Raw Vegan Banana Cream Pie

Creating the Best Raw Vegan Banana Cream Pie

The second you press that walnut date crust into the pan, the aroma of toasted nuts and sweet fruit fills the kitchen. It’s that deep, earthy scent that promises something substantial, even though we aren’t turning on the stove.

I remember the first time I tried a version of this in a tiny plant based cafe in Bali; the contrast between the icy, velvety filling and the chewy, salty base was a total revelation for my taste buds. It’s vibrant, rich, and feels far more indulgent than its wholesome ingredients suggest.

But let’s be real, raw desserts can sometimes turn into a puddle or taste like a block of frozen coconut oil if you don’t balance the fats correctly. We’ve all been there, staring at a grainy filling that refuses to set.

This recipe fixes those issues by focusing on the harmony of soaked cashews and high-quality fats. You get a clean, bright banana flavor that isn’t masked by heavy sweeteners, making it the ultimate treat for a hot afternoon or a special celebration.

Whether you are a seasoned vegan baker or just someone looking to experiment with fresh, vibrant ingredients, this pie is your ticket to a show stopping dessert. We are going to skip the refined sugars and the heavy dairy, opting instead for nature’s own buttery textures.

Trust me, once you see that first clean slice come out of the pan, you’ll never look at a box mix pudding the same way again. It's brilliant, fuss free, and honestly, better than the original.

Master Techniques for Silky Filling

The Science of Why it Works: This recipe relies on emulsification, where high speed blending binds water based maple syrup with fats from cashews and coconut oil.

Once chilled, the saturated fats in the coconut oil and cream undergo crystallization, creating a solid, sliceable structure without eggs or cornstarch.

Adjusting the serving size is straightforward, but remember that the depth of your pan affects the setting time. A deeper dish needs an extra hour of passive cooling to ensure the center is firm enough to hold its shape.

If you’re making a smaller batch, keep the crust thickness the same to maintain that buttery to creamy ratio we all crave.

The cashews are the heavy lifters here, providing the "dairy" feel through their high oleic acid content. When blended with the coconut oil, they create a matrix that traps air, resulting in a light, mousse like mouthfeel. If you love fruit forward desserts, you might find this as comforting as my Classic Apple Pie recipe.

Critical Recipe Specifications

Using fresh cashews is the only way to get that authentic "cream pie" thickness. While using only coconut milk is faster, it lacks the protein structure needed to hold up the sliced bananas. The cashew method ensures your Raw Vegan Banana Cream Pie looks as good on the plate as it does in the pan.

Selecting Your Vibrant Ingredients

To get this right, you need 200g of raw walnuts and 150g of Medjool dates for the base. Don't swap for regular dates unless you soak them first, as they lack the "caramel" stickiness needed to bind the nuts. A tiny 0.25 tsp of sea salt is non negotiable here; it cuts through the richness and makes the flavors pop.

For the luscious center, grab 300g of raw cashews. Why this? They have a neutral flavor that mimics heavy cream perfectly when blended. You'll also need 120ml of full fat coconut milk and 80ml of maple syrup.

The structure comes from 120ml of melted coconut oil, while 15ml each of vanilla extract and lemon juice add those high notes.

Finally, the stars are the 3 large firm ripe bananas. Why this? Firm ripe fruit holds its shape and prevents the filling from becoming soggy. For the topping, use 400ml of chilled coconut cream whipped with 15ml of maple syrup.

This adds a cloud like finish that contrasts with the dense pudding layer.

Essential Tools for Best Results

• High Speed Blender: Necessary to pulverize cashews into a liquid state without grit.
• Food Processor: Best for the crust to keep the walnut pieces from turning into butter.
• 9 inch Pie Dish: Glass or ceramic works well for presentation.
• Offset Spatula: Helps smooth the filling for a professional, level look.
• Mixing Bowls: For prepping the coconut whipped cream.

Chef's Tip: Freeze your blender carafe for 10 minutes before making the topping. This keeps the coconut cream cold while the motor runs, preventing it from melting into a puddle.

Steps for Assembly and Chilling

Phase 1: Pressing the Foundation

Pulse 200g walnuts, 150g dates, 0.25 tsp salt, and 15ml melted coconut oil in a food processor. Process until it clumps together like wet sand when squeezed. Press this mixture firmly into the bottom and sides of your 23cm pie dish.

Note: Using the bottom of a flat glass helps create a uniform, compressed surface.

Phase 2: Blending the Silky Custard

Combine 300g soaked cashews, 120ml coconut milk, 80ml maple syrup, 120ml melted coconut oil, 15ml vanilla, and 15ml lemon juice in a blender. Blend on high for 2 minutes until the mixture is completely glossy and no visible specks remain.

Phase 3: The Assembly and Setting

Slice 2 of the bananas into thin rounds and layer them across the bottom of the crust. Pour the cashew custard over the bananas, using a spatula to smooth the top. Tap the dish on the counter to release any trapped air bubbles.

Phase 4: The Final Chill

Place the pie in the refrigerator for at least 4 hours. Wait until the center feels firm to a light touch. While it sets, whip the 400ml chilled coconut cream with 15ml maple syrup until stiff peaks form.

Phase 5: The Finishing Touches

Top the chilled pie with the whipped coconut cream. Slice the remaining banana and arrange it on top just before serving to prevent browning. For a decadent finish, drizzle with my Indulge in Homemade recipe.

Troubleshooting Your Creamy Dessert

Stable Filling Methods

If your filling seems too soft after the initial blend, it might be because the coconut oil was too warm. The oil needs to reach a "setting point" below 75°F (24°C). If the room is hot, the pie will take longer to firm up.

Always use full fat coconut milk, as the "lite" versions contain too much water and will cause the filling to crystalize and turn icy.

Preventing Fruit Browning

Bananas turn brown due to enzymatic browning when exposed to oxygen. By layering the sliced fruit under the cashew custard, you seal them away from the air. For the topping bananas, a quick dip in a mixture of lemon juice and water will keep them looking vibrant for hours.

Making a Firm Crust

A crumbly crust usually means the dates weren't sticky enough or the nuts were too dry. If the mixture doesn't hold when pressed, add one more pitted date and pulse again. The goal is a base that feels like a buttery shortbread but stays raw and nutrient dense.

Common Mistakes Checklist ✓ Drain and rinse cashews thoroughly to remove excess phytic acid and grit. ✓ Don't skip the lemon juice; it's the secret to keeping the flavor "bright" and not "fatty." ✓ Press the crust up the sides of the dish to create a wall for the custard.

✓ Let the pie sit at room temp for 10 minutes before slicing for the cleanest cuts. ✓ Chill your mixing bowl before whipping the coconut cream.

Creative Flavor Variations and Swaps

If you want a nut free alternative, you can try using sunflower seeds for the crust and a base of silken tofu for the filling, though the texture will be more like a soft pudding than a firm cream pie.

For a chocolate swirled upgrade, whisk 2 tbsp of raw cacao powder into half of the cashew filling before pouring it into the crust.

Scale Down or Up

To make a half batch, use a standard muffin tin with liners to create individual tartlets. Reduce the chill time to 2 hours. If you are doubling the recipe for a large party, don't double the salt or lemon juice fully; use 1.5x the amount to avoid over seasoning.

Storing for Maximum Freshness

Keep this Raw Vegan Banana Cream Pie in the refrigerator for up to 4 days. Because it contains fresh bananas, the fruit will naturally soften over time, but the cashew cream does a great job of preserving them.

Cover the dish loosely with parchment paper rather than plastic wrap to prevent condensation from dripping onto the whipped topping.

For long term storage, you can freeze the pie (without the whipped topping) for up to 2 months. Thaw it in the fridge for 3 hours before serving. I love using any leftover crust crumbles as a topper for morning smoothie bowls nothing goes to waste in this kitchen!

Serving and Plating Your Tart

When you're ready to serve, use a sharp knife dipped in hot water to get those professional, clean edges. The contrast between the white cream and the pale yellow custard looks stunning on a dark plate. I often add a sprig of fresh mint or a few toasted walnut halves on top for a bit of crunch.

Chef's Tip: Add a pinch of espresso powder to the crust mixture. It doesn't make it taste like coffee, but it deepens the earthy notes of the walnuts and makes the banana flavor feel more sophisticated.

Don't feel limited to serving this as a traditional wedge. You can also scoop it into glass jars for a deconstructed "pudding" look, which is great for outdoor picnics where you don't want to worry about perfect slices. This recipe is all about celebrating fresh, vibrant food in a way that feels like a true indulgence.

Right then, let's get those cashews soaking and crack on!