Banana Cream Pie (GF, DF, V) - Heal'r
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Banana Cream Pie (GF, DF, V)

Written by Tanya Lee



  • 3/4 cup organic rolled or steel cut oats
  • 3/4 cups organic raw or activated almonds
  • 1/4 tsp himalayan rock salt
  • 2 tbs organic coconut nectar or rice malt syrup
  • 1/4 cup melted organic coconut oil


  • 2 tbs tapioca starch
  • 1/3 cup organic coconut nectar
  • 1 pinch himalayan rock salt
  • 1 1/2 cups unsweetened almond milk (alternatives: organic rice milk or coconut milk)
  • 1 tsp pure vanilla powder
  • 1 just ripe banana, sliced
  • 1 can of organic coconut cream (414g), or 2 cans of coconut milk (refrigerated overnight)
  • 1/2 tsp vanilla extract
  • 3-5 tbs organic coconut nectar


1 – 2 just ripe bananas, sliced


  1. Preheat oven to 350F (180C) and grease a standard pie dish with coconut oil.
  2. Add oats, almonds, himalayan rock salt and coconut nectar to a high speed blender and mix/pulse on high until a fine texture.
  3. Slowly add 1/4 cup of melted coconut oil, if still dry, slowly add more. Mix on low until mixture looks like dough. To see if consistency is correct, imagine you can squeeze it through your fingers rather than it being crumbly.
  4. Spread mixture into pie/baking dish evenly. Place baking paper on top and use a flat-bottomed object, to press down firmly until even and well packed on the bottom and up the sides.
  5. Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes or until edges are golden brown. Remove from oven and set aside to cool.
  6. Prepare the filling by adding cornstarch, nectar, and salt (optional) to a small saucepan, whisk in “milk”.
  7. Simmer over medium heat, whisking frequently. Then reduce heat, continue cooking for 4-6 more minutes, scraping the sides and bottom almost constantly to avoid it sticking.
  8. When the filling looks like thick liquid, think thick honey, remove from heat, whisk in vanilla, and let cool 10 minutes.
  9. Transfer to a glass or ceramic bowl and cover. Refrigerate until cooled and set – approx. 2-3 hours.
  10. Place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove can of coconut cream from fridge, careful not to shake can. Gently scoop the top hardened cream out into the chilled bowl, leave any liquid watery portion in can. You can use this for smoothies or in baking, if you wish, but it is not needed for this recipe.
  11. With a handheld mixer, whip the coconut cream for roughly 1 minute. Then add 3 tablespoons of powdered nectar and whisk again until light and airy – approx. 2-3 minutes. Set uncovered in fridge to chill.
  12. Once the filling is completely cooled, like set jelly, add whipped coconut cream, stir lightly until combined. Set in fridge.
  13. Place sliced banana on the bottom of the baked crust, top with filling/coconut whip mixture. Smooth the top, then cover with plastic wrap and set in fridge for at least 4 hours, overnight is best.
  14. Serve with additional coconut whipped cream and more sliced bananas and enjoy! Store leftovers covered in the
  15. fridge, best within the first 48 hours, up to 3 days.

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