This easy Paleo banana cream pie is one you won’t even have to turn your oven on for! It’s so simple to put together, making it the perfect dessert for any occasion. It’s also a vegan banana cream pie recipe, so everyone can enjoy knowing this is a healthy dessert no matter how they eat!

So many Paleo sweets recipes in a week! What is going on with me?! I know this is really unlike me, but I can’t help it that my boyfriend requested a Paleo banana cream pie and Paleo fudge for his birthday last week. I also can’t help it that when I posted a photo of the banana cream pie to my Instagram, everyone kind of flipped their lid! I aim to please, so I got this tasty sucker up as fast as I could!
I can’t believe another birthday of his has come and gone again. It’s so funny to think back to how we used to celebrate back when he was much closer to his 20th than the impending 30th. Everyone always says time flies by so fast, but as I get older the faster I truly realize it goes.

Anyway, it makes me chuckle that birthdays no longer look like chugging cheap beer in a crappy bar. Now it’s Paleo treats because joint pain really does flair up with crappy food and debating if it’s really worth it to even go out for a drink when we have bedtimes. I’m lucky to have gone through the evolution of birthday celebrations with him, though, and if the birthday boy wants a Paleo banana cream pie, he gets one.

  • For the Crust:
  • 1 and 1/2 cup almonds (can sub for pecans)
  • 1/2 cup almond flour
  • 6 Medjool dates, pitted
  • 2 tablespoons soft or melted coconut oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • For the Pie Filling:
  • 2 cans full-fat coconut cream (14 ounce cans), refrigerated a few hours up to overnight prior to use
  • 2-3 bananas, sliced
  • 1/4 cup pure maple syrup
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon cinnamon
  • For Topping:
  • 1-2 sliced bananas (see note)
  • 1/2 cup chopped pecans or chopped almonds

  1. Add all crust ingredients to a food processor or high powdered blender
  2. Blend until almonds and dates are finely chopped and mixture is thick and sticky, about 3 minutes
  3. Add 1 tablespoon of water to help combine the mixture if nuts aren't blending well
  4. Line an 8 inch glass pie pan or 8 inch springform pan with wax paper or coat with thin layer of coconut oil
  5. Evenly press the crust mixture into the bottom of the pan
  6. Layer the sliced bananas* (see note) for the filling over the crust, it's okay if they overlap, or do not go to the edge of the crust
  7. Add both cans of coconut cream into a mixing bowl, leaving any liquid in the can if there is any (only scoop out the thick white coconut cream)
  8. Add maple syrup, vanilla extract and cinnamon to the bowl and use a hand mixer or stand mixer to whip the filling ingredients together until coconut cream is airy and thick
  9. Pour filling over the crust and layer of bananas. Spread using a knife or spatula into an even layer
  10. Place into the fridge for 2-3 hours until the pie sets, or into the freezer for 1 hour
  11. Add toppings only once ready to eat to avoid banana slices from browning
  12. If frozen, let thaw at room temperature prior to eating. Store leftovers in an airtight container in the freezer
The amount of bananas you use will depend on how large or small the bananas you have are. Use an additional banana for the filling layer, and for the topping if yours are on the smaller side, or if you like a thicker banana layer.



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