Recipe 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.
- 5. Cover and throw in freezer. Ideally should be frozen overnight to firm up so that it can be sliced perfectly.
- 6. 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
By The Rawtarian 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?
Recipe Photos
Nutrition Facts
- This recipe is very low in Sodium.
- This recipe is low in Carbohydrates.
- This recipe is a good source of Vitamin B6.
- This recipe is a noteworthy source of Protein, Dietary Fiber, Iron, and Vitamin C.
Amounts per 136 g (5 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 416 | 17 % |
| Protein | 5 g | 9 % |
| Fat | 28 g | 35 % |
| Carbohydrates | 43 g | 13 % |
| Dietary Fiber | 5 g | 16 % |
| Sugars | 29 g | |
| Calcium | 19 mg | 2 % |
| Iron | 1.9 mg | 15 % |
| Sodium | 57 mg | 2 % |
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Comments and Reviews
All
River Dixon
Feb 26, 2013
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
My pleasure River. Glad to have you here :)
Angie
Feb 19, 2013
All I can say is...WOW! It is absolutely fabulous!
The Rawtarian
Feb 20, 2013
Angie :)
Carina
Feb 19, 2013
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
Sounds like a fun evening! Glad it worked well with your menu Carina :)
Michelle
Feb 15, 2013
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
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
Stephanie
Feb 14, 2013
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
Your honey is going to love it. Happy V day, Stephanie!
Stephanie
Feb 14, 2013
Oh he did! And I did too :-)
The Rawtarian
Feb 14, 2013
:) Stephanie
Karen
Feb 07, 2013
Just tasted this pie...amazing!!! Thanks alot. Will definitely make again.
The Rawtarian
Feb 08, 2013
Glad you liked Karen!
Amy
Feb 06, 2013
Made the Raw banana cream pie recipe last week. the cream came out yummy, however the crust didn't. It had a soapy taste to it. Do you think I should have soaked the raw cashews before using? Thanks
The Rawtarian
Feb 06, 2013
Interesting! I haven't really experienced a soapy taste. You could try soaking your cashews. You could also try using pecans for the crust instead of cashews
Amy
Mar 04, 2013
Thanks for getting back to me. My error...I had left the coconut flakes out. It was not in the fridge, so it spoiled. That's what gave it that "soapy" taste. Going to try it out again this week. Will let you know how it comes out. Thanks.
The Rawtarian
Mar 09, 2013
Hi Amy! Thanks for writing back and explaining. :)
Christine
Feb 05, 2013
OMG! i have just put this in the freezer to set i can not believe how creamy it is and it's a hit with both kids already yummy yummy Thank you
The Rawtarian
Feb 05, 2013
When the kids like it - it is a definite hit! :) Glad to have you here Christine!
caroline
Feb 04, 2013
Do you think it would be possible to substitute some of the coconut oil for lecithin? I know it wouldn't set quite as firm but it would cut down on calories and saturated fat.
Helen
Feb 03, 2013
OMG. Made this last night for a Paleo couples evening tonight... Delicious!! I'm thinking next time I will do a dark chocolate drizzle and banana slices simply for aesthetics... It really is simple and yummy! Thank you .
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The Rawtarian
Feb 03, 2013
Your dinner must have been a hit, Helen! Glad you and your friends enjoyed.
ccaroline
Feb 02, 2013
Thank you so much! I made this tonight and it is AMAZING! I used a mixture of walnuts, pecans and cashews in the crust, purely because they all have slightly different nutritional benefits and I wanted to get as much "goodness" in as I could. My only problem was converting cups to grams (I'm in the UK) but I think I might invest in some US cup measures because I intend to try all the recpies on your site.
Tammy
Mar 17, 2013
ccaroline. I used my scale to covert the cups for you. 1 cup cashews=145g, 1 cup coconut=80 g, 1/2 cup dates=95g, 1/4 tsp salt = 1.75g, 3/4 cup cashews=109g, 1/4 cup honey=105g, 1/4 cup lemon juice = 68g, 1/3 cup coconut oil = 70g, 1 tsp vanilla = 5g, 1/8 tsp salt = 0.875g (pinch)
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