Paleo Banana Caramel Cream Pie
If you’re looking to do something with your leftover bananas in your kitchen, look no further! This pie recipe is a keeper and can stand next to any pie at a diner!
The most important thing to mention is that this pie is Paleo-friendly! Meaning we are removing all the all-purpose flour, refined sugars, and dairy then replacing it with good-for-you ingredients. This pie keeps the nostalgia of a traditional banana cream pie but removes all the guilt when you have a second helping.
First and foremost, this recipe takes time. So, allocate the night before to chill your coconut cream cans for this dish. Also, carve out time to multi-task on each part of this pie making. Trust me, it’s worth it. Don’t chicken out on me now, haha!
It is also good to mention that this pie is sooooo good chilled. I usually serve this pie on a hot Summer day after a good time grilling outdoors with family and friends. So, without further ado here is my Paleo Banana Caramel Cream Pie recipe!
Pie Shell Ingredients:
2 Cups Almond Flour; Toasted
1/2 Cup Hazelnut Flour; Toasted
1/2 Tablespoon of Cinnamon Powder
1/3 Cup of Coconut Sugar
1/4 Cup Melted Ghee/Clarified Butter or Organic Grassfed Butter
1/2 Teaspoon of Vanilla Extract
1 Egg
Pinch of Salt
Pie Baking Dish
Large Sauté Pan
Banana & Caramel Sauce Filling Ingredients:
1 Cup of Coconut Sugar
1 Can Organic Coconut Cream (do NOT shake can)
Pinch of Sea Salt
2 Teaspoons of Vanilla
3 Bananas; Sliced (Reserve a few slices to add to the top of the pie)
Top Whipped Cream Ingredients:
4 Cans of Organic Coconut Cream; Chilled Overnight (do NOT shake can)
1-2 Teaspoons Vanilla Extract
Dash of Cinnamon for Garnish
1 Mixer
Reserved Banana Slices
Yields: 8 Slices
Prep Time: Overnight Refrigeration & 1 Hour Next Day Preparation
Bake Time: 15-20 Minutes
Chill Time: 30 Minutes - 1 Hour
Pie Shell Directions:
Preheat your oven to 350 degrees F. and then place your mixing bowl in the freezer to chill.
Grease your pie pan with coconut oil or ghee.
In a sauté pan heat almond flour, and hazelnut flour until slightly toasted. Add to a large bowl.
In the microwave, heat ghee for few seconds until completely melted then add vanilla extract to ghee. Add ghee to the large bowl with toasted flours. Add cinnamon, egg, and pinch of salt. Mix very throughly until your mixture forms a dough.
Press dough evenly into your pie pan and feel free to crimp ends around pie dish. Then, to allow steam to escape, poke holes with a fork in your dough.
Bake pie shell for 10-12 minutes & then let cool while you work on the filling and cream topping next steps.
Filling Directions:
In a sauté pan, heat your coconut sugar, coconut cream (only the top portion of your can), and salt. Heat until well combined and let simmer for 15-20 minutes until thickened. Remove from heat and place in jar or bowl to allow to thicken more.
Stir in the vanilla extract to your caramel filling. Set aside.
When the pie shell has finished baking and has had time to chill, it is time to slice the bananas diagonally to add to the bottom of your pie shell (be sure to save a few slices to top pie) and then pour slightly cooled and thickened caramel sauce over your bananas making sure to get every crevice.
Cream Directions:
Remove your mixing bowl from the freezer and coconut cream cans from the refrigerator. Then, remove ONLY the cream portions of your chilled overnight coconut cream cans into your bowl. Start your mixer on low working to high until cream is whipped. Then slowly add your vanilla extract and mix until everything is well incorporated and whipped.
(Tip: Store leftover coconut water from your cans for a smoothie the next day!)Add whipped coconut cream topping over your filling and garnish with banana slices, dash of cinnamon, and a drizzle of honey!
Chill the entire pie in the freezer for 30 minutes to an hour so that your pie can stay intact until ready to serve. Enjoy!