Fresh No-Bake Banana Cream Pie

When I set out on creating this account, there were a few recipes I knew one day I would conquest. One of the most daunting being my childhood favorite: banana cream pie. I don’t know why it’s taken me so long or why I thought it would be so tricky, but when it actually came down to it, it was actually extremely easy. And guys, this recipe NAILS that classic banana cream pie flavor. I have a feeling you’re going to want to make this pie ASAP…

Fresh No-Bake Banana Cream Pie

Fresh No-Bake Banana Cream Pie

Ingredients
  

For the crust:

  • 1 1/2 cup pecans
  • 1/2 almond flour
  • 6 medjool dates pitted
  • 2 tbsp coconut oil melted
  • 1/2 tsp cinnamon
  • 1/2 tsp alcohol free vanilla extra
  • pinch of salt

For the filling:

  • 2 cans full-fat coconut cream refrigerated overnight (only use the thick, white part— leave the clear watery liquid)
  • 2-3 bananas sliced thinly
  • 1/4 cup organic maple syrup
  • 1/2 tsp alcohol free vanilla extract

I topped it with another half of a banana and coconut shreds. But you can top it with whatever you’d like— I think chopped nuts could be delicious!

    Instructions
     

    • Add crust ingredients to a high powered blender or a food processor.
    • Blend until the mixture sticks together (about 2-3 minutes). Add water if it’s not combining well.
    • Coat your pie pan in a thin layer of coconut oil.
    • Press the crust into the bottom of your pan and layered the sliced bananas over the crust. Reserve your remaining banana slices after you’ve covered the crust.
    • In a mixing bowl, add the cans of coconut cream, maple syrup, vanilla, cinnamon and remaining chopped bananas.
    • Use a hand mixer to whip the filing together until it becomes thick and fluffy.
    • Spoon out your topping into your pie crust, over the layer of bananas. Spread using a spatula until it’s even.
    • Set your pie— 2-3 hours in the fridge or 1 hour in the freezer.
    • If frozen, let it thaw before serving and add toppings before serving. Enjoy!
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    What do you think?

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    2 Comments
    • kim m.
      May 27, 2020

      Question: How come you specify “alcohol-free” vanilla? Will regular vanilla not work in the recipe? Just curious, want to make this, it looks delish!

      • Shayna's Kitchen
        May 27, 2020

        You can use regular vanilla extract, but I prefer alcohol-free vanilla extract. Let me know how you like the dish! It’s one of my favorites! 🙂

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