Banana cream pie in perfectly portioned mini form: a graham-flavored almond crust filled with mildly sweet pastry cream, layered over fresh banana slices, and topped with whipped coconut cream and a golden sautéed banana. The crust's blackstrap molasses gives it that nostalgic graham cracker flavor without any grains. Eight mini pies or one beautiful nine-inch pie — a perfectly portioned treat either way.
Mini pies sized for a perfectly portioned treat. Mildly sweet pastry cream fills a graham-flavored crust, garnished with nutty, toasted banana and whipped coconut cream.
Yields: 8 mini-pies OR 1 9-inch pie
Graham Crust:
3 c (35°F). blanched almond flour
2 T. blackstrap molasses
¼ c. organic virgin coconut oil
1 t. sea salt
Directions:
Preheat oven to 350F (180°C). Combine all ingredients in the bowl of a food processor. Process until fully combined. Press into pie tins and bake for 15 minutes, or until golden. Remove and let cool to room temperature.
Pastry Cream Filling:
5 pastured egg yolks
1 c (35°F). organic full-fat coconut milk
1 lemon, juiced
¼ c. raw honey
¼ c. tapioca starch
1 vanilla bean (or 1 T. vanilla extract)
pinch sea salt
Directions:
Combine all ingredients in a medium saucepan and place over medium low heat. Whisk frequently until filling thickens to a creamy consistency, about 5-10 minutes. Remove from heat and pour into a bowl or cup with a spout.
To assemble:
2 bananas, divided
1 T. organic virgin coconut oil
Whipped Coconut Cream Topping
Directions:
Slice one banana (or more, as desired) into ½” slices. Heat a non-stick skillet over medium heat. Add coconut oil and bananas and sauté until golden brown, about 3 minutes per side. Move to a paper towel to cool.
Slice the second banana into very thin slices. Place the slices down in a single, even layer at the bottom of the baked graham crusts. Fill the pie(s) with pastry cream, portioning them out evenly. Chill pies 1+ hours before serving.
To serve: top with a dollop of Whipped Coconut Cream, a slice of sautéed banana, as desired.
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Pro Tips
- Bake the crusts until golden and cool them completely before filling — a warm crust turns the pastry cream runny and greasy.
- Whisk the pastry cream frequently over medium-low heat; the egg yolks thicken it in 5 to 10 minutes, and a moment of neglect can scramble them.
- Line the crust bottoms with a single even layer of thin banana slices — they anchor the cream and give every bite real banana flavor.
- Sauté the garnish bananas in coconut oil until golden on both sides (about 3 minutes per side) — the caramelized edges are what make the topping special.
- Chill the assembled pies at least 1 hour before serving so the pastry cream sets to a proper sliceable consistency.
Frequently Asked Questions
How far ahead can I make banana cream pie?
Assemble up to a day ahead and keep chilled. Add the whipped coconut cream and sautéed banana just before serving so the garnish stays fresh.
Why does the crust use blackstrap molasses?
It's the secret to that nostalgic graham cracker flavor — molasses brings the toasty, malty depth that plain almond crust lacks.
Can I make one large pie instead?
Yes — the recipe yields 8 mini pies or one 9-inch pie. For the large version, add a few minutes to the crust bake and fill it right to the edges.
How do I keep the bananas from browning?
The thin banana layer sits sealed under the pastry cream, which protects it from air. The sautéed garnish is best added at serving time for its golden color.
Recipe Card
Ingredients
Method
- Preheat oven to 350F.
- Combine all ingredients in the bowl of a food processor. Process until fully combined. Press into pie tins and bake for 15 minutes, or until golden.
- Remove and let cool to room temperature. Pastry Cream Filling:
- 5 pastured egg yolks
- 1 c. organic full-fat coconut milk
- 1 lemon, juiced
- ¼ c. raw honey
- ¼ c. tapioca starch
- 1 vanilla bean (or 1 T. vanilla extract) pinch sea salt Combine all ingredients in a medium saucepan and place over medium low heat.
- Whisk frequently until filling thickens to a creamy consistency, about 5-10 minutes.
- Remove from heat and pour into a bowl or cup with a spout. To assemble:
- 2 bananas, divided
- 1 T. organic virgin coconut oil Whipped Coconut Cream Topping Slice one banana (or more, as desired) into ½” slices.
- Heat a non-stick skillet over medium heat.
- Add coconut oil and bananas and sauté until golden brown, about 3 minutes per side. Move to a paper towel to cool.
- Slice the second banana into very thin slices.
- Place the slices down in a single, even layer at the bottom of the baked graham crusts. Fill the pie(s) with pastry cream, portioning them out evenly.
- Chill pies 1+ hours before serving. To serve: top with a dollop of Whipped Coconut Cream, a slice of sautéed banana, as desired.
