Paleo Coconut Banana Cream Pie
Creamy, dreamy, and completely grain-free, this banana cream pie delivers everything you want from a classic dessert without a single ingredient that falls outside ancestral eating guidelines. The crust comes together from raw almonds and Medjool dates blitzed in a food processor — no baking required — and it presses into a pie dish with a satisfying, nutty snap. A silky custard made from full-fat coconut milk, egg yolks, arrowroot starch, and maple syrup sets up beautifully over layers of fresh banana slices, proving that thickeners and sweeteners pulled straight from nature do the job just as well as anything refined. The finishing touch is a cloud of whipped coconut cream — chilled overnight and beaten until it holds soft peaks — that makes every slice look like it came out of a bakery window. Desserts like this are often the hardest category to navigate, since most pies lean heavily on butter, flour, cornstarch, and refined sugar, but every component here is thoughtfully swapped without sacrificing texture or richness. It serves 8, so it's an ideal centerpiece for a dinner party or a holiday table where you want everyone — not just the grain-free folks — reaching for seconds.
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups raw almonds
- ½ cup pitted medjool dates (about 6 dates), roughly chopped
- 2 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For the custard
- 2 cans (13.5 oz each) full-fat coconut milk
- 4 large egg yolks
- 3 tbsp arrowroot starch
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
For the filling
- 3 medium ripe bananas, sliced into ¼-inch rounds
For the whipped coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp maple syrup
- ½ tsp pure vanilla extract
For serving
- banana slices, for garnish (optional)
Instructions
- 1
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.
- 2
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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