This epic banana cream pie features a cookie dough crust, silky chocolate filling, and a luscious coconut whip topping. Extra cookie dough balls dot the top for good measure.
Updated on February 17, 2017 with new photos and tips
Preparing and eating this pie is an exciting task. Heck, it shouldn’t even be considered a task because it is too darn exciting. Not only is this raw, vegan, gluten-free, refined sugar-free pie super duper delicious, but it is 100% healthy and chock full of nutrients. This can be your first breakfast, second breakfast, elevenses, luncheon, third breakfast, tea, supper, dinner, night lunch, midnight snack, one a.m. snack, you name it!
Whenever I make this pie, I have to hide it in the very back of the fridge because I’m a selfish girl who doesn’t like to share her pie. I advise you do too, or you’ll experience some major disappointment when you open your refrigerator the next morning. Either you ate it while sleepwalking, or the hungry monsters in your household just couldn’t resist themselves. Not like you can blame them, though.
Behold. Epic Chocolate Banana Cookie Dough Coconut Cream Pie. That’s a mouthful, isn’t it?
Simply irresistible!
Tips: Freeze the pie if you like your dessert less molten. Once frozen, do not defrost as the sliced bananas will be mushy and release water; enjoy cold instead! However, if you’re like us and embrace the chocolate messiness, refrigerate overnight, or until the coconut whip sets, and then enjoy in a bowl with a spoon.
- CRUST:
- 1 c. almonds
- 1 c. walnuts
- 1½ c. dates
- 1 tsp. vanilla extract
- CHOCOLATE LAYER:
- 4 large bananas (set 2 aside for slicing)
- 3 tbsp. agave
- ¼ c. almond butter
- 1 tbsp. coconut oil
- dollop of vanilla paste (or splash of extract)
- Pinch salt
- ¼ cup cacao
- splash of almond milk
- WHIPPED CREAM:
- 1 can full fat coconut milk, in fridge overnight (I used Thai Kitchen organic coconut milk)
- ⅛ - ¼ tsp. stevia powder
- splash of vanilla extract
- FOR THE CRUST, add everything into the food processor and pulse until it forms a sticky gooey delicious mass of dough. Remember to pulse so the oils of the nuts don't release as much to prevent it from being too oily.Take a generous amount of dough to press into your pie pan. Put your crust into the freezer to firm up while you make the filling. For the leftover "crust", roll them into cookie dough balls the size of the nail of your thumb and set those aside.
- FOR THE CHOCOLATE FILLING, add all of your ingredients in the food processor (except the almond milk) and just give it a whirl until super smooth with the consistency of a thick pudding.
- If you think your mixture should be a little runnier, add a splash of almond milk, but don't add too much or the filling won't hold its shape. Pour this lovely concoction into the prepared crust and let sit in fridge until it firms up. Once firm, slice one of the two bananas you've set aside thinly, and scatter them onto the pie. Take some of the prepared cookie dough balls and scatter them all over the chocolate layer (remember to save some for garnish).
- FOR THE COCONUT CREAM, take the coconut milk you've been hiding in your fridge carefully without flipping or shaking the can, and spoon off all the thick goodness from the top. You will be left with clear liquid which can be used for smoothies, or any coconutty baked goods. It tastes sort of like a coconut syrup/extract. After scooping, it is time to whip it up! Use a handmixer or stand mixer for optimum fluff. When you get soft peaks, add your stevia in and whip until you get moderately stiff peaks. Add more stevia to taste. Now, you don't want to eat this whole bowl because your pie will make it all up to you later. Spread cream onto pie and lick your equipment clean 🙂
- GARNISH your pie with the other sliced banana and your remaining cookie dough balls, and stick it into the fridge for at least 1 hour (overnight is best) before eating! (or you can eat it all gooey and melty )
whoa, thank you very much for posting this! It is gonna be so helpful when I buy Coconut Milk at the market! Magnificent!