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
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!
- 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!