To continue with last week’s banana theme, I am going to share my recipe for banana cream pie! You know those times when you all of a sudden have a million ripe bananas in your kitchen and you have no idea how they even got there? Well that happened to me last week. I swear, I had like 15 bananas. So naturally, after I finished up my banana bread I decided to test out banana cream pie!
Notice the quote marks around “cream” in the title? Yep, that’s because this recipe doesn’t actually have cream! I have never been able to find a banana cream pie recipe that doesn’t have lots of cream and white sugar. I kind of thought it would be impossible – banana cream pie is one of those things that sounds super hard to me even though it totally isn’t. So I just went for it and I’m really glad I did! This recipe is made with yummy coconut milk and sweetened with agave. Using coconut milk instead of cream makes it a lot lighter and since it’s a chilled pie, it’s perfect for summer!
A note on the recipe – when you are cooking the filling, it will feel like you are standing there stirring it for a lifetime. Just trust me, it will thicken! Keep your eye on the prize.
This recipe also uses my basic pie crust. When this pie crust actually turned out light and flaky and delicious, it was like a miracle happened. I’m serious. I’ve tried so many different variations of gluten free pie crust and absolutely nothing turned out like this one. You can find the recipe here. You’ll thank me later.
Enjoy this recipe and have a wonderful weekend!
1 can coconut milk (full fat, not light!)
⅓ cup agave
2 tsp vanilla extract
2 tbsp arrowroot powder
Pinch of salt
2 cans coconut milk, refrigerated overnight
1-2 tbsp agave
- Bake crust and set aside to cool.
- In a medium saucepan, whisk together all filling ingredients except vanilla extract. Once combined, stir constantly on low heat until it begins to thicken.
- When the filling looks like it’s starting to thicken, add in vanilla extract. Keep stirring until it just begins to boil (took me about 30 minutes).
- Once you see a couple bubbles in the center, take filling off the heat, transfer to a bowl and place in the fridge to cool.
- While you are waiting for the filling to cool, make the whipped topping. Open the 2 refrigerated cans of coconut milk and scoop out only the really thick cream part. With a stand mixer or handheld beater, whip until it starts to resemble whipped cream. Add in agave to taste and if needed, a splash of almond milk to loosen it up.
- When the filling is cool, assemble the pie. Slice 2 bananas to cover the bottom of the crust. Spread out the filling over the bananas. Slice 2 more bananas on top of the filling. Cover with whipped coconut cream.