Banana Cream Pie
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Sweet tooth got you down? I still have days where the craving for something rich, sweet, and satisfying sends me digging through every nook and cranny in my kitchen, hoping for a morsel of something sugary to get me through the day. This recipe has come to my rescue several times. With a coconut crust and carob drizzle, it’s autoimmune protocol safe and pretty easy to throw together, with just a handful of ingredients for each step. Enjoy!
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Banana Cream Pie
Equipment
- food processor
- mixer
Ingredients
Crust
- 1 1/2 cups shredded coconut
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
- 1 tablespoon honey
- 1 tablespoon coconut oil
Filling
- 1 can coconut milk chilled
- 1 drizzle honey
- 1 banana sliced thin
Carob Drizzle
- 1/4 cup carob powder
- 1/4 cup coconut oil melted
- 1 tablespoon honey
Instructions
Crust
- Preheat the oven to 350 degrees F and grease a 6" pan with coconut oil.
- In a food processor, pulse the coconut, cinnamon, and salt into a coarse powder. Add the honey and coconut oil and blend until everything sticks together enough to form a dough.
- Press into the pan and bake for 8-12 minutes, until the crust is dry and coconut is toasted but not burned. Allow to cool before assembling.
Filling
- Remove the can of coconut milk from the fridge and scoop the thick cream that has formed at the top of the can into a chilled mixing bowl. Beat until fluffy, then fold in the honey.
Carob Drizzle
- Combine the carob powder, coconut oil, and honey and whisk until smooth.
Assembly
- Spread a thin layer of carob drizzle over the crust and freeze until set, about 5 minutes.
- Spread the banana slices in an even layer over the crust and top with whipped cream. Decorate with the remainder of the carob drizzle and refrigerate 2 hours before serving.