Banana Cream Pie with Sweet Walnut Crust

April 27, 2009

Creamy and delicious, this Banana Cream pie is perfect for pie enthusiasts and those of us who love bananas. I had a taste for a banana inspired dessert, so I revisited this yummy recipe that I created last year.

I remember this pie was a hit with my family so this time around I’m doubling the recipe to make two pies. One will stay here at the house and the other I’ll offer to my father’s house when we go to visit tomorrow.

Banana Cream Pie with Sweet Walnut Crust

The crust for this recipe is sweet, but not overly sweet. Making this pie is a pleasure for the senses. When peeling open and slicing this fruit, the air is perfumed with the lovely scent of fresh organic bananas, while the taste buds anticipate the creamy end result.

Sweet Walnut Crust:

1 cup walnuts
¾ cup chopped dried apricots
¼ [2-3] chopped dates, or raisins
1/3 cup agave

Cream Filling:

1 cup cashews
2 bananas
½ vanilla bean or 1 teaspoon vanilla extract
1 tablespoons phylum husk powder, optional

Topping:

2 – 3 bananas, cut into ½ inch rounds

For Sweet Walnut Crust:

Place the first three ingredients in the food process and process into a moist meal. While the processor is running slowly pour in the agave until the mixture turns into a ball. Press sweet crust into 9-inch pie dish to form piecrust. Set aside.

For Filling:

Place all ingredients into a blender and blend until smooth.

For Topping:

Cut bananas into ½-inch rounds.

Assembly

Pour the cream filling into the sweet piecrust. Top with sliced bananas in a circular pattern for a pretty presentation. Serve at room temperature or chilled.

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Comments

22 Comments so far

Zara on April 27, 2009 Monday, 7:49 pm
Can’t wait to make this one, it looks so incredibly good.
Lindsay on April 27, 2009 Monday, 11:13 pm
That looks awesome! Banana creme pie isn’t something I usually go for (not a big custardy/creme filling type of person), but I love nuts, so that crust alone would probably sell it for me. ;)
astrorainfall on April 28, 2009 Tuesday, 12:41 am
It looks so simple and delicious. I will definitely try it. Love finding raw recipes which are easy to make and the ingredients are easily available in any raw kitchen at any time :)
Gena on April 28, 2009 Tuesday, 6:33 am
Ingrid, this is BEAUTIFUL, as always! I can’t wait to make it for friends!
dawn on April 28, 2009 Tuesday, 6:36 am
now that, is, absolutely fabulous! I must try this!!!!
Jim on April 28, 2009 Tuesday, 6:36 am
I’m going to ask my wife to make this today. It looks so appealing to me.
Love Figs on April 28, 2009 Tuesday, 8:11 am
Darn this looks good! Wish I could slice a huge piece right now!
Cristina on April 28, 2009 Tuesday, 8:20 am
This looks so delicious, and simple! The crust seems very easy to make, too! One question… how do you keep the bananas on the top so white? How long does it keep before serving?

Hey Cristina! Thanks for stopping by and great questions!

When I made this pie I thought the banana slices would discolor quickly. Surprisingly they didn’t and I can’t explain why. Maybe because I used organic bananas? I didn’t do anything special to preserve the color. My suggestion ~ assemble the pie crust, pour in the filling. If you are making this pie ahead, refrigerate it. Just before serving, bring to room temperature [if desired] and make the banana slices and place atop the pie. This way you don’t run the risk of the banana slices turning brown so quickly.

How long does it keep? The few times I’ve made this pie, it doesn’t stay around long enough for me to find out.
Angelique on April 28, 2009 Tuesday, 10:35 am
Looks yummy! Are the nuts in the recipe dry (as in, they’ve already been pre-soaked and dried already) or use them wet from being soaked? And the apricots are dry, not soaked, right?

Hi Angelique – Excellent points, thank you. I’ve used both dry and soaked nuts in this recipe. The first time I made this recipe I used dry [non-soaked] nuts. The second time I did soak the nuts, and the third time I used dry [non-soaked] nuts. I don’t think it made a huge difference in the outcome and taste of the recipe, so feel free to use either, per your preference. As for the apricots I used dry.
margot Weening on April 28, 2009 Tuesday, 1:33 pm
am going to try this tomorrow-gotta get some bananas!
debbie on April 28, 2009 Tuesday, 9:06 pm
oh, you had me at Banana
love this.. hmm, maybe Sam needs another birthday cake?
deb xoxoxo

Hi Deb – You might start a new trend ~ birthday pie. :-)
Zucchini Breath on April 29, 2009 Wednesday, 5:11 am
That looks wonderful! Banana Cream Pie is my favorite Raw Vegan Dessert. Always a hit.

How do you keep the banana on top from turning brown?

Hi Zucchini Breath – Here is what I wrote to answer to same question from Cristina:

When I made this pie I thought the banana slices would discolor quickly. Surprisingly they didn’t and I can’t explain why. Maybe because I used organic bananas? I didn’t do anything special to preserve the color. My suggestion ~ assemble the pie crust, pour in the filling. If you are making this pie ahead, refrigerate it. Just before serving, bring to room temperature [if desired] and make the banana slices and place atop the pie. This way you don’t run the risk of the banana slices turning brown so quickly.
Craig on April 29, 2009 Wednesday, 7:39 am
oh, good god…I’m STARVING now….
Jim on April 29, 2009 Wednesday, 8:07 am
Jim here again. Had to come back to tell you your recipe rocks! My wife made this pie yesterday afternoon. We both loved it. I had the last slice for breakfast this morning. Seriously I could eat a whole pie by myself. If this is raw food I’ll take it!

Thanks Jim for stopping by and leaving your feedback. I’m thrilled you both enjoyed this pie and that you are open to “raw” food.
Nicole on April 29, 2009 Wednesday, 9:13 am
Easy and yummy! That’s my kind of dessert:)~
Rebecca on April 29, 2009 Wednesday, 10:52 am
Yummy! This one looks so fresh and tasty.
Thanks for posting! <3

Rebecca
Purely Delicious
shernell on April 29, 2009 Wednesday, 5:36 pm
This pie is super famous keep up the great work ! You were one of my biggest supporters and I want to thank you :)
Gabrielle on April 30, 2009 Thursday, 5:11 am
Ingrid! Thought i’d stop by and say hello….and what a feast for the eyes and tummy.

You got me dreaming of a banana cream pie now…going to bug Omid until he whips one up for me.

smiles and hugs

Gabrielle
Cashews – Recipe Friday! « Vegan Hope on June 5, 2009 Friday, 12:25 pm
[...] Banana cream pie [...]
cas on September 29, 2009 Tuesday, 6:44 pm
What if you are allergic to cashews, can you use almonds instead? Or what other nuts can you suggest…Thanx
cas on September 29, 2009 Tuesday, 6:46 pm
Can you suggest other nuts , am allergic to cashews…Thanx
jellysoda on February 10, 2010 Wednesday, 6:53 am
why do you need to put agave in the crust?

Hi Jellysoda thanks for stopping by. Well, I didn’t need to put agave in the crust, I choose to put agave in the crust. If agave isn’t a sweetener you like, you are welcome to tweak the recipe using a sweetener of your choice. For those on a sugar-free diet, you might consider using mashed bananas. There are many options. Just keep in mind when using an alternative ingredient in a recipe, the end results might not turn out the same as it would using the original ingredients.

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