I had a random inclination to create a banana cream pie, so I followed my instincts and made one. I’m not sure where the desire came from, as I’ve never made banana cream pie before and have hardly ever eaten it in my life, but I figured it’d be a fun (and tasty) experiment. Plus, it gives all of you a dessert idea for Easter, if you’re celebrating. All around, I think it’s a great dessert for both spring and summer though.
There are a few steps in this recipe, but nothing is too complicated and the end result is delicious. If you want, you can even just make the filling and eat it as a pudding. If you do so, I recommend lining the bottom of the dish with banana slices, as you do for the pie.
Cheers and enjoy!
Cocoa almond crust ingredients:
- 1-3/4 cup blanched almond flour
- 1/4 cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp pure vanilla extract
- 2 Tbsp organic palm shortening (I used this one)
- 1 egg, preferably pasture-raised
- 1-2 Tbsp raw honey
- Preheat oven to 325 degrees F.
- Add almond flour, cocoa powder and sea salt to food processor. Briefly pulse to combine. Then, add the shortening, egg, vanilla and honey. Pulse again until mixture is well combined and starts sticking together.
- Press mixture evenly into a 9.5-inch pie pan, using your hands. Then, poke several holes in crust with a fork.
- Bake in preheated oven for 12-14 minutes. Remove from oven and cool.
- 1 13.5 oz can full-fat coconut milk (I like this one, which has no gums)
- 2-1/2 medium just-ripe bananas
- 1-1/4 tsp gelatin powder, preferably grass-fed (I recommend this one or this one)
- Pinch of sea salt
- 2 tsp pure vanilla extract
- 1-2 Tbsp raw honey or more to taste if you want it sweeter
- Homemade coconut milk whipped cream, for topping, if desired (highly recommended)
- Cacao nibs, for garnish, if desired
- Extra just-ripe banana slices for garnish, if desired
- Slice one of the bananas into about 1/4″ thin pieces and arrange on top of the crust.
- Add about 1/4 cup or so of the coconut milk to a small saucepan and warm over medium-low heat. Once warm, whisk in the gelatin powder until completely dissolved.
- To a blender container, add the remaining coconut milk and 1-1/2 banana, along with the vanilla extract, pinch of sea salt, raw honey and gelatin mixture. Blend on high until smooth.
- Pour filling on top of cooled crust (it’s okay if it’s still a little warm) and place in fridge to set for a few hours.
- Once set, top with coconut milk whipped cream (or homemade dairy-based whipped cream if heavy cream is tolerated), cacao nibs and extra banana slices, if desired.