No Bake Vegan Banana Cream Pie (Paleo)
If you’re on the lookout for a dessert that feels indulgent but is also healthy, this No Bake Vegan Banana Cream Pie (Paleo) might just be your new favorite. Made with wholesome ingredients and bursting with flavor, this pie is perfect for those hot summer days when you want something refreshing yet satisfying. It’s rich, creamy, and easy to prepare, making it an ideal dish for gatherings or a simple treat for yourself.
Why This Recipe Belongs in Your Rotation
This No Bake Vegan Banana Cream Pie (Paleo) is not only delicious but also incredibly versatile. It caters to various dietary preferences and is a crowd-pleaser. The creamy coconut filling paired with sweet ripe bananas will transport you to dessert paradise. Plus, it’s guilt-free! With no baking required, it saves you time and keeps your kitchen cool. Whether you’re hosting a dinner party or simply satisfying your sweet tooth, this pie is a fantastic choice.
Ingredient Notes
- Raw almonds: I used Bremner Farms almonds for their high quality and flavor. These create a crunchy base for the crust.
- Medjool dates: Eight large pitted Medjool dates provide natural sweetness and help bind the crust together.
- Coconut oil: Three tablespoons of melted coconut oil add richness to the crust and help it hold together.
- Ground cinnamon: A sprinkle of cinnamon enhances the flavor profile, bringing warmth and depth.
- Pure vanilla extract: A teaspoon of vanilla extract adds a delightful aroma and enhances the overall taste.
- Salt: A pinch of salt balances the sweetness, making each bite more satisfying.
- Full-fat coconut milk: Two cans, refrigerated overnight, provide the creamy filling. Make sure to use the solidified part for the best texture.
- Pure maple syrup: This natural sweetener complements the coconut milk and adds a lovely flavor.
- Bananas: Three large ripe bananas, peeled and sliced, bring a natural sweetness and fruity flavor.
- Chopped raw almonds and pistachios: For topping, these nuts add a delightful crunch and visual appeal.
- Grated dark chocolate: A square of dark chocolate adds a touch of decadence and pairs beautifully with the bananas.
Tools & Equipment Needed
- Food processor: Essential for blending the crust ingredients into a fine crumb.
- Mixing bowls: For combining the coconut milk and other filling ingredients.
- 9-inch pie pan: The perfect size for setting your pie.
- Spatula: Useful for spreading the filling evenly in the crust.
- Refrigerator: To chill the pie before serving.
No Bake Vegan Banana Cream Pie (Paleo), Made Easy
Step 1: Prepare the Crust
Start by placing the raw almonds in your food processor. Pulse until they are finely ground. Add the Medjool dates, melted coconut oil, ground cinnamon, pure vanilla extract, and salt. Process until the mixture is sticky and holds together when pressed.
Step 2: Form the Crust
Transfer the mixture into a 9-inch pie pan. Use your fingers or the back of a measuring cup to press the mixture evenly into the bottom and up the sides of the pan. Aim for a firm and even crust. Once done, set it aside.
Step 3: Make the Coconut Filling
Open the cans of refrigerated full-fat coconut milk. Scoop out the solidified cream into a mixing bowl, leaving the liquid behind for another use (like smoothies!). Add the pure maple syrup, pure vanilla extract, and a pinch of sea salt. Use a hand mixer or whisk to beat the mixture until smooth and creamy.
Step 4: Assemble the Pie
Slice the three ripe bananas and arrange them evenly over the crust. Pour the coconut filling over the bananas, smoothing it out with a spatula to cover them completely.
Step 5: Chill the Pie
Cover the pie with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, or until set. This allows the filling to firm up and the flavors to meld beautifully.
Step 6: Add the Toppings
Once chilled, remove the pie from the refrigerator. Just before serving, sprinkle the top with chopped raw almonds, chopped raw pistachios, and grated dark chocolate for an extra layer of texture and flavor.
Seasonal Adaptations
- In the fall, swap out the bananas for sliced apples or pears for a seasonal twist.
- During the holiday season, add a pinch of nutmeg or ginger for a spiced flavor profile.
- In the summer, incorporate fresh berries for a colorful and refreshing addition.
- For a tropical flair, try adding mango slices or a layer of passionfruit puree.
Notes from the Test Kitchen
Make sure to refrigerate your coconut milk overnight for the best results. This ensures the cream separates from the liquid and gives your filling a rich, creamy texture. If you want a thicker filling, you can use more coconut cream or reduce the liquid from the coconut milk.
- Feel free to adjust the sweetness by adding more or less maple syrup according to your taste.
- Experiment with different nuts for the crust or toppings based on your preference.
How to Store & Reheat
Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days. The pie will keep its flavor and texture, but for the best experience, consume it within the first couple of days. Reheating is not necessary; simply enjoy it cold!
Your Top Questions
Can I use other nuts for the crust?
Absolutely! You can substitute the raw almonds with walnuts or pecans for a different flavor profile. Just ensure they are raw and unsalted for the best result.
How can I make this pie nut-free?
To make a nut-free version, use sunflower seeds or pumpkin seeds in place of the nuts for the crust. Keep in mind that the flavor and texture will differ slightly.
Can I freeze this banana cream pie?
Yes! You can freeze the pie for up to a month. Just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.
Is there a substitute for coconut milk?
If you need a substitute for coconut milk, you can use cashew cream or a dairy-free yogurt. However, the flavor will be different, so be sure to adjust the sweetness accordingly.
You Might Also Like
- Raw Chocolate Avocado Mousse
- Vegan Chocolate Chip Cookies
- Paleo Almond Butter Brownies
- No Bake Vegan Cheesecake
Bring It Home
Creating a No Bake Vegan Banana Cream Pie (Paleo) is not only simple but also a delightful way to impress your friends and family. With its creamy filling, crunchy crust, and sweet toppings, this pie is sure to become a staple in your dessert repertoire. It’s the perfect treat for any occasion, whether it’s a sunny day or a cozy night in. So gather your ingredients and whip up this delicious pie that is bound to satisfy your cravings while keeping things healthy and delicious! Enjoy every bite of your No Bake Vegan Banana Cream Pie (Paleo)!
No Bake Vegan Banana Cream Pie (Paleo)
Ingredients
Equipment
Method
- Start by placing the raw almonds in your food processor. Pulse until they are finely ground. Add the Medjool dates, melted coconut oil, ground cinnamon, pure vanilla extract, and salt. Process until the mixture is sticky and holds together when pressed.
- Transfer the mixture into a 9-inch pie pan. Use your fingers or the back of a measuring cup to press the mixture evenly into the bottom and up the sides of the pan. Aim for a firm and even crust. Once done, set it aside.
- Open the cans of refrigerated full-fat coconut milk. Scoop out the solidified cream into a mixing bowl, leaving the liquid behind for another use. Add the pure maple syrup, pure vanilla extract, and a pinch of sea salt. Use a hand mixer or whisk to beat the mixture until smooth and creamy.
- Slice the three ripe bananas and arrange them evenly over the crust. Pour the coconut filling over the bananas, smoothing it out with a spatula to cover them completely.
- Cover the pie with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, or until set.
- Once chilled, remove the pie from the refrigerator. Just before serving, sprinkle the top with chopped raw almonds, chopped raw pistachios, and grated dark chocolate.
Notes
- Refrigerate your coconut milk overnight for the best results.
- Adjust the sweetness by adding more or less maple syrup as per your taste.
- Experiment with different nuts for the crust or toppings.
