This dreamy, sliceable pie starts with a press-in crust of ground almonds and sweet Medjool dates, bound together with just a touch of melted coconut oil until it holds its shape without any baking required. The custard layer is where things get really luxurious: full-fat coconut milk is whisked with egg yolks, arrowroot starch, and maple syrup, then gently cooked on the stovetop until it turns thick, glossy, and rich enough to coat the back of a spoon. Layers of ripe banana slices are tucked both under and over that custard, so every forkful gets that classic banana-cream contrast of creamy, fruity, and just a little bit of chew. Once it's chilled and fully set, the whole thing gets finished with a billowy scoop of whipped coconut cream, whisked until it holds soft peaks just like a traditional topping would. It slices clean, holds its structure beautifully, and delivers all the nostalgic banana cream pie flavor you're craving. This one's a genuinely solid pick for a dairy free dessert table, no asterisks required.
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Place the almonds in a food processor and pulse 8–10 times until coarsely ground — the texture should resemble rough breadcrumbs with some larger pieces remaining. Add the dates, melted coconut oil, and salt, then process until the mixture clumps together and holds its shape when pressed between your fingers, about 30–45 seconds.
Press the almond-date mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. The crust should be about 1/4 inch thick throughout. Refrigerate for at least 20 minutes while you prepare the custard.
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