Banana Cream Pie
Prep time
Cook time
Total time
Serves: 12
  • CRUST:
  • ¾ cup blanched almond flour
  • ¼ cup coconut flour
  • ½ cup coconut oil or butter
  • ½ cup Swerve confectioners
  • 1 tsp stevia glycerite
  • 1 tsp Celtic sea salt
  • 6 large egg yolks
  • ½ cup unsweetened almond milk
  • ¼ cup Swerve (or erythritol and ¼ tsp stevia glycerite)
  • ¼ cup butter or coconut oil, melted
  • 1 teaspoon banana extract or a few drops banana oil
  1. Preheat oven to 325 degrees F. Grease an 8 inch pie pan.
  2. To make the crust, in a medium bowl, mix ingredients. Press onto bottom of pie pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
  3. To make the filling, whisk egg yolks, almond milk, and sweetener in medium metal bowl to blend. Slowly mix in the melted butter so the eggs don’t cook unevenly. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon). Add extract. Remove mixture from over water. It can be prepared 1-3 days ahead and refrigerated.
  4. Pour the mixture into the cooled pie crust and top with sugar-free sweetened whip cream if desired.
Traditional Banana Cream Pie =
"Healthified" Banana Cream Pie = 194 calories, 19.1g fat, 3.4g protein, 3.4g carbs, 1.8g fiber

(88% fat, 6% protein, 6% carbs)
Recipe by Maria Mind Body Health at