With that said, I normally contribute to a dinner with a sweet ending. It was cold and rainy outside the day of the dinner and I had zero interest in going to the grocery store. So as always, I looked at what I had in the pantry and got to work. I had tons of super ripe bananas (as per usual) and I wanted to make something other than my Cinnamon Bun Banana Bread. I thought it would be a good idea to make a delicious banana cream pie. So, I began mixing my coconut cream, ripe bananas, vanilla etc.. and I put the finished product into the freezer to get it to solidify quicker. After bringing it to guests, everyone said they preferred it frozen then in its creamy state, so… the banana ‘ice cream’ pie was born!
Not only is this pie insanely delicious, it is also gluten, dairy and refined sugar free… oh and vegan! It is the perfect dessert to close our summer before we start all craving hot apple pies and rice puddings.The caramelized banana pieces in the centre are too die for! And even those who weren’t crazy about coconut couldn’t get enough of the coconut crust. What is best about this pie is that it is super easy to put together and only involves around 15 minutes of baking time. All you need is a good blender or food processor and the work is done for you! I served mine with some delicious coconut milk ice cream and raspberries but in truth, it really doesn’t need it. Bon appetit!
• 2 cups unsweetened shredded coconut
• 1/4 cup egg whites
• juice of half a lemon
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 1 pinch salt
• 4-5 very ripe bananas
• about 1/2 cup coconut cream (preferably organic)
• 1 cup coconut yogurt (you can find this in most grocery stores in the health section)
• 1/2 cup pure maple syrup
• 1 tsp pure vanilla extract
• pinch of salt
• 1 tbsp coconut oil
• 1 tsp coconut sugar
• 2 tsp cinnamon (divided)
1. Preheat oven to 350.
2. Mix all crust ingredients in a medium sized bowl and pour into a well greased pie dish. I greased mine with coconut oil. Press down evenly and bake for about 15 minutes or until golden. Allow to cool.
3. While the crust is baking start preparing your filling. In a blender or food processor, put all but one banana, coconut cream, maple syrup, coconut yogurt, 1 tsp cinnamon, vanilla and salt. Pulse or blend until well combined and creamy. Put mixture in the fridge.
4. In a pa on medium high heat, allow coconut oil to melt. Slice one banana and carefully place into the oil. Sprinkle the bananas with coconut sugar and cinnamon while in the pan. Allow to cook on each side for at least 5 minutes or until golden and caramelized. You can use an offset spatula to flip each one. Set aside.
5. Pour half of the filling into pie crust. Spread caramelized bananas all around. Pour the remaining batter over the bananas. It is ok if you find the caramelized bananas have floated to the top. Simply push them down. Place pie in freezer and allow to set for at least 2-3 hours. It is best to make this the day before you need it or in the morning to ensure it freezes in time.
6. To serve, allow to sit at room temperature for five minutes. Dip a sharp knife in hot water to cut through. Enjoy!
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Love a clean eating recipe that looks better than the original. I'm drooling on my computer at work - thanks :) Saving this for a special occasion when I need to awe some guests! Thanks for sharing :)