Raw Vegan Banana Cream Pie, Just Like They’d Make Without an Oven

This is the kind of dessert you’d expect to find in your grandma’s fridge—right next to the leftover casserole and a plate of sliced peaches.

Only this time, it’s raw, it’s vegan, and there’s no baking involved. If you’ve ever wanted to enjoy a creamy banana pie without turning on the oven or cracking an egg, this one’s for you.

History

Banana cream pies have been part of American diners and home kitchens since the 1800s. Once bananas became widely available in the U.S., people started slicing them into everything.

By the 1920s, banana cream pie was a diner classic. Custard filling, flaky crust, whipped topping. You’d see it behind glass in vintage pie cases, sitting next to the cherry and chocolate silk.

The raw vegan version skips the flour and eggs. Instead, it leans on simple whole ingredients like nuts, dates, and—you guessed it—bananas. It brings the same flavor and nostalgia, but with a modern twist.

Equipment

• Food processor or high-speed blender
• Mixing bowls (I love this mixing bowl set)
• 9-inch pie dish
• Spatula
• Measuring cups and spoons
• Knife (Chefs envy this knife set) and cutting board (My favorite cutting board set)

Ingredients

For the crust:

• 1 ½ cups raw walnuts or almonds
• 1 cup Medjool dates, pitted
• Pinch of salt

For the filling:

• 3 ripe bananas
• ½ cup soaked cashews (soak for 2–4 hours)
• ¼ cup coconut cream
• 2 tbsp maple syrup or raw agave
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Optional toppings:

• Sliced bananas
• Shredded coconut
• Chopped nuts

Instructions

1. Make the crust

In a food processor, pulse the walnuts and salt until crumbly. Add in the dates and blend until the mixture sticks when pressed between fingers.

Press the mixture into a pie dish, pressing up the sides and flattening the base evenly. Chill it while you make the filling.

2. Blend the filling

Add the bananas, soaked cashews, coconut cream, maple syrup, vanilla, and lemon juice into a blender. Blend until silky smooth. No lumps, no grit—just pure creamy goodness.

3. Assemble the pie

Pour the filling into the chilled crust. Smooth the top with a spatula. It should look like a thick banana pudding.

Chill the whole thing in the fridge for at least 2–3 hours until firm. For a firmer set, pop it in the freezer for 30 minutes before serving.

4. Add toppings and serve

Just before serving, top with banana slices, shredded coconut, or a sprinkle of crushed nuts. Slice and serve chilled.

Special Notes

If you want to make it nut-free, swap the crust nuts with sunflower seeds and use coconut milk instead of cashews. The flavor will still be great.

Always use ripe bananas. The spottier, the sweeter. Green ones will ruin the creaminess.

This pie doesn’t freeze well long-term, but a short chill in the freezer helps set it faster.

Nutrition (Per Slice)

• Calories: ~270
• Carbs: 30g
• Fat: 15g
• Protein: 4g
• Sugar: 18g
• Fiber: 5g