Banana Cream Pie 4 All


I’ve been depriving Tony of a favorite dessert for quite some time, but with Pi Day on the horizon, I knew it was time to get to the kitchen and bake a banana cream pie.

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingUnlike most banana cream pie recipes, this one is made from scratch, rather than a pudding mix, and has a special infusion of banana that helps to set the pie rather than making it runny (like mashed bananas would do). I’ve always found it strange that banana cream pie is really vanilla pie with bananas on top – I wanted to taste banana throughout for a true banana cream pie experience!

Of course, the recipe is dairy-free and decadent, too, but I’ve also made it naturally gluten-free and allergy-friendly for the So Delicious Pi(e) 4 All event this weekend!

Banana Cream Pie 4 All - This rich & delicious pie recipe is naturally dairy-free, and vegan, optionally gluten-free and top allergen-free!

In honor of Pi Day (3.14.15), So Delicious Dairy Free is hosting an Instagram contest called Pi(e) 4 All (#Pi4All) to celebrate allergy awareness through your creativity in making and finding delicious allergy-friendly treats!

For every photo of allergy-friendly pie uploaded to Instagram between 3/13-3/15 So Delicious will donate $3.14 to Kids with Food Allergies (KFA)! Additionally, one lucky winner will receive a $314 prize for their photo. They will also select 10 random winners to receive 3 VIP coupons redeemable for So Delicious treats!

Contest dates: March 13-15 (Over the weekend of Pi Day – 3.14.15)

Pie4All Instagram Photo Contest - Take a Pic of your favorite allergy-friendly pie for Pi Day

So what is my banana cream pie recipe made of? It gets a creamy base from pure coconut milk, but don’t worry, generous infusions of banana and vanilla make for a seamless flavor. The slight pudding consistency is made with a traditional preparation, and then it sets up for slicing with a nice little dose of luxurious coconut oil rather than butter.

Banana Cream Pie 4 All - This rich & delicious pie recipe is naturally dairy-free, and vegan, optionally gluten-free and top allergen-free!

This post is sponsored by So Delicious Dairy Free in celebration of Pi Day, allergy awareness and the Pi(e) 4 All Instagram Contest – join in! And don’t forget, if you love dairy-free food, you can feast with your eyes daily by following the So Delicious Instagram and Go Dairy Free Instagram.

Reader Raves

From Misty on Facebook: “Made this for Thanksgiving. Delicious!”

Special Diet Notes: Banana Cream Pie 4 All

This recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally grain-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

What about eggs? I’ve created this recipe to be egg-free and vegan, but egg yolks make from-scratch banana cream pie filling yellow in color (when using pudding mix, it’s usually coloring). If you want more of a custard and that sunny hue, temper in 2 to 3 egg yolks when thickening the coconut milk mixture. Without the egg yolks, the filling is a beige color – the freeze-dried banana does oxidize slightly, but it’s still just as tasty and good for you!

Make it lighter? Though this recipe is already much lighter than many of the vegan banana cream pie recipes out there, it is slightly richer than a traditional pudding pie. That said, it also sets up better for slicing! If you want more of a traditional pudding pie that is a touch lower in fat, you can reduce the full-fat coconout milk to 1 1/2 cups and increase the milk beverage to 1 1/2 cups. You can also reduce the coconut oil to 3 tablespoons. The pie will be a bit softer / more pudding like, once cut.

5.0 from 2 reviews
Banana Cream Pie 4 All
Prep time
Cook time
Total time
Please see the post above for all kinds of optional adaptions, including making it lighter, with eggs, etc. As is, this recipe is naturally vegan and free of top allergens, but no one will know!
Serves: 8 servings
  1. Whisk the coconut milk, sugar, lite coconut milk or milk beverage, cornstarch, and salt together in a medium saucepan until smooth.
  2. Place pan over medium-low heat and bring to a bubble, whisking often. When it just begins to bubble, cook and whisk for 2 to 3 minutes more or until thickened to a pudding consistency.
  3. Remove from heat. Place the freeze-dried bananas in a spice grinder and whiz until powdered, 30 to 60 seconds. Thoroughly whisk the powdered banana, coconut oil, and vanilla into the pudding mixture.
  4. Let cool for 10 minutes, whisk again until smooth, and then pour into your prepared pie crust and level out the top.
  5. Cover with plastic wrap touching the surface of the filling and refrigerate for at least 6 hours or overnight.
  6. Serve chilled, but when ready to serve, top with freshly sliced bananas and coconut whip.
Coconut Milk: This is the creamy, full-fat stuff that comes in little packages. You MUST use a good quality variety that creates a thick cream (I use So Delicious Original Culinary Coconut Milk, which is very consistent). DO NOT substitute a milk beverage.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Top 8 Allergy Free Pie Recipes - Lady Amanda's Merrymaking

  2. Pingback: 30 Allergy Friendly Holiday Pies (Recipe Round-Up) • The Fit Cookie

  3. Carol Lepard on

    I just made this and I have to say….OH MY!

    My coconut milk was in 13.5 oz cans so I didn’t add the 1/2 cup of extra milk. I also used the 3 egg yolks and I didn’t measure the bananas after I tried one…never had them before and wow…yum! I probably ended up using about 1 cup before I whizzed them up. Not putting it into a crust as I don’t like the crusts…just putting it into a bowl and eating as pudding.

    I also put all the pudding ingredients together (not the oil, extract or bananas) into my All-in-one Double Boiler (including the egg yolks) and just cooked it all together that way until it was pudding consistency. I do know how to temper the yolks, I just hate having to do it if I don’t HAVE to!

    I’m thinking this pudding would also be AWESOME with whizzed up coconut too!

    Thank you so much for giving me back my good food!

  4. Allyson Crane Daniels on

    Does this pie have a coconut flavor? I am worried since coconut milk has a definite flavor that the banana will be overwhelmed.

    • What brand of full-fat coconut milk did you use Lavern? It should be a good quality canned coconut milk that thickens very well when chilled – So Delicious Culinary is actually sold in little can-sized aseptic packages, but other brands I’ve had success with include Thai Kitchen and Native Forest. You didn’t use milk beverage – the stuff in the quart or half gallon cartons, did you? That definitely would not set up. This pie actually sets up quite a bit as you aren’t using any light liquids or thin ingredients in it.

  5. This sounds very good; perfect for my husband’s birthday tomorrow. I want to make this pie tonight, and I don’t have or want to try to search for the freeze dried bananas. Any suggestions for a substitution?

    • I haven’t tested it, but I think you could probably just omit, Beth, and then adjust sweetness and vanilla to taste. Most banana cream pies are just a vanilla pudding filling! Another option is to omit the freeze dried bananas and oil and use ground cashews instead – will make it creamier.

Leave A Reply

Rate this recipe: