TeeChia Banana Cream Pie

These hot summer days can cause bananas to ripen faster than they can be eaten. Five bananas with rapidly spreading brown spots on their skins inspired Caroline MacDougall to think of something delicious she could make before the compost pile claimed them. Banana Cream Pie, she thought, she hasn’t eaten one in years and years!

How to make a Banana Cream Pie that has some great nutrients in it besides bananas? How about one that is vegan instead of dairy based? How about one that has very little sweetener because the sweetness comes from so many bananas? But with so many bananas, how do you get the pie to have body that isn’t mushy? Caroline knew of just the thing – TeeChia to make the pie thick, rich tasting and nutritious plus coconut cream to replace the dairy. This pie is quick and easy to make and will absolutely delight every taste bud in your family!


TeeChia Banana Cream Pie 1



  • 3 ½ cups ground almond meal or crushed graham crackers
  • 6 Medjool dates, pits removed
  • 2 tbsp butter


  • 5 ripe bananas
  • 1 1/4 c. cashew flour
  • 1 c. TeeChia Cranberry Apple
  • ½ c maple syrup
  • ¼ c. lemon juice


  • ½ can coconut cream (Trader Joe’s is perfect)
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 3 eggsTeeChia Banana Cream Pie


  1. Make the pie crust by combining all ingredients in a food processor and blending until the dates and butter are thoroughly mixed with the almond meal. The texture should be moist and crumbly and stick together when you squeeze it between your fingers. If too dry, add another date or two. If you are using Deglet Noor dates, soak them first in a little hot water before blending.
  2. Press this mixture into a pie pan using your fingers to form the crust. Reserve 2 tablespoons for later to sprinkle on top of the pie.
  3. In a food processor, blend the bananas until they’re creamy.
  4. Add the cashew flour, TeeChia, maple syrup and lemon juice.
  5. Pour this mixture into the pie crust.
  6. In the food processor, blend the coconut cream with the maple syrup and vanilla extract.
  7. Pour the coconut cream over the pie using a rubber spatula to spread it evenly.
  8. Crumble the reserved pie crust over the top of the pie.
  9. Put the pie in the freezer for 4 – 6 hours to set. When serving, let it sit at room temperature for 15 minutes before serving.


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