Banana Cream Pie 4 All
Prep time
Cook time
Total time
Please see the post above for all kinds of optional adaptions, including making it lighter, with eggs, etc. As is, this recipe is naturally vegan and free of top allergens, but no one will know!
Serves: 8 servings
  1. Whisk the coconut milk, sugar, lite coconut milk or milk beverage, cornstarch, and salt together in a medium saucepan until smooth.
  2. Place pan over medium-low heat and bring to a bubble, whisking often. When it just begins to bubble, cook and whisk for 2 to 3 minutes more or until thickened to a pudding consistency.
  3. Remove from heat. Place the freeze-dried bananas in a spice grinder and whiz until powdered, 30 to 60 seconds. Thoroughly whisk the powdered banana, coconut oil, and vanilla into the pudding mixture.
  4. Let cool for 10 minutes, whisk again until smooth, and then pour into your prepared pie crust and level out the top.
  5. Cover with plastic wrap touching the surface of the filling and refrigerate for at least 6 hours or overnight.
  6. Serve chilled, but when ready to serve, top with freshly sliced bananas and coconut whip.
Coconut Milk: This is the creamy, full-fat stuff that comes in little packages. You MUST use a good quality variety that creates a thick cream (I use So Delicious Original Culinary Coconut Milk, which is very consistent). DO NOT substitute a milk beverage.
Recipe by Go Dairy Free at