This afternoon, my kitchen was a mess from lunch with friends, and I just left it that way. Now it’s dinner time, and I should be fixing something with protein in it, but instead I decided I wanted to make a banana cream pie.

I’m a terribly impractical cook.

But in my defense, today is the return of Arrested Development on Netflix, and all the pictures of AD parties are making me jealous. (Excellent defense, I know.) So when I felt the hankering for banana cream pie, I realized it was perfectly themed. (If you’re an Arrested Development fan, you know why. If not, you should watch the show to find out.)

Now I’ve never made a banana cream pie, but I know where to look – on the obscure health food website, of course. I have more coconut products around than the average Midwestern folk so I found a recipe and decided to make the most of the tropical flavoring and healthful qualities.

NOTE TO THE CULINARILY CAUTIOUS: Be assured that any recipe I post ranges from not-hard to so-easy-I-can-do-it-while-I’m eating-it.

So here’s my pretty-easy, almost-healthy version of an old favorite, affectionately nicknamed “There’s Always Money in the Banana Stand Cream Pie”, complete with snarky commentary in italics.

Graham Cracker Crust (from scratch). Or just buy one at the store. I would’ve done that, but I didn’t think of it when I was there earlier today, and again, I love immediate gratification so I was not about to go back.

  1. In a small saucepan or the microwave, melt 6 tablespoons of butter. (I used the microwave because I am about immediate gratification.)
  2. Place 8 graham crackers in a gallon-size plastic bag. Roll with a rolling pin until finely crushed. (Or until you are bored and it’s good enough.)
  3. Add 1/4 cup of sugar to the graham crackers and mix it all up. (I used organic sugar because I am from Oregon. And I am snobby.) 
  4. Pour crumb and sugar mix into a medium bowl.
  5. Add the melted butter and stir up good.
  6. Smoosh into a pie pan so that it looks like a pie crust. I don’t really know how to describe it better than that.
  7. I put mine in the oven for 10 minutes at 350 degrees. I have no idea if you’re supposed to do that, but I think I remember that being a part of previous pie recipe I’ve seen before.

Here’s what mine looked like. It was pretty so I took a picture:

pie crust

Banana Cream Pie, courtesy of Elana’s Pantry

  • 1 can coconut milk
  • ¾ cup coconut oil, melted
  • 1 cup mashed (very ripe) bananas
  • ⅛ teaspoon vanilla stevia – I used organic sugar because I am snobby (see above) and because I still haven’t fallen in love with Stevia. I have it around, but I don’t use it much.)
  • 1 graham cracker crust (from above)
  • banana for garnish
  1. In a blender, combine coconut milk and coconut oil. (My blender got an attitude so I put the mix in a bowl and blended with my handheld mixer, which worked. I think.) 
  2. Blend in bananas and stevia (or sugar)
  3. Pour mixture into cooled pie crust
  4. Chill for 3 hours until firm (or get impatient and put it in the freezer and hope for the best)
  5. Garnish with bananas
  6. Serve

And here’s what it should look like, if you shoot stock photos for a living. 


And here is mine, speed-cooling in the freezer, next to the teething rings and tator tots. I’m one classy lady. You might notice they don’t look alike, but I’m not on Pinterest so I pretty much have no stress or peer pressure in my life. So you can judge me, but I won’t be able to read it.

Unless you leave a comment. Meh.


3 thoughts on “There’s Always Money in the Banana Stand Cream Pie

    1. Oh good. I haven’t even tried it yet, but I tasted the batter, and I practically licked the graham cracker crust right out of the bowl. So I imagine putting them together will be scrumptious. Still waiting for it to finish chilling. 🙂


Comments are closed.