Paleo Banana Cream Pie

This smooth Paleo banana cream pie is one you gained’t even have to show your oven on for! It’s so easy to prepare, making it an appropriate dessert for any event. It’s also a vegan banana cream pie recipe, so all and sundry can enjoy knowing this is a healthful dessert regardless of how they eat!

So many paleo chocolates recipes in every week! what goes on with me?! i recognize that is virtually unlike me, but i will’t help it that my boyfriend asked a Paleo banana cream pie and Paleo fudge for his birthday final week. I also can’t help it that after I published a image of the banana cream pie to my Instagram, all people kind of flipped their lid! I goal to thrill, so I were given this tasty sucker up as fast as I may want to!

As mentioned already, that is additionally a vegan banana cream pie recipe, which makes it a good choice to deliver to gatherings as a dessert that anyone can enjoy, vegan, Paleo, or in any other case. If a person didn’t recognize any better, it’s doubtful they’d even realize it become dairy-unfastened. due to the fact we’re not the use of a traditional pie crust, or any crazy substances, the list of factors you need is pretty basic. Double win.

For the Crust:

  • 1 and 1/2 cup almonds (can sub for pecans)
  • 1/2 cup almond flour
  • 6 Medjool dates, pitted
  • 2 tablespoons soft or melted coconut oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Pie Filling:

  • 2 cans full-fat coconut cream (14 ounce cans), refrigerated a few hours up to overnight prior to use
  • 2–3 bananas, sliced
  • 1/4 cup pure maple syrup
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon cinnamon

For Topping:

  • 1–2 sliced bananas (see note)
  • 1/2 cup chopped pecans or chopped almonds


  1. Add all crust ingredients to a food processor or high powdered blender
  2. Blend until almonds and dates are finely chopped and mixture is thick and sticky, about 3 minutes
  3. Add 1 tablespoon of water to help combine the mixture if nuts aren’t blending well
  4. Line an 8 inch glass pie pan or 8 inch springform pan with wax paper or coat with thin layer of coconut oil
  5. Evenly press the crust mixture into the bottom of the pan
  6. Layer the sliced bananas* (see note) for the filling over the crust, it’s okay if they overlap, or do not go to the edge of the crust
  7. Add both cans of coconut cream into a mixing bowl, leaving any liquid in the can if there is any (only scoop out the thick white coconut cream)
  8. Add maple syrup, vanilla extract and cinnamon to the bowl and use a hand mixer or stand mixer to whip the filling ingredients together until coconut cream is airy and thick
  9. Pour filling over the crust and layer of bananas. Spread using a knife or spatula into an even layer
  10. Place into the fridge for 2-3 hours until the pie sets, or into the freezer for 1 hour
  11. Add toppings only once ready to eat to avoid banana slices from browning
  12. If frozen, let thaw at room temperature prior to eating. Store leftovers in an airtight container in the freezer