It was about dang time for banana cream pie on this blog.

As many of you know, I had a small obsession with banana cream pie blizzards before going dairy-free. As in I probably ate one per week – kind of embarrassing, but true.

Origins of Banana Cream Pie

Did you know there’s a national banana cream pie day (March 2nd)? Yep, it’s that good! So where did the idea come from?

It’s believed that cream-based pies date as far back as medieval times. But the first written recipes for a cream pie made with bananas come from the late 19th century. Since then, many modifications and versions have been created. The following is our plant-based take on this delicious dessert!

How to Make Vegan Banana Cream Pie

This pie is pretty much amazing and it’s easy to make, requiring just 10 basic ingredients and simple methods.

The crust is my go-to almond-oat creation that I discovered while making my Peanut Butter and Jelly Snack Bars (<- serious yum, btw). It’s crispy, perfectly sweet, wholesome, and somehow ends up tasting reminiscent of graham cracker crust! I know, it’s magic.

The filling has two parts: pudding and coconut whipped cream.

The pudding is a mixture of cornstarch, sugar, almond milk, and vanilla. It’s thickened on the stovetop, cooled, and then mixed with fluffy coconut whip for a sinfully delicious, creamy, rich filling to be poured over your bananas and crust. Swoon.

I hope you all love this pie! It’s:

Cold

Creamy

Rich

Perfectly sweet

Banana-infused

& My new favorite thing in the world

This is thee perfect pie for spring and summer because it’s chilled and refreshing and indulgent at the same time. Make it to have on hand during the week, or save it for special occasions. No one will realize it’s a healthier take on the classic.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see. Cheers, friends!