Chef Joey'S Banana Coconut Cream Cheese Pie Recipe

Name: Chef Joey'S Banana Coconut Cream Cheese Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST; 10 cinnamon graham crackers; 1/4 cup raw sugar; 1/2 cup Earth Balance margarine (melted); FOR THE CHEESE PIE; 8 ounces vegan cream cheese; 1/2 cup raw sugar; 8 ounces non-dairy whipped topping (divided 3 ways); 3 medium bananas, sliced (use firm ones); 1 3/4 cups soymilk (or other non-dairy milk); 1 (3 1/2 ounce) package coconut pudding (I used the cooked kind); 1 1/2 cups toasted unsweetened flaked coconut

Servings: persons

FOR THE CRUST
10 cinnamon graham crackers
1/4 cup raw sugar
1/2 cup Earth Balance margarine (melted)
FOR THE CHEESE PIE
8 ounces vegan cream cheese
1/2 cup raw sugar
8 ounces non-dairy whipped topping (divided 3 ways)
3 medium bananas, sliced (use firm ones)
1 3/4 cups soymilk (or other non-dairy milk)
1 (3 1/2 ounce) package coconut pudding (I used the cooked kind)
1 1/2 cups toasted unsweetened flaked coconut

1
["Preheat oven to 350'F.", "Toast the coconut in an oven proof dish for about 5-7 minutes. Keep an eye on it, it browns fast. Set aside to cool.", "Set aside 1/2 cup of whipped topping for the top of the pie.", "Prepare your coconut pudding according to package directions but cut back on the liquid by about 1/4 cup as you want the pudding to be a bit thicker.", "Make sure the pudding is completely cool then add 1/2 of the remaining whipped topping. You will use the other half later.", "In the bowl of a food processor add the graham crackers and sugar. Process until you are left with a fine crumb. Add the butter and process until it comes together.", "Press into the bottom of a greased 9"" spring form pan. Bake for 5-7 minutes. When done cool on a wire rack.", "In the bowl of a stand mixer beat the cream cheese and sugar together until smooth. Using a spatula, gently fold in last portion of the remaining vegan whipped cream.", "Arrange one and a half sliced bananas on the cooled graham crust. Top with half the cream cheese mixture. Then arrange the other one and a half bananas slices on the top of that.", "Add the whipped topping/pudding mixture on top of the cream cheese layer.", "Top the pie with the remaining 1/2 cup whipped topping you reserved and toasted coconut.", "Chill in the fridge overnight and enjoy.", "Bon Appetit!"]

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE CRUST, 10 cinnamon graham crackers, 1/4 cup raw sugar, 1/2 cup Earth Balance margarine (melted), and more.

Yes, Chef Joey'S Banana Coconut Cream Cheese Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chef Joey'S Banana Coconut Cream Cheese Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions