Dairy Free Black Bottom Banana Cream Pie
I experimented with this pie a few times and decided that I would try it out on our friends for the Super Bowl a few weeks ago. It’s always interesting to hear people’s reactions when they are not on special diets and aren’t used to the taste of almond flour or coconut milk. Everyone really liked it though, so I made it again and tested it out on my friends who actually are on special diets. They were ecstatic. It was so heartwarming to see that excitement on their faces when they tasted it and realized that they could add one more delectable treat to their recipe repertoire that doesn’t make them feel like they’re being deprived.
I love that this pie is not only grain-free, but is also dairy and refine sugar free. It’s Paleo and can be SCD legal if you leave out the ganache.
There are four layers to this delicious confection. The first is a dairy-free ganache, then sliced bananas, then a vanilla custard, topped with coconut whipped cream all in a grain-free graham cracker crust. There’s no better combination to me than bananas and chocolate.
Besides maybe peanut butter, bananas, and chocolate … but that’s another recipe and another post.
This recipe isn’t difficult, but it is a tad time consuming so I had my husband hang out with my son while I was working away in the kitchen. Since I had already had the camera out, I snuck around the corner and caught this adorable shot of the two of them snuggling on the couch. Just had to share!
Now for the recipe!
| Ingredients
1 recipe for Honey Graham Cracker Pie Crust 1 cup coconut whipped cream (for the topping) For the Custard For the Ganache |
Directions
Bake the pie crust for 7 minutes for a tart pan or 12-15 for a pie plate. I chose to use a tart pan because it’s so pretty with it’s ridges. If you use a pie plate, you may want to double up on the fillings though so it fills the pie pan to the top.
Pour the vanilla extract in a small bowl and sprinkle the gelatin over it. Let it sit for 10 minutes to soften.
Bring the coconut milk to a simmer over medium-high heat.
Whisk the egg yolks and honey in a bowl, then quickly pour the heated coconut milk into the bowl whisking constantly to temper the eggs.
Return the mixture to the sauce pan. Stir over medium-low heat for 5 minutes, or until the mixture coats the back of a spoon. Make sure it doesn’t boil. Add the gelatin mixture, and stir until gelatin dissolves.
Scrape the custard into a glass bowl. Chill in the refrigerator for 30-40 minutes, stirring occasionally, until cool but not set.
While the custard is cooling, heat all of the ganache ingredients over low heat until just melted and combined.
Pour into cooled pie crust, spreading evenly along the bottom.
Once the ganache has cooled completely, but not set, layer in the sliced bananas. Press down gently so the bananas stay in place.
After the custard has cooled, pour it over the bananas, spreading it evenly. Place the pie in the fridge until set, about 2 hours.
Pipe or spread coconut whipped cream over top.
Serve immediately or refrigerate until ready to serve.
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That picture is just too adorable! I just love this recipe. You’r such an inspiration!
I’m making your grain free crepes today for lunch. Filling with a cabbage/onion/ sausage saute.
Hugs,
–Amber
Looks fantastic!! Thanks for your work!
Your photo of your family is so sweet!!
This is DELICIOUS, having sampled it myself.
Black-bottom banana cream pie is one of my all-time favorite desserts and you not only matched the amazing flavors but made it in a healthier way! Thanks for sharing your delicious confections with me. And HAPPY BIRTHDAY!!!
Thank you!
at first sight I was smitten… then when you mentioned the four layers, I was wowed! This sounds amazing, you are so talented!
Thank you Cara!!
Oh my goodness that looks amazing! Coconut and chocolate are a sure thing for me – never tried with banana though. Intriguing!
I’m not sure which of your boys is more adorable? A lovely photo of your two darlings. x x x
Oh thank you Naomi! I must say, it’s pretty addicting. You don’t really taste the coconut though. I’m making a coconut cream pie though this week that is very similar and definitely features the coconut flavors!
Looks great!!!
you really need to stop tempting me…this whole concoction is loaded with just about everything I love….can I have just a small piece of yours? Otherwise I’d be eating my calories in dessert for the day! Thanks for sharing with us @ Allergy Free Wednesdays!
Question….made this today (and can’t wait to taste it…looks SO good) but, I didn’t see in the above when you added the gelatin/vanilla mixture in. Let it soak for 10 min and then add to eggs/honey and cook all together? That’s what did, but just wanted to confirm. Thanks!
Oh thank you Gia for pointing out my mistake! I usually add it after the egg/milk mixture has cooked for a few minutes. Then I add the gelatin mixture and cook another few minutes until it has all dissolved.
Perfect! That’s kind of what I figured, but wanted to to double check. Just had a piece of pie and it is amazing!! That crust is so good too – I am thinking I might need to use it for an apple pie or maybe a cheesecake next. Thanks!
So happy you liked it! The crust is my favorite. I use it for everything
Hi There,
I featured your awesome recipe this week on Allergy-Free Wednesdays. Your recipe and other highlights can be seen here: http://www.thetastyalternative.com/2012/02/allergy-free-wednesdays-blog-hop-week-6.html
Please join us again this week for more allergy-free fun and inspiration.
Be Well,
–Amber
Thank you Amber!
That looks beyond delicious!!!
Hi!
I tried your recipe because it looks absolutely amazing.
But I had problems making the custard. Even after well an hour in the fridge the mixture did not seem to set at all. It was just very liquid. Do I just have to wait longer? Shall I use it in this very liquid form to pour into the pie crust? I was afraid it might be soaked up into the crust making it soggy.
I was thinking of using more gelatine next time.
Thanks for the gorgeous recipe – hope I get it done at some point.
Michaela
Hi Michaela- thanks for coming back and letting me know! When I have trouble with custards setting, I find it’s one of two things. 1) I didn’t cook the mixture long enough after tempering the eggs. It should thicken a bit and be able to coat the back of a spoon. 2) The gelatin didn’t dissolve fully.
The custard should still be liquid when you pour it into the pie crust. Because it’s pre baked and the custard is chilled, it shouldn’t soak up too much depending on if you used the gananche or not. The ganache and bananas kind of create a barrier but even without it, you should still be fine. Let it sit overnight and let me know. I know people have tried it and had success, but there’s always a chance I did a typo! I’d be HAPPY to eat it again so maybe I’ll make it one more time this weekend just incase!
Hi!
Thanks for the tip. Indeed I was not patient enough simmering the custard. I did make just the custard for testing and it worked very well.
I did another try for the cake and it still did not settle completely but had a thick creamy texture. I wanted it more pudding kind so I am going to play around a bit more with how much gelatine it needs to settle. Otherwise the recipe is awesome.
Thank you, Michaela
I am making this today! When you say coconut milk do you mean homemade or the kind from a can? And if so does it matter if it’s full or lite coconut milk??
I use the canned kind but homemade will work too. Use the full fat if you’re using the can.
When you simmer the coconut milk, I saw you used full fat canned; do you use just use the top of the coconut milk fat, ,or mix it in with all of the water as well??
Thanks
the whole can!
Can you make the custard without the gelatin?
There are plenty of custards made with just eggs and milk, but this specific pie needs it. You could sub agar-agar powder evenly though.
This was awesome! Made this for thanksgiving and everybody loved it, sad there was no leftovers!!
Made this yesterday… Lets just say.. Making it again today!! Yum yum yum..
I am on a very low carb way of eating and wondered what you’d recommend in place of the honey? It looks wonderful!
Unfortunately the other good sub for honey is maple syrup, but that doesn’t work well with a low carb diet either, so I’m not really sure. I’m sorry!
I made this last month for Mother’s Day…it was delicious. Last week I wanted more individual-sized treats for a party, so I made it without a crust and put the layers into muffin liners–chocolate ganache first, then a banana slice, finished off with the custard. Whipped cream would have been delicious way to finish it off, but it didn’t happen this time around. The bite-sized portions were perfect for the gathering. Thanks for another wonderful recipe!