Banana Berry Cashew Cream Pie


Fresh raspberries, blackberries and strawberries are flourishing in the market now and you know you want to put them in everything including Banana cream pie! They are perfect this time of year. Just be careful to pick the organic one without the harmful pesticides.

Not only I had the best bananas and berries on hand, I had the inspiration which came in the form of my creative fellow blogger Laurena@Life Diet Health. Do visit her blog for the original version that inspired me and her other amazing healthful recipes. Thanks Laurena!


So back to banana berry pie…it is vegan and gluten free. How you say? Cashews make the best creamy filling and you will not miss the fresh cream….they have to be soaked and then put in a high powered blender to get that creamy consistency.

The other ingredient used her to hold the cream together is Psyllium husk. It comes from the small seeds of the Plantago ovata plant and it gluten free. Just a tablespoon and half was enough for this pie.

I did not feel like making a pie crust from scratch so picked up a pre made gluten free crust from my next door Mom’s organic market. It worked out pretty well.

Oh yes and lets not forget the dates, sweet and delicious! I have used 4-5 dates plus coconut nectar too sweeten this pie.



Let’s get to the recipe


Banana Berry Cashew Cream Pie

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 Pie crust (if you want to make your own use a combination of dates and walnuts ground up)
  • 1 1/2 cups raw cashews soaked for a couple of hoursBananaBerryPie-3
  • 4-5 pitted mehjool dates
  • 1/4 cup coconut nectar ( or maple syrup)
  • 1 medium banana
  • I can coconut cream ( I pick of the cream from the top of the can and leave the water)
  • pinch sea salt
  • 1  1/2 tbsp Psyllium husk
  • 1 lime and its zest
  • 1/2 cup fresh berries
  • Choice of mixed berries for topping the pie
  • Mint leaves for garnish

Putting it together:

  • Put the pre-soaked cashews in the blender ( I use a high powered blender) with the coconut cream, dates, banana.
  • Add 1/2 cup berries, coconut nectar lime juice, pinch of salt and Psyllium husk. Blend again.
  • Add lime zest and stir
  • Pour in the pie crust and refrigerate or freeze until firm.
  • Cover with fresh berries and some mint before serving.
  • If you have any leftovers, this will stay in the fridge for a few days and freeze really well for several weeks.



Taking this dessert to Angie’s Fiesta Friday where  the co-hosts this week are Mollie @ The Frugal Hausfrau and Aruna @ Aharam

14 Comments Add yours

  1. Lovely and just great for summer…looks delicious!!

    Liked by 1 person

  2. Looks tasty Zeba, the perfect pie for this season! 🙂

    Liked by 1 person

  3. What a great pie, I love the combination of healthy and a bit naughty at the same time and the filling just sounds amazing!

    Liked by 1 person

    1. Thanks so much. I was very happy with how it turned out!


  4. I love cream pies, especially topped with fresh fruit – they just melt in your mouth. I would not have any trouble eating the whole thing, over a few days of course 🙂


    1. Thanks so much- can’t get enough of the fresh berries these day. And yes it does stay so well in the fridge so you can stretch the decadence over the week 🙂

      Liked by 1 person

  5. It’s so very interesting the way this pie was made – and no added sugar! Happy FF!!


    Liked by 1 person

    1. Thanks Mollie for the comment and for cohosting this week !


  6. tentimestea says:

    Gorgeous and how very very creative! I’m amazed that you can use cashews to make such a creamy filling! The dates, coconut and banana make for such a delicious sounding pie.


    1. Thank you- I have been using cashews a lot in curries and in sweet treats. They are fabulous!

      Liked by 1 person

  7. What a beautiful pie! I just love using the berries right now too.

    Liked by 1 person

    1. Thanks so much Julie!

      Liked by 1 person

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