If you made my Low-Carb Almond Flour 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.
Banana Cream Pie
Ingredients
- 1 13.5 ounce can coconut milk
- ¾ cup coconut oil, melted
- 1 cup mashed bananas, very ripe
- 2 dates (remove pits)
- ⅛ teaspoon vanilla stevia
- 1 Low Carb Almond Flour Pie Crust
- banana for garnish
Instructions
- In a vitamix, combine coconut milk and coconut oil
- Blend in bananas, dates, and stevia
- Pour mixture into cooled pie crust
- Chill for 4 hours
- Garnish with bananas
- Serve
Equipment
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:
kimberleigh 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!
Elana says
Kimberleigh, you’re welcome! Thanks for letting us know this was a great recipe :-)
pamela strong says
I added 3 Tablespoons of ground chia seeds to the filling and the filling held together very well! Very tasty! Thanks!
Elana says
Thanks Pamela!
GiGi Eats Celebrities says
High five for your creativity! :) Like all of your recipes!
Elana says
Thanks Gigi!
Beth says
Another amazing recipe!
Quick, simple, and full of real food.
Elana says
Thanks Beth!
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?
Elana says
Dagmar, yes! Next time you make this melt the coconut oil so that the filling will be smooth and creamy :-)
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!
Alex says
Hi Marcy, I am about to try out the filling now and just wanted to know if the gelatin worked? Thanks!
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 :-)
Kristen says
So simple and beautiful!
Elana says
Thanks Kristen!
Whitney @ The Newlywed Chefs says
This looks amazing. I’ve got to try that paleo pie crust!
Elana says
Thanks Whitney!
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.
jenny says
i checked online for you and found this, I hope its helpful.
i understand having multiple family members w/all different dietary restritions. and we only have 4 in the family. Sometimes we just give up on the idea of everyone eating the same thing.
http://www.godairyfree.org/news/substitute-for-coconut-milk-and-oil
raya says
seems great – how many glasses in a can of coconut milk? thank you!
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 :-)