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No Bake Vegan Banana Cream Pie (Paleo)
4.4 from 57 votes

No Bake Vegan Banana Cream Pie (Paleo)

This No Bake Vegan Banana Cream Pie features an almond-date crust paired with a coconut milk-based whipped filling layered with ripe banana slices. The pie stays chilled without baking, offering a creamy, naturally sweet and dairy-free dessert. The coconut cream whipped with maple syrup and vanilla creates a smooth, fluffy texture that complements the soft bananas and the nutty crust, while chopped almonds, pistachios, and grated dark chocolate garnish add texture and flavor contrasts.

Prep Time
20 mins
Total Time
20 mins
Servings: 1 (8-inch) pie
Calories: 396 kcal
Course: Dessert
Cuisine: American

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:
    Cup of Yum
  1. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Serving 1of 10 Calories 396kcal (20%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 27g (42%) Fiber 4g (16%) Sugar 25g (50%)

Nutrition Facts

Serving: 1 (8-inch) pie

Amount Per Serving

Calories 396

% 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.