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No Bake Banana Cream Pie | Get Inspired Everyday!

No Bake Banana Cream Pie

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5 from 2 reviews

  • Author: Get Inspired Everyday!
  • Total Time: 30 mins
  • Yield: 8 slices of pie or up to 12 individual mini pies 1x



Pie Crust:

  • 2 cups raw cashew pieces, see notes
  • 1 cup unsweetened shredded coconut
  • pinch of sea salt
  • 1 Tablespoon maple syrup
  • 1 Teaspoon vanilla

Vanilla Pudding Layer:

  • 1/3 cup pure maple syrup, I use Grade A amber
  • 3 Tablespoons tapioca starch
  • 1 can full fat coconut milk, I use Native Forest
  • pinch of sea salt
  • 1/2 vanilla bean, split lengthwise

Banana Layer:

  • 3 ripe bananas, peeled and thinly sliced + 1 additional banana for garnishing the top

Coconut Whipped Cream:


  1. For the pie crust, add the cashews, coconut, and sea salt to a 12-cup food processor and process until the texture is fine. Add the maple syrup and vanilla, and process again until it starts to clump. If it looks a little dry, add a small amount of water, 1 Teaspoon or so until the dough comes together.
  2. Press the crust into a 9″ pie plate, or divide it evenly among individual serving dishes. Depending on the size of your serving dishes, this recipe will make between, 8-12 individual servings. Cover and refrigerate the crust(s) while you make the rest of the recipe.
  3. Next make the pudding by whisking together the maple syrup and tapioca starch in a medium sized saucepan. Then whisk in the coconut milk and sea salt, and add the vanilla bean. Cook the pudding over medium-high heat, whisking constantly until it comes to a boil. Once it boils immediately remove it from the heat, and leaving the vanilla bean in, place it into a container to refrigerate for 1-2 hours, or until barely warm.
  4. When the pudding has cooled to barely warm, it’s time to make the coconut whipped cream.
  5. Scoop the hardened coconut cream off the top of each can of coconut milk and place it into a bowl. Then add the maple syrup, sea salt, and vanilla before using a stand mixer or electric mixer to beat the coconut cream into fluffy peaks.
  6. Remove the vanilla bean from the pudding and using your fingers, strip out all the vanilla bean seeds into the pudding, mix to combine. Measure out 3/4 cup of coconut whipped cream and fold it into the cooled pudding.
  7. For the individual desserts, layer the thinly sliced bananas over the refrigerated crust, then top with the pudding, and finally the whipped cream. The individual desserts only need another 2-3 hours in the refrigerator to set up.
  8. For the regular 9″ pie, refrigerate it covered with just the bananas and pudding, and refrigerate the coconut whipped cream separately.
  9. Chill the banana cream pie again for another 6 hours or overnight. When you’re ready to serve the pie, top with the additional banana and pipe the remaining whipped cream around the edges. You won’t need the extra banana if you’re doing individual desserts.
  10. This pie keeps well refrigerated for up to 3 days.


Very few nuts are truly raw, I just specified raw to indicate that they’re not toasted. Cashew pieces are usually sold in bulk at health food stores and are much cheaper than whole cashews.

  • Prep Time: 25 mins
  • Cook Time: 5 mins