Paleo Banana Cream Pie Recipe

Check out my paleo, raw, dairy free, gluten free, and totally delicious, Banana Cream Pie recipe. It’s my go to dessert and is always big hit at family parties, holidays, and even at gym events.

A great tip I tell my clients is to bring a meal or dessert you can eat when attending parties. This eliminates the guess work of figuring out what you can eat while still staying on plan. This Pie transports well and is delicious even to non paleo folks. 

So here we go …

Paleo Banana Cream Pie
Yield, one -9” pie
6 servings- 6g Protein, 20g Carb, 24g Fat

What you need:

-9” round pie dish

For the Crust:
-5 Medjool Dates (or about 4oz)
-1 cup Walnuts
-¼ cup Shredded, Unsweetened Coconut
-Himalayan Salt to taste

For the Filing:
-1 Banana, ripe
-½ cup soaked Raw Cashews (placed in pot and covered in water, soaked water overnight in refrigerator *Note this is a very important step, if you do not have the time to do this you can fill a pot with enough water to cover the cashews and simmer on low for 30 minutes, drain, then fill again with cold water and place in refrigerate for 30 minutes.)
-1, 5.4oz can Unsweetened Coconut Cream, chilled in refrigerator upside down
-3 tablespoons lemon juice
-2 tablespoons Pure Maple Syrup
-1 tsp vanilla extract


  1. Remove the pits from dates – I do this by making a vertical cut in the date with a knife and pulling it open.

  2. Place dates in food processor with walnuts – run on high for about 90 seconds, mixture will star to stick together and form a ball.

  3. Add shredded coconut and pulse for 30 seconds longer.

  4. Place crust in bottom of pie dish, using fingers press it firmly and evenly into pie dish.


  1. Add ripe banana to food processor, chop for 20 seconds.

  2. Drain water from cashews in the sink, place drained cashews in food processor.

  3. Take refrigerated coconut cream (should solidify and separate), open the can and scrape the solid cream off the top and place in food processor. (can reserve liquid for other recipes or baking).

  4. Add lemon and vanilla extract, run on high speed for 30 seconds until creamy, then while food processor is running add maple syrup until blended.

  5. Pour filling into pie crust; freeze until sets (about 2 hours), then enjoy. If making ahead you can  freeze overnight and allow to thaw slightly before serving.

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