Banana “Cream” Yoghurt Pie

This Banana Cream Yoghurt Pie, is gluten-free, no bake and has no added sugar.  It's a refreshing change from the heavy cream pies of the past.


  • 2 cups rolled oats
  • 1 cup pitted dates
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice
  • 3 tablespoons cocoa powder or toasted carob powder
  • 1/4 cup boiling water
  • 1 teaspoon unflavored gelatin or pectin
  • 3 frozen bananas peeled and chopped
  • 1 cup low-fat evaporated milk chilled
  • 1/2 teaspoon vanilla extract
  • 1 cup low-fat plain yogurt
  • 1 banana finely sliced
  • 1/4 cup lemon juice
  • 1 teaspoon ground nutmeg


  1. Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.
  2. Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.
  3. Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.
  4. Soak the extra banana in the lemon juice, slice and place on top of pie. Decorate with sliced banana slices and figs. Sprinkle with nutmeg and cinnamon. Add some whipped cream and serve.

Recipe Notes

Inspired by

Baker’s Notes: Use the food processor slicing function to evenly slice bananas for the top decoration. It is fast, safe and looks great. Whipped cream adds some glamour to any dessert and can be added to the finished pie or to the individual slice.