banana cream pie

Banana Cream Pie

If you made my Paleo Pie Crust but didn’t fill it with anything yet, fear not. This dairy-free Banana Cream Pie filling is the perfect companion. Paleo Banana Cream Pie is lower in carbohydrates than the regular kind, and with only 5 ingredients, far easier to make. All you need to whip up this paleo dessert is coconut milk, coconut oil, bananas, dates, and stevia. This amazing pie filling is primarily fruit sweetened.

Paleo Banana Cream Pie is also incredible because it’s a quick and easy recipe. Bake your pie crust ahead of time, then simply throw your ingredients in the blender, chill the pie, and you’ve got a delicious paleo dessert. My boys and their friends love it and I often serve this pie with dairy-free Coconut Whipped Cream for them.

Print Recipe
Banana Cream Pie
  1. In a vitamix, combine coconut milk and coconut oil
  2. Blend in bananas, dates, and stevia
  3. Pour mixture into cooled pie crust
  4. Chill for 4 hours
  5. Garnish with bananas
  6. Serve

This Paleo Banana Cream Pie recipe will not work with lite coconut milk. It requires full-fat coconut milk from the can. If your pie filling is runny or soupy, re-check the label of the coconut milk you used to make sure it was the type required for this recipe.

Another tip? Do not swap out the dates in this recipe for a different sweetener. The dates not only sweeten the pie filling, they thicken it! Be sure to include the entire amount of coconut oil as when that is chilled it also thickens this pie filling. Finally, allow the pie to chill in the refrigerator for 4 hours to set properly, and refrigerate your leftovers. If you follow these directions you will have a heavenly Paleo Banana Cream Pie!

Here are some of my other easy paleo pie recipes:


  1. Beth says

    Very disappointed in this recipe. It tastes great but does NOT set up. Lots of others have said as much… my bad for not reading the posts. The thing that bugs me the most is it appears that you haven’t answered anyone’s inquiry nor addressed the issue, yet this recipe is still online…
    You probably won’t print this but at least I said my piece

    • Elana says

      Hi Beth, thanks for your comment. I’ve made this recipe dozens of times and it sets every time so I’m not sure what the issue is that folks might be having. That said, I’m happy to troubleshoot this for you so you get great results. My first question is, are you using full fat coconut milk from the can? If not, that could be the issue. There are over 60,000 comments on this website and I am not as thorough as I’d like to be in answering them, so wanted to acknowledge that too. Hope you had a wonderful Christmas!

  2. Amanda says

    I put a thin layer of dairy free chocolate chips on the crust when I made it, Plus a dash of salt, and then did the banana cream filling on top… Everyone absolutely loved the pie! Although I did have to bake the crust, it was a pretty good pie for cold days. Oh yes I added maybe half a teaspoon of grass fed gelatin also so it would hold its form little better.
    I will definitely be making this again.

  3. Jessie says

    Filling tastes so good but even after 10 hours in the fridge it didn’t set. I was so excited to share these with our 4-H group as a grain free dairy free option. Maybe a bit of time in the freezer might save them but looks like I’ll be heading to the store to buy 3 pies. So bummed. Is there anything that could have been added to firm them up (arrowroot, gelatin…)

    • Elana says

      Jessie, thanks for your comment and happy to help you get the best results possible! Some tips: melt your coconut oil, blend the ingredients well, use the coconut milk from the can (make sure it is not lite coconut milk), and do not substitute another sweetener for the dates as they help to thicken the filling :-)

  4. Kas says

    Bummed out!
    Followed recipe correctly, used correct ingredients but pie came out runny!
    It did not set. How to thicken if I dare try again…?

    • Elana says

      Kas, for best results melt your coconut oil, blend the ingredients well, and use the coconut milk from the can, and make sure it is not lite coconut milk :-)

  5. says

    This was a great recipe,thank you! I used it in an organic vegan gluten free cake I made as the filling and I made a pie also. Will be using it again and maybe making a strawberry pie too!

  6. pamela strong says

    I added 3 Tablespoons of ground chia seeds to the filling and the filling held together very well! Very tasty! Thanks!

  7. Dagmar says

    Does anyone have suggestions for making this filling creamy? I did everyting just as the recipe said, but am wondering about the coconut oil. I used it directly from the jar in its solid form. Should I have turned it to liquid first? Would the fact that I didn’t melt if beforehand be the reason my filling turned out somewhat grainy rather than smooth and creamy?

  8. Suzanne M says

    Made this with my kids last night, but I have one problem. The filling is too runny. It never set properly, even overnight. Any tips? It tastes awesome, but one can’t serve a soupy pie. Thanks!

    • Calista says

      I am having the same problem. I think it’s because I used boxed coconut milk instead of what is in a can. mine’s currently sitting in the freezer in the hopes that will help!

      • Elana says

        Hi Calista, thanks for your comment. This pie will not work with boxed coconut milk as it is a different product and not as thick as the type that I use from the can :-)

  9. Vinessa Carrillo says

    We are a gluten free, dairy free, grain free family of nine and one of my children has a severe coconut allergy.
    I only discovered it after she was hospitalized repeatedly and they finally tested her for a coconut allergy. I was cooking with coconut flour, oil, sugar, and making my own coconut milk at the time. I’ve switched to almond flour, but I’m not are how to substitutes my of your coconut recipes to make them suitable for my family.
    This recipe looks so good!
    I know I can use almond flour and grapeseed oil, but I’m not sure how it would affect the flavor to add almond milk as well.

    • Elana says

      Raya, if you click the green words in the ingredients portion of the recipe you will be given that info. Be sure to use canned coconut milk for this recipe (not homemade) or it will not thicken and set properly :-)

  10. Jackie says

    Elana, I would like to try this recipe … What is the difference between coconut milk in a can versus coconut milk in the aseptic box? Can we substitute one for the other?

    • Tasha says

      Coconut milk in the can is much thicker than milk in the tetra pak. They take out more of the cream so it doesn’t thicken in the fridge. If you sub the pie may not thicken enough.

  11. Christa says

    Yum! I was thinking just that, “but what do I fill it with”. If you add a couple pinches of powdered vitamin C or a squeeze of lemon to the filling, the color should stay (a trick for apples, bananas and avocados). Going to try the pie soon!

  12. Cheryl Morgan says

    I was wondering if you have ever tried honey with this recipe for sweetner? Or is the Stevia just to sweeten the fruit? How much would you reccomend?
    Thanks a bunch, Cheryl

  13. says

    I suspect the main purpose of the dates is sweetener and probably a thickener as well. I use dates as a natural sweetener in many recipes.

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