Coconut Banana Cream Pie with Chai Sugar Cookie Crust

I love coconut cream pie. I also love banana cream pie. What’s a girl to do? Combine both of my favorites into one, of course! The addition of a chai spiced cookie crust creates a pie that is truly irresistible. Trust me, I am doing extra laps on my daily walks. 🙂

  • Author: Lori


Units Scale

Pie Crust

  • 1/2 cup vegan butter, room temperature
  • 1/3 to 1/2 cup canola oil SEE BELOW
  • 1/2 cup organic cane sugar
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons espresso powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • Pinch of fresh ground black pepper
  • 3 to 4 tablespoons unsweetened applesauce SEE NOTE
  • 2 cups unbleached all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

NOTE: If you prefer a softer piecrust and cookies, use 1/3 cup canola oil and 4 tablespoons of applesauce. For a flatter, crispier pie crust and cookies use ½ cup canola oil and 3 T applesauce.


Pie Filling Ingredients

  • 3/4 cup coconut cream
  • 2/3 cup full-fat coconut milk
  • 1/4 cup plus 2 tablespoons full-fat oat milk
  • 6 tablespoons cornstarch
  • 1/2 cup organic cane sugar
  • 1 cup shredded unsweetened coconut, divided
  • 4 tablespoons vegan butter
  • 1 1/2 teaspoons pure vanilla extract, divided
  • 1/2 teaspoon coconut extract
  • Pinch of fine sea salt
  • 1 cup of plant-based heavy whipping cream
  • 1/4 cup powdered sugar, sifted
  • 2 large or 3 medium bananas, sliced


Pie Crust 

Preheat oven to 350 degrees F.

Have an 8-inch pie pan ready but do NOT grease. There is enough fat in the crust; greasing the pan will result in an oily crust.

  • Beat the softened butter with an electric mixer until fluffy, one to two minutes.
  • Add the canola oil and beat again until it begins to combine.
  • Beat in the sugars and spices until thoroughly combined but do not overmix.
  • Add the applesauce and vanilla extract and beat again until well mixed.
  • Whisk together the flour, baking soda, and salt.
  • Add half of the flour mixture to the butter mixture and beat on low, adding remaining half after beginning to combine.
  • Scrape the bottom of the bowl with a spatula and incorporate any dry patches of flour.
  • Divide dough in half, shaping into discs.
  • Chill for at least one hour.
  • Roll one disc of dough out to the size of the pie pan.
  • Roll up the circle of dough on rolling pin and then transfer gently to pie pan.
  • Press dough gently along bottom and edges. Crimp edges if desired.
  • Bake for 8-10 minutes.
  • Cool thoroughly before adding pie filling.

Pie Filling 

  • Empty can of coconut cream and whisk contents until thoroughly combined. Measure ¾ cup into a medium bowl.
  • Add cornstarch to coconut cream and whisk until well mixed.
  • Open can of coconut milk and mix until thoroughly combined. Measure 2/3 cups.
  • Add coconut cream/cornstarch mixture, coconut milk, oat milk, and sugar to a medium saucepan.
  • Bring to a boil over medium heat, whisking constantly.
  • Turn heat down to medium low and stir until mixture thickens almost to the consistency of pudding. Mixture will continue to thicken as it cools so do not overcook.
  • Immediately remove from heat and stir in ½ cup shredded coconut, vegan butter, one teaspoon vanilla extract, and coconut extract.
  • Transfer to a large mixing bowl to begin cooling.
  • Whip the plant-based heavy cream with a whisk or electric mixer, adding sifted powdered sugar and ½ teaspoon vanilla extract.
  • Gently fold the whipped cream into the pie filling.
  • Transfer pie filling into pie crust and cover with plastic wrap.
  • Chill for 3-4 hours.
  • While filling is chilling (that rhymes!) toast the reserved ½ cup of shredded coconut by spreading it evenly on a baking sheet and baking for 5 to 7 minutes at 350 degrees F. Stir the coconut every few minutes so it browns evenly.
  • Before serving top with sliced bananas and toasted coconut.


Pie Crust :

  • If your pie pan is larger, use 1/3 of the reserved dough to make a larger crust.

Pie crust recipe is adapted from Joy the Baker, Taylor Swift’s Chai Sugar Cookies.

Pie filling recipe is adapted from Nora Cooks, Vegan Coconut Cream Pie.