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Banana Cream Pie

Prep Time30 mins
Cook Time45 mins
Total Time1 d
Servings: 16
Author: Lisa@mummymade.it



    Chocolate Pie Crust

    • 1/4 Cup Almond meal
    • 1/2 Cup plus 1 Tablespoon Coconut Flour available from health food and specialty stores
    • 2 1/2 Tablespoons unsweetened Cocoa
    • 1/4 teaspoon Salt
    • 1/4 teaspoon Baking Soda
    • 1/4 Cup Coconut Oil softened
    • 1/4 Cup Maple Syrup you could substitute honey etc
    • 1 Egg
    • 1 teaspoon Vanilla Extract

    Banana Cream

    • 2 very very ripe Bananas
    • 1/3 Cup Coconut Cream taken from the top of a can that's been in the fridge overnight
    • 1/4 Cup Milk almond, coconut etc
    • 1/3 Cup Maple Syrup
    • 2 Tablespoons Arrowroot Flour
    • 1/2 teaspoon Salt
    • 3 Egg Yolks
    • 2 1/2 teaspoons Gelatin
    • 3 Tablespoons Coconut Oil melted
    • 3/4 Cup Whipped Coconut Cream- measure after whipping see recipe below
    • 1 ripe Banana sliced

    Whipped Coconut Cream

    • 3/4 Cup Coconut Cream see above notes on types of coconut creams, opened and in fridge for min 5 hours
    • 1 teaspoons Maple Syrup
    • 1 teaspoons Vanilla Extract



      Chocolate Pie Crust

      • Preheat the oven to 175C (350F).
      • Grease/Spray an 20cm (8 inch) springform cake tin or pie dish.
      • Mix the dry ingredients in a blender.
      • In a separate small bowl, whisk together the wet ingredients.
      • Pour the wet ingredients into the dry, and blend until combined.
      • Form a ball with the mixture, wrap it in plastic and place it in the fridge for 20 minutes.
      • Place the mixture ball between 2 sheets of plastic/baking paper and roll until thin.
      • Using the base of a larger cake tin, cut out a circle and place in greased springform tin.
      • Trim the edges of the tart to make a nice clean edge.
      • Alternatively, use your hands to press the dough into the tin making sure you go up the sides of the tin.
      • Pierce the bottom of the pie crust several times with a sharp knife.
      • Bake for 15 minutes.
      • Remove from the oven and allow to cool completely.

      Banana Cream

      • Combine the very, very ripe bananas, coconut cream and milk in a blender and puree until totally smooth.
      • Add in the maple syrup, arrowroot, salt and egg yolks. Blend until no banana lumps remain.
      • Pour the mixture into a medium sized saucepan.
      • Before heating the banana mixture, evenly sprinkle the gelatine over 1/4 cup of cold water. Allow it set for 4 minutes
      • Whisk the banana mixture in the saucepan over medium-low heat.
      • Continue to whisk and stir as the mixture will thicken and has a tendency to stick to the bottom of the pan.
      • Bring to a boil and continue to whisk vigorously for 3-4 minutes.
      • The mixture will be quite thick.
      • Pour the thickened banana mixture in a blender (make sure you have cleaned it from earlier use) and add the gelatine mixture and melted coconut oil.
      • Blend until smooth.
      • Transfer the mixture to a heatproof container and leave in the fridge for at least 1 hour.
      • Remove the banana cream from the fridge and place in a bowl of a stand mixer with a whisk attachment.
      • Add the whipped coconut cream and whisk on low until combined, and no cream streaks remain.
      • Use immediately.


      • Pour 1/2 of the Banana Cream mixture in the cooled pie crust then place the sliced banana evenly around the pie.
      • Pour the rest of the mixture over the sliced banana.
      • Optional, drizzle Chocolate over the top of the pie.
      • Allow pie to set in the fridge overnight.
      • Keep refrigerated.

      Whipped Coconut Cream

      • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
      • Place cream in mixing bowl and beat using whisk attachment.
      • Add maple syrup and vanilla to taste and continue whisking until thick.
      • Keep refrigerated.


      Adapted from Life is great