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PB Banana Nice Cream Pie


I wanted to make a vegan pie for Thanksgiving but something different from the classic pumpkin or apple pie. What was going to be a banana cream pie turned into a peanut butter banana ice cream made with only 5 ingredients. One of my cousins got thirds and said it was better than the non-vegan pumpkin and apple pies so lfg. Also, I would highly recommend coconut whipped cream because my cousin and I kept passing to each other until we finished the entire thing. I also added pictures of different steps and layers below in case the instructions are at all confusing. 


  • 20 pitted dates

  • 2 1/2 cups of pecans

  • 3/4 cup peanut butter

  • 4 bananas

  • 1 can of coconut cream



  • Pit your dates and put them in a food processor 

  • Add about 1 1/2 cups of pecans to food processor

  • Line pie pan with coconut oil 

  • Pat down date/pecan mix on pan for the base

  • Add layer of peanut butter (make sure it's room temperature so it's easy to spread)

  • Cut up about 3 bananas and place slices on top of peanut butter

  • Clean out food processor and then add in coconut cream and about 1 banana until smooth

  • Pour coconut/banana cream mix over banana layer and smooth over

  • Chop up about 1 cup of pecans and sprinkle on top of cream layer

  • Use a fork to sprinkle peanut butter over the pecans

  • Freeze for at least four hours

  • Slice it up and top with coconut whipped cream!

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