No Bake Vegan Banana Cream Pie (Paleo)
Prep Time
20 mins
Total Time
20 mins
A healthier dairy-free banana cream pie recipe
Course:
Dessert
Cuisine:
American
Keyword:
grain free, paleo, vegan
Servings: 1 8-inch pie
Ingredients
Almond Crust:
- 1½ cups raw almonds I used Bremner Farms’s almonds
- 8 large medjool dates pitted
- 2 tablespoons coconut oil softened or melted
- ¼ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 1/4 tsp salt
Banana Cream Pie Filling:
- 2 (14-ounce) cans full-fat coconut milk* refrigerated overnight (see note)
- ¼ cup pure maple syrup
- 1-½ teaspoons pure vanilla extract
- Pinch sea salt
- 3 large ripe bananas peeled and sliced
For Garnish
- Raw almonds chopped
- Raw pistachios chopped
- 1 square dark chocolate grated
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.
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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.
Recipe Notes
Not all canned coconut milks are created equal. I recommend this or this brand for the best result. You can also use 2 (14-ounce) cans of coconut cream.