Crust ingredients:
1 cup cashews
1 cup dried, unsweetened coconut
1/2 cup dates
1/4 teaspoon sea salt
Banana filling:
2 medium bananas
3/4 cup cashews
1/4 cup honey
1/4 cup lemon juice
1/3 cup coconut oil
1 teaspoon vanilla
1/8 teaspoon sea salt
Directions
1. Place all crust ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.
2. Dump crust mixture into your pie crust/glass dish. Press the crust down firmly in your dish with your hands. (Crust is now done.)
3. Add all banana filling ingredients to your blender. Blend until creamy and smooth.
4. Pour banana cream filling onto the crust. Smooth out with the back of a spoon.
8. Cover and throw in freezer. Ideally should be frozen overnight to firm up so that it can be sliced perfectly.
9. This raw banana cream pie recipe should always be kept in the freezer. (It'll get soggy if in the fridge.)
The Rawtarian's Thoughts
I was inspired to create this raw banana cream pie recipe for Christmas this year. It is soo smooth, so "banana creamy" and just absolutely perfect. (Can you tell I am on a freezer pie kick??)
It's actually pretty fast to make - just a quick food process and an easy blend. Even a crappy blender should be able to handle this raw recipe.
Using perfectly ripe bananas will give you that divine banana cream pie taste. (You want to use perfectly ripe bananas - not too green and not too brown.)
If you don't do honey you can do agave nectar or maple syrup instead of the honey. Use the same measurements.
Enjoy this raw banana cream pie recipe! Isn't it pretty?
Images
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Comments
The Rawtarian
Feb 08, 2013
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Glad you liked Karen!
Stephanie
Feb 14, 2013
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I just made it as a surprise for my fiance for Valentines day. I can not wait to eat it! The cream is delicious even before it's frozen in the pie :)
The Rawtarian
Feb 14, 2013
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Your honey is going to love it. Happy V day, Stephanie!
Stephanie
Feb 14, 2013
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Oh he did! And I did too :-)
The Rawtarian
Feb 14, 2013
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:) Stephanie
Michelle
Feb 15, 2013
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I am very keen to try this however don't like coconut. Can you please suggest a substitute for the coconut oil in particular? Thank you!
The Rawtarian
Feb 15, 2013
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Hi Michelle, in the crust you could use hemphearts instead of the coconut. However, in the actual cream part you MUST use coconut oil since it is the coconut oil that will help the pie solidify when cold. (no other oil will do). The oil doesn't really taste like coconut though - it is there to solidy the banana cream
Carina
Feb 19, 2013
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I made this today as a dessert for our dinner: vegan shepherdess's pie and braised chard with mustard vinaigrette. We loved it. Not too sweet, but creamy, cool, and lovely layers of texture. And a nice foil for the hearty dinner. I think the filling makes a nice custard/pudding before it's frozen. Soooo good. Thanks!
The Rawtarian
Feb 20, 2013
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Sounds like a fun evening! Glad it worked well with your menu Carina :)
Angie
Feb 19, 2013
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All I can say is...WOW! It is absolutely fabulous!
The Rawtarian
Feb 20, 2013
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Angie :)
River Dixon
Feb 26, 2013
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Converting the other half to the Paleo lifestyle is alot easier with recipies like this, served it up with some whipped coconut cream....
Thanks a million ;)
The Rawtarian
Feb 27, 2013
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My pleasure River. Glad to have you here :)
elcook
Mar 01, 2013
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this is one of the greatest desserts of all time. added 2 bananas for the extra banana zing and added flax seed to the crust out of habit and this goes in the wowee category even for the husband.
The Rawtarian
Mar 03, 2013
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Elcook, wowee catergory is the best category there is! :) I like the idea of the two bananas. I think I will try that next time - especially since the topping is kind of thin and it gets gobbled up so fast :)
Robson
Mar 02, 2013
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Thank to all ur recipes It been so easy for me to change my life style. This raw banana cream pie it's something to die for... OMG I'm addicted to ur app hope u post a "raw spaghetti in tomatoes sauce or pesto sauce recipe" God bless u rawtarian
Posted from The Rawtarian App
The Rawtarian
Mar 03, 2013
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Hi Robson, thanks for your lovely comment! I do have a raw spaghetti, tomato sauce and raw meatball recipe in my members-only section of my website :) But you can get the tomato sauce recipe for free on my website and in the app :)
Irene Santineer
Mar 08, 2013
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I love this recipe! I made it last week for after Church refreshments and it went down a storm.......I was shocked especially as the folk who enjoyed it most of all......turn their noses up at the idea of raw food and even more so if it's raw and vegan! I also tried your raw carrot cake (for us at home) and LOVED it. Totally yummy, very filling and just sweet enough to curb me searching for anything else and ruining my diet. Thank you :)
The Rawtarian
Mar 09, 2013
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Hi Irene, as long as it tastes good people will gobble it up! Glad you liked the carrot cake too. You've picked some good recipes! xox
Irene Santineer
Mar 09, 2013
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Your recipes are a revelation to me on my journey of discovery with raw - am going to make the cheesecake next because that looks fabulous....and I have to do after Church rfreshments in April, so am going to make it for that. Thank you for sharing your talent with everyone and for making raw so appealing. xx
Lynn
Mar 10, 2013
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I am working my way through these recipes :) Have tried to go raw twice before and fell off the wagon big time because I just couldn't eat the recipes - and I wasn't ready for just fruit and salad. However... I've now made the raw egg salad (divine) the raw tuna (had it for lunch today!!) and the raw chicken salad and they were ALL wonderful!!! I really think I can do this now. Just made the pie - my first dessert - and the cream out of the blender is delicious. Can't wait till it freezes. Even my husband is becoming enthusiastic about this :)
I am SO glad I found your website
Lynn
The Rawtarian
Mar 15, 2013
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<3 LYNN! Music to my ears :))))
Peech
Mar 12, 2013
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Hello Rawry :D
Im a vegan, so not honey for me, what would you suggest to use instead of honey?
Cant wait to pig out on this!!!!!
The Rawtarian
Mar 15, 2013
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Hi Peech - you can use maple syrup or agave nectar instead of honey
Sarah B&B
Mar 15, 2013
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Made this yesterday and it's gorgeous. My base has resolutely remained crumbly though, despite all the ingredients and instructions being followed to the letter. How much (weight) is half cup of dates because I'm wondering if I just didn't put enough in? Still, gives me a fanstastic reason to make another pie straight away!!!
The Rawtarian
Mar 15, 2013
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Hi Sarah, so glad you tried it!
Sometimes if it's too crumbly it might mean that it wasn't processed for quite long enough. Also, it could have been a bit low on the dates - if that was the case, that would make sense because the dates provide the "sticky!"
In order to activate the "stickiness" they do need to be processed for the optimal length of time. So it might have been a combination of those two factors - that's my guess anyway.
Hope this helps!
rienne
Mar 25, 2013
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this was so yummy. thx Laura
The Rawtarian
Mar 25, 2013
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My pleasure Rienne :)
Lisa Fink
Mar 25, 2013
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Do you have any suggestions to substitute the coconut flakes in the crust? I'm one of the rare people that doesn't like coconut or the texture the flakes give. I can handle the coconut oil fortunately. The recipe sounds amazing though!!
The Rawtarian
Mar 30, 2013
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Hi Lisa, while for anyone else reading it I recommend they stick with the coconut in the crust because the results will be more reliable, you could try using hempseed hearts (slightly less than called for) instead of the coconut in the crust. Hope this helps!
Gigi
Mar 29, 2013
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The only thing wrong with this recipe is the serving size (in the pic). I could eat four of those in one sitting and I'm fairly slim... I'm curious how all of us that are on a lowfat vegan diet aren't going to get fat eating all these yummy foods with nuts. I know nuts are good fat but ... how does that work? You're so thin. Is there a trick?
The Rawtarian
Mar 31, 2013
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Everything in moderation :)
Gigi
Mar 29, 2013
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ps: If you can, please suggest how to get a photo on the avatar. Thanks-
The Rawtarian
Mar 31, 2013
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Sure Gigi! It's called a "gravatar" (http://en.gravatar.com/) It's free, and you set your picture there, then when you leave a comment on many websites (mine and others) it will display your picture depending on which email address you use when leaving the comment.
Sana
Mar 30, 2013
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Hi
Is there anything I can use as an alternative to coconut oil? Thanks
The Rawtarian
Mar 31, 2013
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Hi Sana, no, sorry, the coconut oil is very important and there is no substitute. (the coconut oil is what firms it up)
Marijana
Apr 03, 2013
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Hello, I would like to try your recipe but here in Croatia there is no coconout meat,
what substitution can I get instead?
Tnx!
Monica
Apr 06, 2013
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Thanks so much for this recipe and for all the recipes on your site. :) Tried this one tonight and so far, I'm loving it! (well, I loved it before it went into the freezer, so I'm sure it will be amazing once it comes out) Just a side note for anybody out there who doesn't have fresh bananas, I ended up using 2 frozen bananas and the recipe still came out great! Had to "encourage" it a little more in my blender with a spatula (I used a Blendtec), but otherwise, it worked out well. I will have to make it again soon with fresh bananas (woe is me) to see if there's a big taste difference, but I loved the creamy banana filling that came out of my blender :)
Vero
Apr 08, 2013
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I made this cake as our anniversary cake! It is delicious! My husband loved it. Thank you for sharing your recipes :)
The Rawtarian
Apr 20, 2013
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Happy belated anniversary, Vero! Glad the cake helped to make your special day even more special :)
Simone
Apr 10, 2013
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This is divine!!!! Our children love it!!! I substitute the sweetener with "rice malt syrup" (which doesn't contain fructose). Tastes a treat. Thank you. We've made it several times and it is soooo yummy and creamy and delicious ... you can tell we like it, hey?!!! with love from Australia
The Rawtarian
Apr 20, 2013
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Hi Simone,
So glad you and your little ones enjoy this one. Hugs from Canada back at you!
Ashleigh
Apr 13, 2013
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I looove your website and all your recipes, they're fantastic! I just have a query about this Banana Cream Pie recipe, Im a student and so I don't have very much money and I was just wondering if I could swap the coconut oil for coconut cream as a cheaper alternative? Would the banana filling still turn out the same consistency?
The Rawtarian
Apr 20, 2013
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Hi Ashleigh,
Unfortunately, the coconut oil is TOTALLY necessary and you cannot substitute coconut cream for it. The reason is that "coconut oil" is what helps the filling solidify when cold.
The good news is that although coconut oil is really expensive, it lasts for a long time and most recipes only use a little bit of it at a time.
Hope this helps!
Gary
Apr 19, 2013
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This is honestly the BEST banana cream pie I have ever tasted. My husband and I are loving it. Thank you Laura Jane for creating all your amazing recipes. This one is even better than our other fave, the chocolate covered shortbread bars.
The Rawtarian
Apr 20, 2013
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Gary, you make me feel like a proud mamma!
Susie Turlington
Apr 23, 2013
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For the banana filling, should I soak the cashews first
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Apr 28, 2013
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Hi Susie, no, there is no need to soak the cashews
Jin Kim
Apr 26, 2013
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I love this recipe! Thank you so much! I shared this banana cream pie with my friends and they also loved it! :)
The only mistake I did was I used unripe banana.... But it was still delicious! So now, I can't wait to make this again with ripe banana :P
The Rawtarian
Apr 28, 2013
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Ahaaah yes, unripe bananas are sooo bitter, pasty and weird. It'll be much better (and much sweeter) when you make with perfectly ripe bananas (nice and yellow, just starting to speckle with a few brown spots on peel).
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