Banana Cream Pie

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

Print Recipe
  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
The recipe is absolutely amazing. So creamy and delicious.

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:

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73 responses to “Banana Cream Pie”

  1. Hi. I am new to this grain free diet and would love to make this recipe. When you said to use a cacanm of coconut milk…do you refer to using the whole can with both parts of liquid and fat that usually are separated? Or to use just the solidify fat? Thank in advance for answering my question ?

  2. The recipe is absolutely amazing. So creamy and delicious. And i didnt have any issues with the filling not thickening… just put in a few more dates and make sure to melt the coconut oil. As well use coconut milk not a coconut beverage.

  3. This recipe is delicious however, I used full fat coconut milk from Trader Joe’s and still got a runny pie. It seems the trick is to get a brand of full fat coconut milk that contains thickeners like guar gum or others. I will try making it again with coconut cream instead of milk and see if that works. I could add a thickener myself but I would have to experiment with amounts as I have no idea what would be adequate.

    • Luzmin, thanks for your comment. If you click the green text in the ingredients portion of the recipe that says “coconut milk” you will be taken to the exact brand that I use and your pie will set up perfectly :-)

  4. So disappointed and don’t understand why this didn’t work. I made it exactly as written. Used canned coconut milk: Total Fat 15g, 22%/Saturated fat 13g, 64%. Refrigerated for 16 hours and it still wasn’t set enough to be a pie. I’m wondering about the dates and how much they contribute to the thickening because the recipe says 2 dates but dates can be small or large. Mine were kind of small so I used three. That’s the only variable in the recipe. I’m putting it in the freezer and hoping it turns into a sort of ice cream pie.

    • Janice, thanks for your comment! If you follow this recipe and use coconut oil as recommended it will set up every time. The recipe contains almost a cup of oil, which when refrigerated solidifies, creating the incredibly thick texture of this pie :-)

      • Thank you for your reply. I did use the 3/4 C coconut oil, melted, and I thought it, as well as the coconut cream in the coconut milk I used would make the pie solidify when chilled but it didn’t. I can’t think of anything else to do and am mystified as to why it didn’t work. I live at 7800 ft altitude…I doubt it, but could that have anything to do with it? I’ve been eating it frozen and it’s pretty good but not what I had in mind…. .

        • Janice, I’m mystified as well since more than half of the ingredients in this recipe are fat which is a solid when chilled. Did you use the recommended brand of full fat coconut milk? This recipe works perfectly with it :-)

          • Yes, I used Native Forest Organic Coconut Milk which contains 15grams of total fat. Saturated Fat is 13 grams. I wonder if it didn’t set up because this brand has no guar gum in it. Its only ingredients are organic coconut milk and purified water. Maybe I should try making it with the Thai Kitchen brand which does have guar gum in it? Thanks again for trying to help me figure this out.

          • Janice, you’re welcome! I’ve used this brand every time I make the pie and it sets up perfectly. Now I’m wondering if your fridge is not as cold as mine, and if you need to leave it in a couple of hours longer. I hope you’ll stop back by when you make it again. I want it to work for you because it’s so amazing :-)

  5. Due to previous comments, I was nervous about it not setting properly (despite using all of the same ingredients) so I added some gelatin. Admittedly, I added too much (1 Tbsp), but it ended up having a cheesecake-like consistency. Next time I will try it with only 1/4 tsp, but highly recommend the larger amount if you’re looking for a really rich option for this pie.

  6. 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

    • 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!

  7. 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.

  8. 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…)

    • 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 :-)

      • It might help to refer folks to coconut CREAM. I’ve found many of the products advertised as regular coconut milk are actually as thin as the lite.

  9. 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…?

    • 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 :-)

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Recipes » Desserts » Banana Cream Pie