No Bake Vegan Banana Cream Pie (Paleo)
User Reviews
4.4
No Bake Vegan Banana Cream Pie (Paleo)
Description
The pie crust is made from almonds and Medjool dates processed into a sticky, coarse mixture pressed into a springform pan. The filling uses thick coconut cream obtained from refrigerated full-fat coconut milk, beaten with maple syrup, vanilla, and a pinch of sea salt until fluffy. This coconut whipped cream is layered with sliced bananas over the crust.
This no-bake approach relies on chilling to set the pie rather than heat. The almond crust provides a crunchy base with natural sweetness from dates, while the coconut cream mixture delivers a creamy, lightly sweet filling. The bananas add fresh fruit flavor and softness to contrast the crisp crust and fluffy filling.
The garnishes of chopped raw almonds, pistachios, and grated dark chocolate enhance the pie with crunch and visual appeal. This dish suits vegans and those following paleo diets looking for a dairy-free, naturally sweet dessert option.
The notes recommend using specific brands of canned coconut milk for best results or substituting coconut cream. Keeping the coconut milk chilled overnight is important to separate the cream properly.
Ingredients
Almond Crust:
- 1½ cups almond I used Bremner Farms’s almonds, raw
- 8 date pitted, large, Medjool
- 3 tablespoons coconut oil melted
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract pure
- 1/4 tsp salt
Banana Cream Pie Filling:
- 2 coconut milk 14-ounce cans full-fat, refrigerated overnight (see note
- ¼ cup pure maple syrup
- 1-½ teaspoons vanilla extract pure
- Pinch salt sea salt
- 3 banana peeled and sliced, large, ripe
For Garnish
- almond chopped, raw
- pistachios chopped, raw
- 1 dark chocolate grated, square
Instructions
Prepare the Almond Crust:
- Add the ingredients for the crust to a food processor and process until the almonds are finely chopped (but still fairly chunky), and a sticky mixture is formed. Line an 8-inch springform pan with parchment paper and press the crust mixture into the bottom, creating an even layer. Refrigerate until ready to use.
Prepare the Filling:
- Open the two cans of refrigerated coconut milk and scoop the thick coconut cream into a mixing bowl (or stand mixer fitted with the whisk attachment), leaving the clear water behind to use in smoothies or a different recipe.
- Add the pure maple syrup, vanilla extract, and sea salt to the mixing bowl and use a hand mixer to beat the ingredients until thick and fluffy. It’s okay if the mixture doesn’t have the same consistency as regular homemade whipped cream, so long as it’s thick.
- Pour ¼ to 1/2 of the coconut whipped cream onto the prepared crust and spread into an even layer. Layer the sliced bananas on top, followed by the remaining coconut whipped cream. Use a rubber spatula to evenly spread the coconut whipped cream.
- Cover the pan with plastic wrap and refrigerate for 2 hours. When ready to serve, release the pie from its mold and garnish with grated dark chocolate and chopped almonds and pistachios. Use a sharp knife to cut into triangles and serve immediately.
- Note: If you freeze the pie for longer than two hours, you may need to thaw it 8 to 10 minutes before cutting and serving, as the coconut milk will harden. Store leftover banana cream pie in the freezer.
Notes
- Use full-fat coconut milk refrigerated overnight to obtain thick coconut cream for whipping.
- Recommended coconut milk brands yield the best texture for the whipped cream.
- You may substitute canned coconut cream in place of coconut milk for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(8-inch) pie
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 396kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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