Vegan Chocolate Banana Coconut Cream Pie

Cocoa-nana Coconut Cream Pie Bite

It’s Pi Day! March 14, the day to celebrate the never ending number 3.14159…and maybe have a slice of your favorite pie, too. This is my most recent favorite. It is adapted from a recipe I found an an incredible vegan website, This Rawsome Vegan Life. Her recipe used a date and nut crust, which I found just a tad too sweet with the other chocolatey, banana, coconut flavors. I thought that my new favorite granola, Purely Elizabeth, might make a lovely crunchy, sweet, yet slightly savory crust to balance out the creamy, delicious filling. I think it is pie perfection. I hope you agree!

Vegan Chocolate Banana Coconut Cream Pie
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 1 pie
  • For the crust:
  • 1.5 cups of plain granola; I used Purely Elizabeth Original Ancient Grain Granola
  • 4 tablespoons Earth Balance Coconut Spread, melted
  • For the filling:
  • 3 peeled bananas (save one to slice)
  • ¼ cup cashew butter
  • 2 tablespoons melted coconut oil
  • ¼ cup pure maple syrup
  • 2 tablespoons nut milk (use as little as possible)
  • pinch of salt
  • 1 teaspoon vanilla
  • ¼ cup cacao powder
  • For the coconut whipped cream:
  • 1 can coconut milk, put in the fridge overnight
  • ½ teaspoon vanilla
  • ⅛ teaspoon sugar
  1. Preheat the oven to 350°F (176°C).
  2. In a food processor, pulse 1 cup granola until fine crumbs form. Drizzle in the coconut spread and process until combined. Add the remaining ½ cup granola and pulse just until combined but still crumbly.
  3. Transfer the mixture to a 9-inch pie plate and press it evenly onto the bottom and all the way up the sides. Refrigerate until firm, about 15 minutes. Bake until the crust is golden and fragrant, about 10 minutes. Transfer the pie plate to a wire rack to cool completely while you make the filling.
  4. To make the filling, blend all the ingredients until smooth then let it set and thicken in the fridge. It will get much thicker as it sits in the fridge. When it's thick enough, spoon into the pie crust and layer with the remaining sliced banana. Put it back in the fridge.
  5. To make the coconut whipped cream, take the coconut milk out of the fridge and spoon off the really thick stuff on top. Put this in your mixing bowl with the sugar and vanilla and whisk until it's thick and fluffy. Spread this all over your pie and let it set in the fridge for a few hours, or enjoy it right away.
Fat in this recipe mainly comes from coconut products, which are naturally high in medium chain fats.
Nutrition Information
Serving size: ⅛ of pie Calories: 338 Fat: 22 gm Saturated fat: 13 Unsaturated fat: 9 gm Trans fat: 0 Carbohydrates: 32 gm Sugar: 15 gm Sodium: 122 mg Fiber: 3 gm Protein: 4 gm Cholesterol: 0