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Healthy Banana Cream Pie - Light, Simple, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup rolled oats (use certified gluten-free if needed)
  • 3/4 cup finely ground almonds or almond flour
  • 2 tablespoons coconut sugar or light brown sugar
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons melted coconut oil (or avocado oil)
  • 1–2 tablespoons water, as needed
  • For the filling: 2 cups reduced-fat milk (2% dairy or unsweetened almond milk)
  • 1/3 cup pure maple syrup or honey
  • 3 tablespoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 medium ripe banana, mashed until smooth
  • 1 cup plain Greek yogurt (2% or 5%)
  • For layering and topping: 2–3 firm-ripe bananas, sliced
  • 1 cup light whipped topping or whipped coconut cream
  • Optional: shaved dark chocolate, toasted coconut, or crushed nuts for garnish
  • Optional: fresh lemon juice to brush on banana slices

Method
 

  1. Prepare the crust: In a food processor, pulse oats, almonds, coconut sugar, and salt to a coarse meal. Drizzle in melted coconut oil and pulse. Add water 1 tablespoon at a time until the mixture holds when pressed. Press firmly into a 9-inch pie dish, going up the sides.
  2. Bake and cool: Bake the crust at 350°F (175°C) for 10–12 minutes, until lightly golden and set. Cool completely on a rack. A cooled crust prevents sogginess later.
  3. Whisk the custard base: In a saucepan off heat, whisk milk, maple syrup, cornstarch, egg yolks, vanilla, and salt until smooth with no lumps. This prevents streaky custard.
  4. Cook to thicken: Set over medium heat and cook, whisking steadily, until it bubbles and thickens to a pudding-like consistency, 5–8 minutes. Remove from heat.
  5. Add the banana and yogurt: Whisk in the mashed banana until blended. Let the mixture cool 5 minutes, then fold in Greek yogurt until silky. Taste and adjust sweetness if needed.
  6. Layer bananas: Slice 1–2 bananas. If you’re worried about browning, lightly brush slices with lemon juice. Arrange a snug single layer over the cooled crust.
  7. Fill the pie: Pour the warm banana-yogurt custard over the banana layer. Smooth the top with a spatula.
  8. Chill to set: Cover and refrigerate for at least 4 hours, ideally overnight. The pie firms up and slices cleanly when fully chilled.
  9. Add the topping: Just before serving, spread a thin layer of light whipped topping or whipped coconut cream. Keep it airy; you don’t need much.
  10. Garnish and serve: Add shaved dark chocolate, toasted coconut, or crushed nuts if you like. Slice with a sharp knife, wiping between cuts for neat slices.