Keto Banana Cream Pie
An classic cream filled pie turned keto. This keto banana cream pie has a smooth, creamy banana flavored filling that is made without any bananas. It sits on top a crispy shortbread keto pie crust and topped with velvety whipped cream.
Keto Pie Crust Ingredients
Banana Cream Pie Filling Ingredients
Keto Banana Cream Pie Directions
Preheat oven to 350 degrees.
Pulse the pie crust ingredients
Add all ingredients for the keto pie crust to the bowl of a food processor and pulse until coarse crumbles form. If you don't have a food processor, you can add all pie crust ingredients to a bowl, except the vanilla and butter. Mix to combine. Then cut the butter and vanilla in with a fork or a pastry blender.
Make the crust
Press crust into a greased pie plate. Press on the bottom and along the edges.
Bake the pie crust at 350 degrees for 9 to 10 minutes or until crust is starting to turn golden brown. Remove from oven and let cool.
Whipping & gelatin
Pour 1/2 cup heavy whipping cream into a small bowl. Sprinkle gelatin on top and let sit for serveral minutes while you continue to make the banana custard.
Get a small saucepan
In a small saucepan, whisk together 1/2 cup heavy whipping cream, nut milk, monkfruit sweetener, egg yolks and salt. Heat over medium heat until mixture starts to thicken and coats the back of a spoon (about 5-7 minutes). Don't let it overcook or the egg yolks will curdle. Only heat until the mixture coats a spoon and remove from heat immediately.
Pour pie filling onto crust
Whisk butter, banana and vanilla flavoring, and the gelatin mixture into the saucepan. Pour onto the cooled crust. Refrigerate for at least 5 hours or until set.
Add the whipped topping
Before serving, make the whipped topping. Add 1 cup of heavy whipping cream to a medium bowl. Beat until stiff peaks form. Spread whipped topping on top of banana pie.