This homemade vegan banana cream pie is so creamy and flavorful. Definitely the best banana cream pie recipe, made from scratch with a creamy vegan pudding filling between layers of fresh banana slices and topped with coconut whipped cream and more
Prepare pie crust and set aside or use store-bought. Place coconut milk, cashews, maple syrup, cornstarch, vanilla and salt in a high-speed blender and process until smooth and creamy.
Pour the pie filling in a medium saucepan on medium heat, cook stirring constantly with a whisk until filling thickens, about 2 minutes. Remove saucepan from the heat and allow to cool completely.
Pour half of the filling into the prepared pie crust. Top filling with banana slices (I used 2 bananas), add the remaining filling. Place the pie in the refrigerator for 2 hours to set.
Top the middle with coconut whipped topping and banana slices. Slice and serve.
