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pie knife scooping banana cream pie

Paleo Banana Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: thebananadiaries
  • Prep Time: 1 hour
  • Cook Time: 6 hours
  • Total Time: 7 hours
  • Yield: 8 1x
  • Category: dessert
  • Method: freezing


Easy and healthy Paleo Banana Cream Pie that tastes just like the classic! Completely dairy free, gluten free, nut free, and with a vegan option. Topped with a coconut whipped cream!



Cassava Flour Pie Crust:

  • 1 cup cassava flour
  • 1/3 cup cold water
  • 1/2 cup vegan butter
  • 1/4 cup coconut sugar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 bananas, sliced

Coconut Vanilla Pudding: (see note for vegan option)

  • 1 12-ounce can coconut cream
  • 1 12-ounce can coconut milk
  • 2 egg yolks
  • 2 tbsp arrowroot powder
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Coconut Whipped Cream:

  • 1 12-ounce can coconut cream
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup


To prepare the the pie crust:

  1. Preheat the oven to 400F.
  2. Follow instructions for preparing the crust of my Paleo cherry pie.
  3. Once the crust is placed into the pie dish, do not fill with the banana slices. Instead, place the pie crust into the oven and bake for 15-20 minutes, or until crust is lightly golden brown.
  4. Remove from the oven and let chill while preparing the vanilla pudding and coconut cream. Save the banana slices for assembly.

To prepare the coconut vanilla pudding:

  1. Beat egg yolks and maple syrup together for 5 minutes on high in a large bowl. The mixture should be slightly fluffy.
  2. Add in arrowroot powder and vanilla extract. Whip again and then set aside.
  3. In a medium sauce pan, heat the coconut cream and coconut milk until it is warm, just before it bubbles. Remove from heat and set aside.
  4. Remove from heat and begin to temper the egg mixture with the coconut milk by pouring a little coconut milk into the egg mixture bowl, beating the eggs on low-medium speed. Slowly continue this process, adding a little bit more at a time so as not to cook the eggs.
  5. Once your coconut milk has been completely added to the egg mixture, pour the pudding mixture back into the saucepan and turn the heat on medium.
  6. Continually stir the pudding in the saucepan while it’s cooking, about 7-10 minutes. It should thicken to pudding texture.
  7. Remove from the stove and cover. Place in the fridge to refrigerate for 4 hours.

To prepare the coconut whipped cream:

  1. Prepare the coconut whipped cream right before assembling the banana cream pie.
  2. Your can of coconut cream should have been refrigerated overnight. Scoop out the coconut fat that has now separated from the water, and place the fat into a large bowl. Save the water in case you need it for texture.
  3. Begin to beat the coconut fat on high speed with a hand mixer until it becomes whipped.
  4. Add in maple syrup and vanilla extract, then beat again. You can add in 1 tbsp of coconut water at a time to make the consistency smoother.
  5. Next, begin to assemble your banana cream pie!

To assemble the banana cream pie:

  1. Add sliced bananas from just 2 bananas into the bottom of the cooled crust.
  2. Pour coconut vanilla pudding over the bananas.
  3. Spoon coconut whipped cream over the coconut vanilla pudding.
  4. Add sliced bananas from 1 banana to top and serve!


Vegan option for coconut vanilla pudding: follow along with the key lime pie filling ingredients and instructions, without the lime