Grain-free Banana Cream Pie Bites
Prep time: 
Cook time: 
Total time: 
Serves: 24 mini pie bites or 12 muffin sized-mini pies
gluten-free, grain-free, paleo, dairy-free, vegetarian
Banana Pudding Layer
  • 2 tablespoons cold water
  • 1 ½ teaspoon Vital Proteins Grass-fed Gelatin
  • 1 can full fat organic coconut milk (13.5 oz)
  • 2 vanilla beans, seeds scraped out or 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • 4 pasture-raised egg yolks, whisked together
  • 2 ripe organic bananas, mashed
  • 2 tablespoons raw honey (or maple syrup)*
Grain-free Pie Crust
  • 1½ cups blanched almond flour
  • ½ cup unsweetened shredded coconut
  • ¼ cup melted coconut oil
  • ¼ teaspoon fine sea salt
  • 1 organic banana, thinly sliced
For Serving (optional):
  1. Preheat the oven to 350ºF.
  2. Make the pudding layer first. Add the water to a small bowl and sprinkle the gelatin over top. Set aside to bloom. In a medium saucepan, add the coconut milk and the insides of the two vanilla beans and salt. (if adding vanilla extract don't add that now, add it at the end) Heat over a medium-heat, just until barely steaming. Don't let it bubble or boil.
  3. Next, slowly and carefully, a little at a time and while whisking, pour the egg yolk mixture in. Pour a little, whisk whisk whisk, pour a little more, whisk whisk whisk. Then switch to a wooden spoon. Continue stirring over the medium low heat and heat for 5-7 minutes, until the mixture evenly coats the back of the wooden spoon.
  4. Remove from the heat and add in the mashed bananas, the bloomed gelatin and the honey (if using vanilla extract rather than beans, add that now, too). Whisk well until smooth. Pour into a shallow dish and place into the fridge to chill a bit, while you make your pie crusts.
  5. Line a mini-muffin tin with parchment paper cups. In a medium-sized mixing bowl add all of the ingredients for the crust. Mix together well, until it is all incorporated. Get your hands in there.
  6. Divide the crust mixture up between all of the lined tins. Then press the crust down and up the sides of each tin.
  7. Bake in the 350ºF degree oven for 12-15 minutes until golden brown. Allow to cool right in the muffin tin.
  8. Once the pie crusts are cool, place one little slice of banana in each one. Pull the pudding out and begin spooning it into each of the little pie crusts, go as high up as you can. You will likely have a little pudding leftover. I pour that into a little parfait cup and hide it for later, in the back of the fridge, for me. Place the muffin tin back into the fridge until the pudding is fully set.
  9. Serve chilled with a dollop of whipped coconut cream and if you'd like more banana slices. Enjoy.
NOTE: the banana pudding will begin to brown, from oxidation, the longer these sit, so I suggest making them just a few hours before you plan to serve them. They are still totally OK to eat when they are a tad browned, but just not as pretty.
Recipe by Tasty Yummies at