This recipe is a combination of this cheesecake I made a while back + an insatiable craving I’ve been having lately for some banana cream pie.
It is not at all what I remember my mother’s banana cream pie to taste like (I’m pretty sure she included shredded coconut and jello pudding in her version), but it certainly hit the spot. With cashew cream, walnuts, bananas and almonds… it has all the fixins for a proper pie.
Did I mention it practically makes itself?
Okay, it definitely gets a little help from a food processor. Still, it is very easy to make if you have one of those aforementioned fancy gadgets, and a little extra time to spare.
Banana Cream Pie ~ Vegan & Gluten Free
Banana Cream Filling
- 3 cups whole raw cashews, soaked
- 3/4 cup agave or maple syrup (or, if you have neither, organic confectioner’s sugar will work in a pinch)
- 1 cup cold water
- 1 tsp vanilla extract, or 1 tsp freshly scraped vanilla bean pod
- 1 ripe banana, sliced
- 1/2 cup coconut oil, melted
- dash or two of salt
- 1 cup walnuts
- 4 or 5 pitted Medjool Dates, the softer the better
- 1/2 cup almond meal
- 2 bananas, thinly sliced
- 1/2 cup walnuts, ground
First, in a food processor, combine dates and walnuts and pulse until crumbly… add in almond meal and pulse a few more times to combine. Lightly grease a pie pan with coconut oil and press nuts and dates into pan, forming a crust.
Press down gently with bottom of glass, and/or your hands.
Clean out your food processor and dry thoroughly.
Melt your coconut oil in a very hot bowl of water, making sure to keep the water from getting into the container you are using to hold the coconut oil. It should be an almost clear liquid if it is melted properly.
Place soaked cashews and cold water into food processor and blend until smooth… about 5 minutes. Scrape down sides as necessary.
Let it get really smooth- patience is the key here. After it is smooth, add in agave, vanilla, sliced banana, salt and melted coconut oil. Blend again until everything is nice and pureed into a very smooth mixture.
Spread filling into prepared pie crust.
Cover very loosely will foil and chill in freezer for about 2 hours, or until the cashew cream center firms up. Garnish with fresh banana slices and crushed walnuts.
Return to freezer for several hours, or overnight until set. Once it’s set up nicely, you can store it in the fridge. Or if you like a very firm cream pie–leave it in the freezer tightly covered with foil, and thaw briefly before serving.
Keep in mind that the bananas on top will have a slightly short lifespan after being removed from freezer before turning brownish- so keeping the pie in the freezer until a couple hours before serving will help with the aesthetics. ;)