Banana Cream Pie
Serves 8
You’d never know this banana cream pie is dairy free, but it is. Creamy and delicious, it’s full of vanilla and banana flavor and topped with a coconut whipped cream that is just to die for.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
  1. 1 1/2 cups almond meal
  2. 1 teaspoon cinnamon
  3. 1/4 cup coconut oil, melted
Pie Filling
  1. 1 can full fat coconut milk
  2. 2 eggs
  3. 1/3 cup honey
  4. 3 tablespoons arrowroot
  5. 1 teaspoon vanilla extract
  6. 2 bananas, sliced
  1. 1 can full fat coconut milk, refrigerated overnight (unopened)
  2. 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Mix the almond meal, cinnamon and coconut meal in a bowl with a fork.
  3. Press the mixture into a pie plate and bake for 10 minutes, until lightly browned.
  4. To make the filling, put the coconut milk, eggs, honey, and arrowroot in a saucepan.Whisk well and turn the heat to medium low.
  5. Heat slowly until the mixture thickens and add the vanilla.
  6. When the crust is done baking, layer the bananas on the bottom.
  7. Pour the filling mixture over top, and cover with plastic wrap.
  8. Chill for several hours.
  9. Open the coconut milk and carefully spoon out the coconut cream on top, leaving the liquid in the can.
  10. Transfer this to a mixing bowl and beat with the vanilla until thick, creamy, and fluffy.
  11. Spread on the pie and top with additional banana slices if desired.
  12. Serve immediately.
Nutrition Information (per serving)
  1. Calories 321
  2. Total Fat 24.1g
  3. Total Carbohydrates 24.7g
  4. Dietary Fiber 3.9g
  5. Sugars 17.2g
  6. Protein 6.3g
If you want more recipes like this one, take a gander at my new Paleo Comfort Cookbook!