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Dairy Free Peanut Butter Banana Pie
This dairy free peanut butter banana pie is simple to make with just six ingredients, and packs in delicious flavor! Great as a make-ahead dessert since it’s stored in the freezer.
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 404 kcal
Ingredients
- 2 overripe bananas, mashed
- 1 cup peanut butter
- ½ cup canned coconut milk
- ½ cup pure maple syrup
- ½ teaspoon vanilla extract
- 9 inch dairy-free store-bought chocolate cookie pie crust
Instructions
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In a large mixing bowl, combine the mashed bananas, peanut butter, coconut milk, maple syrup, and vanilla. Use a hand mixer or the whisk attachment on a stand mixer to combine the ingredients until mostly smooth.
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Pour the filling into the chocolate pie crust. Place in the freezer overnight (or at least 6 hours).
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When ready to serve, cut slices and let sit at room temperature for a few minutes, then enjoy.
Recipe Notes
- Feel free to substitute a standard graham cracker pie crust instead of a chocolate pie crust.
- Store the pie covered in the freezer. For best quality, use within two weeks.
Nutrition analysis (approximate per serving): 404 calories, 23 g fat, 7.5 g saturated fat, 150 mg sodium, 46 g carbohydrate, 3 g fiber, 28 g sugar, 21.5 g added sugar, 9 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 4%, Potassium: 9%