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
Paleo Banana Cream Pie | Gluten-Free + Dairy-Free
Course: Desserts, Holiday + Seasonal, Paleo Pie Crust RecipesCuisine: AmericanDifficulty: moderate4
servings30
minutes40
minutesA silky from-scratch custard filling with fresh bananas and a gluten-free cassava flour crust. Dairy-free option included.
Ingredients
1 pre-baked OG Paleo Cassava Flour Pie Crust, cooled completely
6 egg yolks
1/2 cup maple sugar (coconut sugar works too — color will be darker)
3 tbsp tapioca starch
1/2 tsp fine sea salt
3 tbsp grass-fed butter or ghee
1 1/2 cups whole milk, raw milk, or nut milk of choice
1 tsp pure vanilla extract
1 cup whipped cream or dairy-free whipped topping
1-2 ripe bananas, sliced, plus more for garnish
1 tbsp fresh lemon juice (to toss with banana slices, optional)
Directions
- In a medium saucepan, whisk together egg yolks, maple sugar, tapioca starch, and salt. Set aside.
- Place butter or ghee in a large measuring cup or bowl with a fine mesh strainer resting on top. Set aside — you will need this ready before the custard comes off the heat.
- Pour milk into a small saucepan and warm over low heat just until you see small bubbles forming around the edges — do not boil. Slowly add the warm milk to the egg yolk mixture, whisking constantly as you pour. Cook over medium heat, stirring constantly, until thickened — about 5 to 7 minutes. Remove from heat and whisk in vanilla.
- Pour the custard through the fine mesh strainer into the bowl with the butter. It will be thick — use the back of a spoon or spatula to push it through. This removes any lumps for a silky smooth texture. Whisk in the butter as it melts until fully combined.
- Refrigerate the custard to cool completely, at least 1 hour. Once cool, fold in the whipped cream until combined.
- Optional: arrange a layer of banana slices on the bottom of the pre-baked pie crust, tossing them lightly in lemon juice first to prevent browning. Pour the custard filling over the top and refrigerate for at least 4 hours or overnight to set completely. Before serving, garnish with fresh banana slices and additional whipped cream.
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