Frozen Banana Crème Pie Recipe


Cal/Serving: 855
Daily Value: 43%
Servings: 6

High-Fiber, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Vitamin A141IU3%
Vitamin C5mg8%
Thiamin (B1)1mg45%
Riboflavin (B2)0mg10%
Niacin (B3)3mg14%
Vitamin B61mg29%
Folic Acid (B9)32µg8%
Vitamin E1mg3%
Vitamin K10µg13%
Fatty acids, total monounsaturated32g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

More Recipes By LindaJoy Rose

This raw, vegan, gluten-free, and ultra-healthy rendition of frozen banana crème pie is surprisingly sophisticated and satisfying. Made without any additives, sugar, preservatives, flour, or eggs, you will amaze your friends and family with the creamy, cashew-based texture and the rich, nutty crust.

See all dessert recipes.

Click here to see The Great American Pie Extravaganza.



For the sauce :

  • 1 cup cashews
  • 5 Medjool dates, pitted
  • 2 tablespoons agave nectar or maple syrup
  • 2-3 tablespoons extra-virgin coconut oil
  • 1 tablespoon alcohol-free vanilla extract or 1 vanilla bean, split and scraped

For the pie :

  • 2 cups macadamia nuts, brazil nuts, and/or hazelnuts
  • 8-10 dates, pitted
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut
  • 2 tablespoons coconut oil
  • 2-3 bananas, peeled and sliced thinly
  • 1 teaspoon cinnamon


For the sauce :

In a bowl, soak the cashews in water for about 1-2 hours. In another bowl, soak the dates in 1 cup water for about 30-60 minutes.

Drain the dates, but reserve the water. Drain the cashews and place in a blender with half of the date water, agave nectar, and coconut oil and blend until smooth. Add the rest of the water with the dates and vanilla extract and blend until smooth. Refrigerate 20 minutes before serving. Can be sealed and stored for several days in refrigerator.

For the pie :

In the bowl of a food processor fitted with the "S" blade, combine the nuts, dates, vanilla extract, shredded coconut, and 1 ½ tablespoons of the coconut oil and process until all of the ingredients stick together and move up the sides of the bowl.

Use the remaining coconut oil to moisten the 8- or 9-inch pie tin or plate. Form the crust to fit the pie plate. Cover the pie crust with a layer of bananas. Pour 1 cup of the sauce over the bananas and decorate the top with cinnamon and more slices of banana.

Cover with waxed paper and then with plastic wrap or aluminum foil and freeze for 3-4 hours. Slice and serve. This pie will keep for up to 2 weeks frozen.

Recipe Details

Adapted from "Raw Fusion: Better Living Through Living Foods" by LindaJoy Rose, Ph.D. (Quantum Mind Press, 2010)

Servings: 6
Cuisine: Dessert
Special Designations: Dairy-free, Vegan, Vegetarian, Kid-friendly

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human