Chocolate Banana Coconut Cream Pie

Theme: Venturing into Vegan

Posted on Apr 01 2015 in
Print Recipe

Chocolate Banana Coconut Cream Pie Recipe


  • CRUST:
  • 1 cup pecans
  • 1 cup walnuts
  • 1½ cups dates and/or raisins
  • Pinch of salt
  • ½ t. vanilla
  • 3 peeled bananas (save one to slice)
  • ¼ cup cashew butter
  • 2 T. coconut oil, melted
  • ¼ cup agave or maple syrup
  • ¼ cup almond milk
  • Pinch of salt
  • 1 t. vanilla
  • ¼ cup cacao powder
  • (Double recipe for creamier topping)
  • 1 (14-oz.) can coconut milk, refrigerated overnight
  • 1 vanilla pod
  • 1/8 t. Stevia or powdered raw sugar


To make crust, process nuts in food processor into very small crumbs, then add remaining ingredients. Process until ingredients stick together. Press into a pie dish and place in freezer.

To make filling, blend all ingredients until smooth, then let thicken in the refrigerator. Once it thickens, spoon into the pie crust. Slice remaining banana and lay slices on top of filling. Set in refrigerator.

To make whipped cream, allow mixing bowl and whisk to chill in the freezer. Take coconut milk out of fridge and spoon off really thick coconut fat on top and place in mixing bowl; add Stevia or sugar. Split vanilla pod in half and scrape seeds into bowl. Whisk until thick. Spread over pie. Optional: Decorate with sliced bananas or walnuts on top. Eat immediately or keep in the freezer or refrigerator for a few hours.

Michelle Corder, Charlestown, Ind.

Cook's Notes

Editor’s note: We also garnished the pie with vegan chocolate curls.