Vegan Peanut Butter Banana Pie
Peanut Butter Banana Pie is an iconic, deeply loved dessert across the United States — famous for its rich, velvety peanut butter filling, sweet fresh banana, and crunchy cookie crust. This vegan version keeps every bit of that classic indulgent flavour and perfect texture, replacing dairy cream, butter, and eggs with plant‑based alternatives that taste just as smooth and satisfying. It balances salty‑sweet peanut richness with soft, mellow banana, creating a treat that feels both nostalgic and deliciously modern.
Shared by paula
Time
30 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Crust;
- 1½ cups vegan graham cracker crumbs or crushed digestive biscuits
- â…“ cup melted coconut oil or vegan butter
- 1 tbsp brown sugar
- #Filling;
- 1 cup smooth natural peanut butter (no added sugar or oil)
- 1 cup full‑fat coconut cream (chilled, solid part only)
- ½ cup maple syrup or agave nectar
- 1 ripe banana, mashed
- 1 tsp vanilla extract,, Pinch of fine sea salt
- #Topping;
- 1–2 ripe bananas, sliced
- Coconut whipped cream,, Roasted chopped peanuts
- Drizzle of extra maple syrup or peanut butter
👩‍🍳 Instructions
- 1
Make the crust: Mix the crumbs, sugar, and melted oil/butter until it clumps like wet sand. Press firmly and evenly into the bottom and up the sides of a 9‑inch pie dish. Chill while you prepare the filling.
- 2
Make the filling: In a large bowl, beat the chilled coconut cream until smooth and fluffy. Add peanut butter, mashed banana, maple syrup, vanilla, and salt; whisk or blend until completely creamy and well combined, with no lumps.
- 3
Assemble: Pour the filling into the chilled crust, spreading it smooth and even. Cover lightly and refrigerate for at least 4 hours, or ideally overnight, until fully set and firm.
- 4
Serve: Just before serving, arrange fresh banana slices on top, add dollops of coconut cream, scatter with roasted peanuts, and finish with a light drizzle of syrup or peanut butter. Keep chilled until ready to enjoy.