Gluten-free, Dairy-free Chocolate Banana Cream Pie

Banana slices in a smooth as silk chocolate cream filling are nestled in a crispy chocolate crust. The contrasting layers of dark chocolate base, rich pudding and whipped topping will satisfy your cravings without any dairy or gluten. This old-time favorite is updated by substituting coconut milk for the heavy cream and coconut oil for the butter, and unless you tell them, no one will suspect. Don’t use reduced fat coconut milk or the cream filling won’t set up properly. Check the nutrition facts and make sure that you buy a brand that has 14 grams of fat per 1/3 cup (79 ml).

As well as making a great pie or tart, you can serve the cream filling as a pudding. If you use bittersweet chocolate chips with 60% chocolate, the filling will taste like milk chocolate pudding. For a pie or tart, use 70 to 72% chocolate for a deeper, richer flavor. The cream filling is silky smooth the first day, but takes on a slightly grainy texture after that and, depending on the type of chocolate you used, the coconut flavor will become more pronounced. It will still taste good, but it’s definitely best on the day it’s made. Bake and freeze the pie crust ahead of time for a fast dessert, or store the shaped crust in the fridge and bake it before assembling the pie. Serve the pie within two to three hours from the time you assemble it.

If you’re making a pie, top it with Soyatoo Rice Whip for a completely dairy-free dessert. If dairy-free isn’t a concern for you, use whipped cream. Add the Rice Whip just before serving, as it doesn’t stay whipped as long as cream does. If you’re making a free-standing tart, garnish the top with chocolate shavings for an elegant look.

June 7, 2013:  Cocoa powder recently tested moderately high in FODMAPs at the Monash University lab, which means this recipe may no longer be considered suitable for a low-FODMAP diet. Here’s a link to what dietician Patsy Catsos has to say on the topic:

Gluten-free, Dairy-free Chocolate Banana Cream Pie

Serves 8

Chocolate Tart Dough

1 recipe Chocolate Tart Dough, formed into a pie crust or tart shell and baked

Chocolate Cream Filling, adapted from “How to Bake”

1 can (13.66 ounces or 403 ml) coconut milk
3 tablespoons (45 ml) sugar, divided
3 extra-large egg yolks
3 tablespoons (45 ml) sweet rice flour
113 grams (4 ounces) 72% dark chocolate
1 teaspoon (5 ml) vanilla
2 large bananas


1 can Soyatoo Rice Whip or 1 cup heavy cream, whipped
Chocolate shavings from the edge of a bittersweet chocolate bar

Break the chocolate into small pieces and put it in a bowl near the stove. Make sure the vanilla and the measuring spoon are nearby. Put a large bowl in the sink and fill it with ice and water.

Whisk the yolks with 1 tablespoon of sugar, then add the rice flour and whisk until smooth. Combine the coconut milk and 2 tablespoons of sugar in a sauce pan and heat over medium heat until boiling, stirring constantly. Turn the heat off. Pour a quarter of the coconut milk into the egg yolks and whisk until smooth. Add another quarter of the coconut milk and whisk till smooth. Pour the egg mixture into the remaining coconut milk in the pan, using a spatula to scrap out anything left in the bowl. Continue to stir the mixture over medium heat, letting it return to a boil. Cook the mixture for three minutes, constantly stirring it so that it doesn’t burn. Turn off the heat and stir in the chocolate pieces and the vanilla, continuing to stir until the chocolate is completely melted.

Place the pan in the bowl of ice water, holding the handle in one hand and stirring with the other to cool off the mixture. Make sure water doesn’t get into the cream filling as you stir it. When the filling is completely cooled, place the pan on the counter. Peel and slice the bananas, then gently fold them into the filling. Use a spatula to transfer the filling into the baked pie crust and push the bananas under the surface, using the spatula to smooth the surface.

Cover the surface of the pie with either a non-dairy substitute such as Rice Whip or use whipped cream if dairy-free isn’t a concern for you. Run a vegetable peeler along the edge of the chocolate bar to shave off bits of chocolate into a small bowl. Use a spoon to sprinkle them over the whipped topping. Refrigerate until served, up to several hours. To unmold a tart, stand the tart pan on a large can and let the side fall down. Carefully place the tart on a serving plate. Refrigerate the pie or tart until time to serve.

16 thoughts on “Gluten-free, Dairy-free Chocolate Banana Cream Pie

  1. Looking wonderful as always – will post a dessert next week .. that will suit you very well and it takes only 5 mins to do it. Just a silly question – who eats all your wonderful stuff ????

    • Can’t wait to see your dessert- I love your food. I have three college-age kids who gobble up my stuff when they’re home. One of them lives nearby, so she and her roommate are very helpful about eating things I make. Also, my husband is a big fan of my food, thank goodness. If I make something more than once when I’m working a a recipe, like the Chocolate Tart Dough, I start giving the results away to anyone who will take it. One of my friends works at the local Senior Center and she introduced me to a lovely gentleman there who also eats gluten-free. He was kind enough to take the last tart I made.

  2. Ive just found your site…. what a treat!
    any ideas about what i could replace the coconut milk with though,
    I am fructose intolerant and still learning about what i can cook with.
    Also Coeliac/ Lactose/dairy. Not much left!
    Many Thanks

    • Unless you’re specifically allergic to coconut milk, it’s okay to use it. Testing at Monash University shows that it’s safe for people fructose intolerance, coeliac or lactose/dairy issues. The original recipe used 3/4 cup heavy cream and a cup of milk, so you could substitute lactose free, but that won’t work if you also have dairy allergies. I suspect you could substitute almond or rice milk and add extra flour to make it thicker, but you would have to experiment. I’d start with one extra tablespoon of sweet rice flour and see what happens. Hope this helps.

      • Donna
        Thanks so much for taking time to reply.
        There is so much conflicting info on the web re Fructose,
        good to find your website.

      • You’re welcome, Suzanne! You’re so right about the conflicting info. Monash University in Australia is the only place doing research on this topic, so look for information derived from their results. Drs. Susan Shepherd and Peter Gibson are the primary researchers. If you’re interested in reading their findings, I have links to many of their papers under the Links/Research button at the top of the page.

  3. Hi, Donna! Your site is lovely! You mention on your bio that most of your recipes are suitable for a low-FODMAP diet but not all are OK for people with fructose malabsorption. Luckily I don’t have to deal with either, but I am hosting a party this weekend and there will be a guest who has fructose malabsorption and cannot eat gluten. To the best of your knowledge, would this pie be OK for her?

    • Hi Carly,
      To the best of my knowledge, this pie would be okay for someone with fructose malabsorption. Everyone is different when it comes to what they can and cannot tolerate. I do use some of the vegetables with polyols – avocados, cauliflower, mushrooms, and snow peas (mangetout) – because they don’t bother me. I try to note in every recipe whether or not it has ingredients that may be problematic for someone.

      I also have one recipe on the site that uses cashews, which were considered okay when I posted it. Research has since shown that cashews are high in fructans and should be avoided by fructose malabsorbers. The list of acceptable foods is a work in progress, but I try to update the lists and suitability of recipes as I find out new information. Hope you have a wonderful party!

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