---
title: Gluten-free, Dairy-free, Vegan Cream Pie Recipe
date: 2012-11-15T22:30:24Z
modified: 2012-11-15T22:30:24Z
permalink: "https://elizabethyarnell.com/gluten-free-dairy-free-vegan-cream-pie-recipe/"
type: post
status: publish
excerpt: ""
wpid: 2704
categories:
  - Allergen-Free Recipes
  - Recipes
tags:
  - dairy-free
  - gluten-free
  - pie recipe
  - vegan
  - wheat-free
author: Elizabeth
---

A few years ago, a friend passed along a recipe for a dairy-free cream pie that was so scrumptious that I’ve since taken the concept and adapted it to make other variations. It’s a delicious dessert that will wow a crowd of regular eaters as much as those vegans, gluten-free’rs, and raw foodies at your table. I wish I knew from where it originated, but I’ll just have to settle for telling you that I was not the original creator.

You can make the tart in advance all the way through step 2 and complete step 3 just before serving.

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# Banana and Coconut Cashew-Cream Tart

[![Gluten-free, Dairy-free Vegan Coconut Cream Pie](http://elizabethyarnell.com/WP/wp-content/uploads/2012/11/CoconutCreamPie-300x202.jpg "Gluten-free, Dairy-free Vegan Coconut Cream Pie")

](http://elizabethyarnell.com/WP/wp-content/uploads/2012/11/CoconutCreamPie.jpg)Gluten-free, Dairy-free, Vegan Coconut Cream PieMakes 1 nine-inch tart

**For Tart Shell:**

- 1 1/2 cups whole pecans
- Pinch of coarse sea salt
- 1 1/2 cups pitted dates
- 2 teaspoons pure maple syrup

**For Filling:**

- 1 cup raw cashews, soaked overnight and thoroughly drained
- 1/2 cup water
- 2 tablespoons plus 2 teaspoons pure maple syrup, and more to taste
- 1 vanilla bean, split and scraped
- 3/4 cup desiccated coconut
- 3 or 4 ripe but firm bananas

1\. Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.

2\. Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.

3\. Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.