Banana Cream Pie (Vegan + Gluten-Free)
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
What You'll Need
  • Crust:
  • 1 package organic graham crackers
  • 3 dates (pitted)
  • ½ cup dark cocoa powder (unsweetened)
  • ¼ cup agave (sub in maple syrup if needed)
  • Banana Cream Filling
  • 3 bananas
  • 1 package firm tofu (drained and patted dry)
  • 1 heaping tbs. vanilla
  • 2 tbs. maple syrup
  • Chocolate Coconut Cream Frosting
  • 1 can coconut cream refrigerated overnight
  • 1 tbs. cocoa powder
  • 1 heaping tbs. coconut powdered sugar
  • 2 tsp. vanilla
  1. Crust
  2. In a food processor, pulse together the ingredients for the crust. If too dry, add a touch more agave.
  3. Lightly grease a pie dish with coconut oil and pour-in the pie crust mixture. Use your hands to pat the crust evenly over the dish.
  4. Preheat the oven to 375 and bake the crust for about 10 minutes.
  5. Filling
  6. In a food processor, add all of the ingredients for the pie filling and blend until completely smooth.
  7. Pour over the cooled pie crust and place in the freezer for about an hour.
  8. Coconut Cream
  9. Place a glass bowl in the freezer for about 10 minutes.
  10. Open the refrigerated can of coconut cream and separate the heavy cream from the liquid at the bottom.
  11. Place the cream in the pre-refrigerated bowl and use a hand mixer to whisk until it forms soft peaks. Add the vanilla and powdered sugar and whip until combined.
  12. To serve, add freshly sliced bananas then top with the chocolate whipping cream.
Recipe by The Blonde Chef at