Banana Cream Pie



  • 1 box Simple Mills Pecan Cookies 5.5oz (you can also use any other flavored cookies or graham crackers)
  • 6 tablespoons ghee (you may also use butter)


  • 2 ripe bananas
  • 3 tablespoons tapioca flour
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 cup cashew milk (or any nut milk)


  • 1 container of So Delicious cocowhip 9oz
  • 1 banana
  • Coconut flakes (optional)
  • Pecan cookie crumbles



  • Preheat oven to 375
  • Place your cookies into a food processor, pulse until crushed up
  • Add ghee or melted butter into the food processor, pulse until everything is mixed up
  • Pour your crust into a pie tray and spread out evenly with your hands
  • Bake for 8 minutes
  • Your crust will still look wet, place in the fridge for at least 3 hours
  • Mash two ripe bananas in a bowl, add in tapioca flour, vanilla, sea salt and milk
  • Use a hand mixer and mix for about 5 minutes
  • Pour your filling into a pot and whisk on medium heat until it thickens up
  • Once your filling starts to bubble and looks thick, pour it into a glass container
  • Let your filling cool off and place plastic wrap over top of your container, it is okay if it touches the filling
  • Keep your filling in the fridge for 3 hours
  • Once your crust and filling have set, mix your filling with a spoon and pour over your crust, spread out evenly
  • Take your whip cream and evenly spread it over top of your filling
  • Top your pie with bananas, cookie crumbles, and coconut flakes
  • Keep in fridge


Submit a Comment

Your email address will not be published. Required fields are marked *