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Dairy Free Banana Coconut Cream Pie

Dairy Free Banana Coconut Cream Pie

This Dairy Free and Gluten Free creamy custard pie packs a tropical punch in each bite.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 8 hours
Servings: 8


  • Mixing Bowl
  • Sauce pan
  • Pie pan/casserole dish


Gingersnap Crust

  • 8 oz Gluten Free gingersnap cookies
  • 5 tbsp Dairy Free butter, melted unsalted

Pie Filling

  • 6 egg yolk
  • 1 ½ cups sugar
  • 1 can coconut cream
  • ¾ cup Dairy Free butter unsalted
  • 2 tsp vanilla extract
  • 1 cup coconut
  • 2 bananas, sliced
  • Whipped topping, dairy free


Gingersnap Crust

  • In a blender or food processor, pulse gingersnaps until they're fine crumbs.
  • In a boxing bowl, combine gingersnaps and melted but. Mix until it resembles wet sand.
  • Pour into your pie pan or casserole dish. Using the back of a measuring cup firmly press the gingersnap mixture into the pan until firm and even.
  • Chill pie crust until ready to use.

Pie Filling

  • Thoroughly combine egg yolks, sugar, coconut cream, and butter in a medium sauce pot over medium-low heat.
  • Continuously stir until the sugar is completely dissolved and the mixture begins to thicken, approximately 10 minutes.
  • Remove from the heat and stir in vanilla.
  • Pour filling into a bowl, cover with plastic wrap, and allow to chill and thicken in the refrigerator. At least an hour.
  • Once completely cool, fold in the shredded coconut.
  • To assemble, layer the sliced bananas on the pie crust. Top with the coconut cream pie filling, and then the whipped topping. Allow to chill if possible.


I made this dessert as a pie, but it can also be prepared in a casserole dish, or even as individual desserts.
I used Gluten Free gingersnaps in the crust, but feel free to substitute your favorite crust recipe, or store bought pie shell.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!