Cool, creamy, and classic, the Banana Cream Pie is a dessert staple (yes, even in comparison to the all-time favorite, apple pie!), especially in hot weather. Served chilled, this decadent pie is as refreshing as it is sweet and satisfying. And we’ve taken that classic recipe and make it even better, turning it into a Banana-Cashew Cream Pie.
Where the perfect banana cream pie is a celebration of buttery pie crust, fresh banana slices, creamy vanilla pudding and a mountain of whipped cream, this pie takes the creamy and fluffy confection to another level. Caramel, which sits atop a layer of bananas, adds another dimension while the coconut whip brings a tropical note. Plus, a sprinkling of whole cashews across the top gives each bite a satisfying crunch.
The magic of this pie is, in part, the dreamy coconut whip across the top. For best results, chill your can of coconut milk overnight. The longer it cools in the fridge, the better it’ll whip the next day.
For more luscious and cool desserts made with fresh bananas, try the following recipes after you master this pie:
- Strawberry Banana Dessert Pizza
- Roasted Banana and Cinnamon Coconut Ice Cream
- Banana Split Nice Cream
Banana-Cashew Cream Pie
- Preheat oven to 350°F and grease a 9-inch pie plate.
- Add graham crackers, cashews and sugar to a food processor and pulse to a fine meal. Add coconut oil, vanilla and 1 tbsp water. Pulse and mix on low until a loose dough forms. Transfer mixture to the pie pan. With your fingers, press down firmly on the bottom and up the sides.
- Bake for 20 minutes, until the edges are golden brown. Remove from the oven and set aside to cool.
- For the caramel, place the sugar and 1/2 cup water in a small pot over medium-high heat. Whisk until dissolved. Bring to a boil; simmer for 3 minutes. Whisk in cashew butter and heat for 2 minutes to a thick sauce. Remove from heat and stir in vanilla and salt. Set aside.
- Prepare the pudding by adding arrowroot and sugar to a small saucepan and whisking in cashew milk to avoid clumps. In a separate bowl, whisk together the egg and egg yolk.
- Place saucepan over medium heat and cook until bubbling, whisking frequently. Reduce heat to low and continue cooking for 2 to 3 minutes, using a rubber spatula to scrape the sides and bottom almost constantly. While whisking, slowly pour mixture into the bowl with the eggs. Return mixture to pot and heat over low. Cook, while using a rubber spatula to scrape the sides and bottom almost constantly until thick, 3 to 4 minutes.
- Remove from heat, whisk in vanilla, and let cool 10 minutes. Transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic is touching the surface or it will form a skin on top. Refrigerate until cooled and set, 2 to 3 hours.
- Make the coconut whip by gently scooping out the hardened cream from the coconut milk and placing it in a medium bowl. (Save remaining coconut milk for another use.) Add the sugar. Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream, 2 to 3 minutes. Set aside in the refrigerator.
- To assemble, layer half of the sliced bananas over the baked crust. Cover with caramel. Then top with pudding, followed by the coconut whip. Top with the remaining banana slices. Chop remaining cashews and sprinkle overtop.
- Serving Size ⅛ of recipe
- Calories 516
- Carbohydrate Content 45 g
- Cholesterol Content 46 mg
- Fat Content 36 g
- Fiber Content 3 g
- Protein Content 6 g
- Saturated Fat Content 23 g
- Sodium Content 110 mg
- Sugar Content 26 g