup sugar
  • ¼ cup cornstarch
  • 4 egg yolks
  • ¼ 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 ½ 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