Paleo Banana Cream Pie | Gluten-Free + Dairy-Free Option

This paleo banana cream pie is a holiday classic done right – a silky from-scratch custard filling, fresh banana slices, a cloud of dairy-free whipped cream, and my OG Cassava Flour Pie Crust as the base. Gluten-free, grain-free, and easily made completely dairy-free, this is the banana cream pie that has been missing from your Thanksgiving table.

The Story Behind This Recipe

This one brings back all the Thanksgiving feelings. Banana cream pie was another pie I made every year with my mom for the holidays – and back in the day, the filling absolutely came from a box of Jell-O brand pudding mix. No shame. The crust was always homemade, the sentiment was always heartfelt, and the pie disappeared fast. This from-scratch version honors all of that while keeping things real-food friendly from start to finish.

Dairy-Free Options That Work

The custard filling is traditionally made with whole milk, but this recipe works beautifully with dairy-free alternatives. The sub I love is the cashew milk paste from Joi — use 3 tablespoons of paste to 10 ounces of water for a rich, creamy result. Any nut milk of your choice will also work well.

For the whipped topping, So Delicious CocoWhip is a great dairy-free option that holds up beautifully both folded into the filling and piled on top for serving. Genuinely so delicious.

Make It a Pudding Instead

Not feeling the full pie situation? Make the filling and spoon it into individual dessert cups with a layer of banana slices and a dollop of whipped cream on top. It is still absolutely festive, completely delicious, and requires zero pie crust stress. A great option for smaller gatherings or when you just want the good stuff in a cup.

Tips for the Best Paleo Banana Cream Pie

• Warm the milk slowly. You want small bubbles around the edges – not a boil. Adding hot milk too fast to the egg yolks will scramble them.
• Strain the custard. Pouring through a fine mesh strainer into the butter bowl removes any lumps and gives you that perfectly silky texture.
• Toss banana slices in lemon juice. If you add a layer of bananas directly on the crust before filling, coat them lightly with lemon juice to prevent browning.
• Chill thoroughly before serving. At least 4 hours, or overnight for the cleanest slices and best set.
• Add the banana garnish just before serving. Fresh banana slices on top look beautiful but brown quickly – slice and add right before you bring it to the table.

Favorite Ingredients for This Recipe

• Coombs Maple Sugar — my go-to natural sweetener
• Redmond Real Salt — clean, mineral-rich salt

More Holiday Pies You Will Love

Building out your Thanksgiving dessert table? Here are more Back Porch Paleo holiday favorites — all made with the same OG Cassava Flour Pie Crust:

• Mom’s Pecan Pie — rich, gooey, and naturally sweetened with no corn syrup
• Paleo Lemon Meringue Pie — a labor of love with a showstopping meringue
• Paleo Pumpkin Pie — the Thanksgiving table staple
• Paleo Chocolate Pecan Slab Pie — chocolate and pecan, feeds a crowd
• Paleo Buttermilk Chess Pie — a Southern classic, dairy-free
• Cherry Vanilla Pie — a classic combo that never gets old