This gluten free and dairy free banana cream pie is what dessert dreams are made of! The almond flour pie crust tastes similar to a graham cracker and is filled with a mixture of sliced bananas and a silky creme patissiere. The whole pie is then topped with a luscious refined sugar free Italian meringue! A sprinkle of chopped nuts completes this banana pie recipe that is sure to be a crowd-pleaser! It is gluten free, grain free, dairy free, and refined sugar free. The recipe follows both the SCD and paleo diets.
Hi friends! I have to tell you, I’m super excited to share this banana cream pie recipe with you! It might be my favorite dessert I’ve created since starting my blog!
The crust is made with protein-rich almond flour and has a slight buttery taste even though there’s no butter in sight! The filling is a dairy-free and refined sugar-free version of creme patissiere, also known as pastry cream (I’ll explain what this is in a second) that’s sandwiched between layers of sliced bananas. Then the whole thing is topped with a few hearty dollops of meringue!
Although it sounds complicated with all those layers, it’s actually a very simple recipe that’s sure to impress! Let’s start at the bottom and work our way up!
How to make an almond flour pie crust
This SCD and paleo pie crust is only four ingredients and bakes for just 10 to 12 minutes. It calls for almond flour, honey, melted coconut oil, and cinnamon…that’s it! The crust has an almost buttery flavor and with the addition of the cinnamon, is very reminiscent of a graham cracker crust.
The ingredients are mixed together and it will look a bit crumbly in the bowl. Make sure all of the almond flour is wet before dumping the dough into the pie pan. Use your fingers to press the dough as evenly as you can into the bottom and sides of the pan. Use a fork to prick holes into the crust and place it in the oven to bake.
Once it’s baked, simply leave it on your counter to cool. Doesn’t it look just lovely?!
How do you keep bananas from turning brown in a pie?
The first time I made this, I completely spaced out and didn’t drizzle any lemon juice on the sliced bananas. So, I ended up with an incredibly tasty paleo banana cream pie that had ugly brown banana slices in it.
Moral of the story: make sure to pour a little lemon juice on your sliced bananas so that your pie not only tastes good, but looks good too!
Okay, now that we have that out of the way, the bananas are sliced to whatever thickness you’d like, drizzled in lemon juice, and then placed in a single layer along the bottom of the cooled pie crust. Try to press them a bit into the crust so that they don’t float up once the creme patissiere is added.
What is creme patissiere?
Long story short, creme patissiere is a fancy French word for pastry cream, which is another word for …custard! But doesn’t creme pattissiere sound so much fancier?! Since I like to pretend I’m fancy (I’m totally not by the way. I’m currently sitting at my desk in my yoga clothes that may or may not have a combo of toddler drool and peanut butter on them) we’re going to continue calling it creme patissiere!
How to make a dairy-free creme patissiere
This rich, silky custard is traditionally made with milk or heavy cream, sugar, and egg yolks. Since we’re keeping this banana cream pie paleo and SCD friendly, the milk is swapped out for coconut milk and honey is used instead of white sugar (if not following the SCD diet, you could use maple syrup instead).
I’ve made this recipe with both almond milk and coconut milk. The flavor was amazing for both, so feel free to use whichever you have on hand.
I know that the name, creme patissiere, can sound a bit intimidating, but remember…it’s a custard!
It takes less than 10 minutes from start to finish to make AND it has just 6 simple ingredients!
- almond milk or coconut milk
- vanilla extract
- sea salt
- egg yolks (reserve three of the egg whites for the meringue)
- melted coconut oil
The honey, vanilla, salt, and egg yolks are whisked together in a medium sized bowl while the milk is brought to a boil on the stove.
Next it’s time to temper the eggs. About half of the boiling milk is slowly poured into the egg yolk mixture while constantly whisking. It’s then poured back into the saucepan on the stove. Continue to whisk and after about two minutes you’ll notice a subtle thickening of the creme patissiere. Allow it to come to a boil while whisking.
Remove from the heat and pour in the melted coconut oil. Whisk until well combined.
Allow the creme patissiere to cool for about 15 or 20 minutes before pouring it into your pie crust lined with bananas.
Cover with plastic wrap and place in the fridge to set.
How to make meringue
Begin by placing the egg whites and lemon juice in the bowl of your mixer with the whisk attachment. Whisk at high speed until soft peaks form.
Place the honey in a small saucepan over medium-high heat until a candy thermometer reads 240F or it becomes frothy. Reduce the speed of the mixer to low and, in a steady stream, pour the hot honey into the bowl of whipped egg whites. Increase the speed of the mixer to medium-high and continue to whisk until the meringue becomes thick and glossy.
Meringue is very easy to make but I do have a few helpful tips for you!
- Make sure the egg whites are at room temperature
- The bowl for your mixer MUST be totally clean without any oils left from previous baking
- Mix until the meringue is glossy. If you stop too soon, it will start to deflate and the honey will separate from the egg whites
Once the creme patissiere has set, it’s time to add another layer of sliced bananas! Cover the top of your pie with as much (or as little) of the meringue as you’d like! I decided to garnish my banana cream pie with some chopped walnuts and it added such a nice crunch to each bite…I highly recommend it!
Then, because my love of sweets know no bounds, I added a healthy drizzle of my paleo caramel sauce over each slice! Seriously, THIS is my new favorite dessert!
Hope you enjoy!
P.S. If you have leftover meringue, you can use it in my paleo pumpkin whoopie pie recipe!
If you’ve made this recipe, be sure to leave a comment and star rating below!
- 2 cups finely ground almond flour
- 2 Tbsp honey
- 1/2 cup coconut oil, melted
- 1 tsp ground cinnamon
- 1 1/2 cups non-dairy milk almond or coconut milk
- 1/4 cup honey
- 1/8 tsp sea salt
- 1 Tbsp vanilla extract
- 6 large egg yolks reserve 3 egg whites for meringue
- 1/2 cup coconut oil, melted
- 3 large egg whites (should be equivalent to 6 Tbsps)
- 1/4 tsp fresh lemon juice
- 2/3 cup honey
- 2 to 3 medium bananas, sliced and drizzled with lemon juice
- 1/2 cup chopped walnuts (optional)
- paleo caramel sauce (optional)
Preheat oven to 350F and grease a 9 inch pie pan with coconut oil.
Combine all the crust ingredients in a medium bowl. Press the dough evenly into the bottom and sides of the pie pan. Use a fork to prick holes into the dough before placing in the oven.
Bake for 10 to 12 minutes or until the crust is golden brown. Remove from oven and allow to cool completely.
Once cooled, add a single layer of sliced bananas to the bottom of the crust. Try to gently press each slice into the crust a bit. This will prevent the bananas from rising once you've poured in the creme patissiere.
In a large bowl, whisk together the honey, salt, vanilla extract, and egg yolks. Set aside.
In a saucepan over medium-high heat, bring the milk to a boil. Pour half of the milk into the egg yolk mixture while whisking constantly.
Pour the milk and egg mixture back into the saucepan and continue whisking over medium heat. There sure be a subtle thickening of the creme patissiere after about 2 minutes. Continue to whisk until it begins to boil.
remove from the heat and pour in the coconut oil. Mix until well incorporated then strain into a bowl (this will remove any tiny pieces of egg that may have cooked). Allow the creme patissiere to cool for 15 minutes before pouring into the crust lined with bananas.
Cover with plastic wrap and place in the fridge for at least 4 hours to set.
In the bowl of a stand mixer with the whisk attachment. Beat the egg whites and lemon juice over medium speed until soft peaks form.
In a small saucepan over medium-high heat, cook the honey until a candy thermometer reads 240F or the honey becomes bubbly and frothy.
Reduce mixer speed to medium-low while pouring the honey, in a slow steady stream, into the whipped egg whites.
Increase speed to medium-high and continue to beat until the meringue is thick and glossy. About 20 minutes.
Once set, remove the pie from the fridge and arrange another layer of sliced bananas on top of the creme patissiere.
Spread as much or as little of the the meringue on top of the pie.
Garnish with chopped walnuts and a drizzle of paleo caramel sauce (optional).
Keep refrigerated until ready to serve.
Before beginning, make sure all ingredients are at room temperature.
*The calories listed in this recipe are just an estimate*
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen