Dairy Free Banana Cream Pie
Banana cream pie is one of those desserts that feels almost impossibly indulgent — silky pastry cream, fresh banana slices, a buttery graham cracker crust, and a cloud of whipped topping — and this version delivers every bit of that comfort without a drop of dairy. The secret is chilled full-fat coconut milk, which separates overnight into a thick, rich cream that gets cooked down into a genuinely luscious pastry cream and whipped into billowy peaks for the topping. Tempering the egg yolks into the warm coconut milk gives the filling that classic custardy body you'd expect from a traditional recipe, so there's no compromise on texture here. Layers of ripe banana slices are tucked both beneath and on top of the pastry cream, so every single slice is loaded with fruit. The whole pie serves 8, making it a great option for a dinner party, holiday table, or any occasion where you want to wow a crowd without anyone feeling left out. Plan ahead — the coconut milk needs to chill overnight and the assembled pie sets in the fridge — but the hands-on work is straightforward and completely worth it.
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp dairy free butter, melted
For the pastry cream
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp fine salt
- 4 pasteurized egg yolks
- 2 tbsp dairy free butter
- 1 ½ tsp vanilla extract
For the filling
- 3 medium ripe bananas, sliced into ¼-inch rounds
For the whipped topping
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For serving
- 1 banana, sliced, for garnish (optional)
Instructions
- 1
The night before, place 3 cans of full-fat coconut milk (2 for the pastry cream, 1 for the whipped topping) in the refrigerator upright. This allows the thick coconut cream to separate and solidify at the top.
- 2
Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, 3 tbsp granulated sugar, and melted dairy free butter until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Transfer to a wire rack and let cool completely.
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