- 2 tablespoons unbleached all purpose flour
- 1 vanilla bean, split lengthwise
- 1/4 cup (1/2 stick) unsalted butter, diced
- 1 cup whole wheat pastry flour
- 1/3 cup (2 ounces) bittersweet chocolate chips
- 1/4 cup unbleached bread flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) chilled unsalted butter, diced
- 2 tablespoons orange juice
- 1 tablespoon (or more) ice water
- 1/2 teaspoon vanilla extract
- Nonstick vegetable oil spray
- 7 bananas (about), peeled
- Chocolate sprinkles (optional)
Whisk first 4 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Add yolks; whisk to blend. Scrape in seeds from vanilla bean; add bean. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and rum. Remove vanilla bean. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
Combine first 7 ingredients in processor. Blend until finely ground. Transfer to large bowl. Using fork, cut in butter until mixture resembles coarse crumbs. Mix orange juice, 1 tablespoon ice water, and vanilla in small bowl. Sprinkle over chocolate mixture, tossing until dough comes together in clumps and adding more water by tablespoonfuls if dry. Using floured hands, gather dough into ball; flatten into disk. Wrap; chill dough at least 2 hours and up to 1 day.
Preheat oven to 375°F. Spray 9-inch-diameter glass pie dish (including rim) with nonstick spray. Roll out dough between 2 sheets of parchment paper to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared dish. Peel off parchment. Fold overhang under and crimp crust edges decoratively. Pierce crust all over with fork; freeze 10 minutes.
Line crust with foil; fill with dried beans. Bake crust 20 minutes. Remove foil with beans. Continue to bake crust until dry and firm to touch, about 10 minutes longer. Cool crust completely on rack.
Spread 1 cup pastry cream over bottom of crust. Slice enough bananas into 1/4-inch-thick rounds to cover cream in overlapping circles. Cover bananas with remaining pastry cream. DO AHEAD Can be made 6 hours ahead. Cover and chill.
Slice 3 (or more) bananas on slight diagonal into 1/4-inch-thick ovals. Arrange in overlapping circles atop pie. Sprinkle with sugar. Caramelize, if desired, using handheld torch. Alternatively, cover bananas with whipped cream, sprinkle with chocolate sprinkles, and garnish with additional banana slices.
Irish Banana Cream Pie
Nilla Wafer crust topped with bananas, white chocolate, Irish cream and French vanilla pudding. Celebrate!
- FOR THE CRUST:
- 1-½ cup Nilla Wafer Cookie Crumbs (see Note)
- ¼ cups Granulated Sugar
- 6 Tablespoons Butter, Melted
- FOR THE FILLING:
- 1 cup Heavy Cream
- 1-½ cup White Chocolate, Chopped
- ⅓ cups Bailey's Irish Cream
- 1 box (3.5 Ounce Box) Instant French Vanilla Pudding Mix
- 1-½ cup Milk
- 2 whole Bananas, Sliced
- FOR THE TOPPING:
- 8 ounces, weight Cool Whip
- 8 whole Nilla Wafer Cookies, For Garnish
For the crust: Preheat oven to 350 F. Pulse Nilla Wafers in a food processor to make crumbs (see note). Pulse in the sugar and melted butter. Press crumb mixture into the bottom of a 9-inch pie pan. Bake in a 350 F oven for 8-10 minutes. Remove from the oven and cool.
For the filling: In the bowl of a mixer, beat heavy cream until stiff. Meanwhile, in small double boiler melt white chocolate with Baileys until smooth. Fold the melted chocolate mixture into the heavy cream.
In a small bowl whisk the pudding mix and the milk together. Pour into the Baileys and cream mixture.
To assemble, slice bananas and lay them on the bottom of the crust. Pour pudding mixture over the bananas and top with Cool Whip. Refrigerate 4 hours or overnight. Garnish with remaining cookies, slice and enjoy. Keep refrigerated. This is best eaten within 24 hours!
**Note: I used about a third of a 12-ounce size box of Nilla Wafers to get 1 1/2 cup of crumbs.
How to make dairy free banana cream pie
- How long does it take? 25 minutes of hands on time
- How long will the pie stay good for? I recommend enjoying this pie within 1-2 days of baking. This pie is especially great for get togethers and barbecues.
- Can I use coconut whipped cream instead of store bought dairy free whipped topping? Absolutely!
My favorite part about this pie is the crust because it’s made with wafer cookies. Yes, you heard that right, this cream pie is crusted with sweet wafer cookies.
To make the crust, I placed the cookies and some coconut oil into my food processor and pulsed just until combined and pressed the mixture into my pie pan and baked it.
Then I made the filling by placing the almond milk (or dairy free milk of choice), corn starch, sugar and vanilla into a large bottom heavy pot and cooked it until it was thick while stirring continuously.
Once the filling was thick, I covered it with plastic wrap and then chilled it overnight in the refrigerator.
The next day, the filling had cooled and it was ready to be added to the pie crust but not before adding some banana slices to the bottom. After the filling, I topped the pie with dairy free whipped topping and some extra wafer cookie crumbles!
Healthy Banana Coconut Cream Pie
OMG, you guys. This Healthy Banana Coconut Cream Pie is EPIC. It’s been a long time in the making. I actually attempted a similar recipe last year and it didn’t quite turn out right. I am pleased to say that this healthy pie recipe came out awesome!
This pie is vegan, gluten free, paleo and free of refined sugars. There are a few steps, but I promise it’s pretty easy. I am also including a video tutorial in the post for you. If videos are more your thing, you can follow my You Tube channel as well.
If you wanted to make this nut free, you can always use a different crust recipe. Oat flour may work nicely as well. If anyone makes the crust with oat flour, please leave me a comment and let me know how it turned out.
The banana mixture itself would also make an amazing topping over ice cream. Yum!
I recorded a short video for this as well. For more videos, you can subscribe to my You Tube Channel.
How to Make Banana Cream Pie
Sure, you could make a banana cream pie using an instant pudding mix, but the little bit of extra effort it takes to make this pie from scratch is totally worth it.
Make the Custard: banana cream pie filling from scratch
- Put milk on to boil. Whisk the egg yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick.
- Whisking without stopping, drizzle in about ¼ cup of the hot milk – this will temper, or warm, the yolks so they won’t curdle – then, still whisking, add the remainder of the milk
in a steady stream. Whisking constantly bring the mixture to a boil.
- Whisk in the vanilla extract.
- Let stand for 5 minutes, then whisk in the butter. Chill the custard.
To assemble the pie
- Beat the cream until it just starts to thicken. Beat in the confectioner’s sugar and vanilla. Beat until the cream holds firm peaks. Switch to a rubber spatula and gently fold in the sour cream. Peel and slice the bananas.
- Spread about one quarter of the custard over the bottom of the pie crust and top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer bananas.
- Spoon the whipped cream over the filling and spread it evenly to the edges of the custard.
- Decorate the top of the pie however you like.
Storing and Serving This Pie
Does banana cream pie need to be refrigerated?
Banana cream pie should be refrigerated if you aren’t going to serve it right away.
Can I freeze banana cream pie?
Yes, you can freeze banana cream pie. Simply move it to the fridge 12-24 hours before serving.
Serving Notes from Dorie
I like to serve the pie as soon as it is assembled, when the pastry cream and whipped cream are cold but not really chilled and the crust has not been refrigerated. I think this is when the pie is at its best – but, trust me, it will still be wonderful if you serve it from the fridge. For me, this is a go-with-coffee pie.
In a stand mixer combine the butter and sugars, cream together for 10 minutes or until the sugar has dissolved and the mixture is lightened in color, scraping bowl often.
Add egg and vanilla and mix for 2 minutes.
Combine the flour, baking soda, baking powder and salt, sieve them together.
Add the dry mix to the butter mixture and pulse until it starts to combine.
Scrape down the bowl and mix for another 2 minutes or until the mixture formed a ball.
Wrap the dough and refrigerate for 30 minutes.
Roll out the dough into a 10 inch circle.
Place the dough in the pie dish and push down the sides until the top of the pan.
Meanwhile, preheat your oven to 350°F.
Once rested, remove from the refrigerator and place on your work surface.
Place a large piece of parchment paper over the shell so it extends 6 inches larger then the pie tin on all sides.
Press the paper down into the pie shell and trim off any excess leaving about 1 inch above the edge of the crust. Fill the shell with dried beans or rice to keep the pie shell in place.
Place in the oven and cook for 10 minutes or until the sides start to brown.
Carefully remove the parchment paper and beans and cook for another 3-5 minutes or until the base is cooked.
- 2 cups heavy cream
- 5 tablespoons malted milk powder, divided (see note)
- 6 ounces milk chocolate, finely chopped
- 8 ounces crushed chocolate cookie crumbs (see note)
- 1/4 cup (1 3/4 ounces) plus 1 tablespoon granulated sugar, divided
- 9 tablespoons (4 1/2 ounces) unsalted butter, melted, divided
- 3 medium bananas, sliced (about 4 cups)
- 1/4 cup (3/4 ounce) cocoa powder
- 3 tablespoons cornstarch
- Pinch salt
- 2 large eggs
- 2 cups whole milk, divided
- 4 ounces bittersweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- 3 tablespoons brown sugar
- ½ cup water
- 10 bananas, peeled and sliced lengthwise
- 2 cups whole wheat flour
- 2 cups toasted wheat germ
- 3 cups rolled oats
- 1 cup packed brown sugar
- 1 cup light margarine
- 1 tablespoon cinnamon
Preheat the oven to 350 degrees F (175 degrees C).
Sprinkle 3 tablespoons of brown sugar over the bottom of a small saucepan or skillet. Cook over medium heat until melted. Stir in water until sugar is completely dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a round baking dish or deep dish pie plate and spread to coat the bottom.
Make a layer of bananas on top of the melted sugar. In a medium bowl, stir together the whole wheat flour, wheat germ, oats and 1 cup of brown sugar. Mix in the margarine using your hands, pinching it into small pieces to make a crumbly dough. Sprinkle half of this over the bananas in the dish and pat down. Top with the remaining bananas and sprinkle with about half of the cinnamon. Spread the rest of the dough over the bananas and pat the pie smooth. Sprinkle remaining cinnamon over the top.
Bake for 45 minutes in the preheated oven, until the pie topping is toasted and a toothpick inserted into the center comes out clean.
Banana Cream Pie
First prepare the pie crust using half of the Pie Crust recipe, pre-baking it as directed. Next make the filling. Get out a 2 quart saucepan. Measure the sugar, cornstarch and salt into the pan. Use a fork to mix it all up nicely. Gradually whisk in the milk a little at a time, stirring all the while. Cook and stir over medium heat until it comes to a boil. Be careful not to scorch the bottom.
Boil gently for a full minute and then remove from the heat. Quickly beat in the eggs. This is the tricky part. You have to work very fast or else the eggs will cook, making little strings in the pie filling. It still tastes good, but the strings are a little crude looking in the pie. Another way is to temper the eggs first. Do this by beating the eggs in a cereal bowl. Add about 1/2 cup of the hot pie filling to the eggs and stir them up quickly. Then dump the egg/pudding mixture back into the saucepan and whisk it up. Tempering the eggs means you raise their temperature gradually, easing their transition into the hot pudding. Bring the mixture to a boil again and remove it from the heat. Stir in the margarine and vanilla.
While all of this is happening, you need to slice up your bananas. Sprinkle them with a little lemon juice to prevent them from browning. Scatter the bananas in the bottom of the cooked pie crust. Pour the hot pie filling on top of the bananas in the cooked pie crust. Chill until quite cold.
When the pie is cold, top it with sweetened whipped cream or Whipped Topping. I prefer to use my recipe for whipped topping, because it is healthier and chemical free. Regular whipped topping may be used though, and for special days, nothing beats real whipped cream. Serve to a thankful family who will remember this pie when they are grandparents.
To support the blog, check out the HBHW eBooks available on Amazon. Thank you!
Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
- ¾ cup white sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 2 cups milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 ¼ teaspoons vanilla extract
- 1 (9 inch) baked pastry shell, cooled
- 4 bananas, sliced
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.