Patricia Greenburg's Dairy Free Tropical Banana Cream Pie

Escape to a slice of paradise with Patricia Greenburg's Dairy-Free Tropical Banana Cream Pie, a luscious dessert that perfectly balances creamy, fruity, and indulgent flavors without a drop of dairy. This pie starts with a dairy-free graham cracker crust, which cradles a velvety coconut cream filling thickened with cornstarch and sweetened with pure maple syrup. Layers of ripe banana slices and juicy pineapple chunks add a refreshing tropical twist, while shredded coconut provides a delightful texture. Topped with optional dairy-free whipped cream and crunchy toasted coconut flakes, this no-bake dessert is a show-stopping centerpiece for any gathering. Ready in just 20 minutes of prep time with a simple chill to set, it's the perfect recipe for vegan and dairy-free dessert lovers looking for a creamy treat with a tropical flair.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 pre-made or homemade crust Dairy-free graham cracker crust
• 1.5 cups Coconut milk (full-fat, canned)
• 0.5 cups Unsweetened coconut cream (scooped solid part from chilled can)
• 3 tablespoons Cornstarch
• 0.25 cups Pure maple syrup
• 1 teaspoon Pure vanilla extract
• 3 medium Ripe bananas (sliced)
• 0.5 cups Pineapple chunks (fresh or canned, drained)
• 0.25 cups Unsweetened shredded coconut
• 1 cup Dairy-free whipped cream (optional, for topping)
• 2 tablespoons Toasted coconut flakes (garnish, optional)

Directions

Step 1

Step 1: If using a pre-made dairy-free graham cracker crust, set it aside. If making a homemade crust, prepare it according to your preferred recipe, bake, and let it cool completely before proceeding.

Step 2

Step 2: In a medium saucepan, whisk together the coconut milk, coconut cream, cornstarch, and maple syrup until smooth. Heat over medium heat, stirring constantly.

Step 3

Step 3: Cook the mixture for 8-10 minutes, or until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract. Let it cool slightly for about 10 minutes.

Step 4

Step 4: Arrange an even layer of sliced bananas on the bottom of the cooled graham cracker crust. Follow with a layer of pineapple chunks.

Step 5

Step 5: Pour the slightly cooled coconut cream mixture over the fruit layers, using a spatula to spread it out evenly.

Step 6

Step 6: Sprinkle the unsweetened shredded coconut over the top of the pie filling. Cover the pie with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.

Step 7

Step 7: Before serving, optionally top the pie with dairy-free whipped cream and garnish with toasted coconut flakes for extra texture and flavor.

Step 8

Step 8: Slice, serve, and enjoy your Dairy-Free Tropical Banana Cream Pie!

Nutrition Facts

Serving size	(1558.4g)

Amount per serving	% Daily Value*
Calories	3658.8

Total Fat 224.9g	0%
Saturated Fat 171.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 899.5mg	0%
Total Carbohydrate 396.6g	0%
Dietary Fiber 29.7g	0%
Total Sugars 185.9g
Protein 31.3g	0%

Vitamin D 0IU	0%
Calcium 190.0mg	0%
Iron 20.8mg	0%
Potassium 3102.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 3.4%

Carbs: 42.5%