Name: Healthier Banana Cream Pie
Prep time: PT-486822H32M24S
Cook time: 18 min
Total time: PT-486822H32M24S
Yield: 8
Cuisine: American
Ingredients: 1 and 1/4 cup almond meal; 1/3 cup coconut flour; 1/3 cup coconut sugar; 1 pinch sea salt; 10 Tbsp. melted, grass fed butter or coconut oil; 2 cups full fat coconut milk (the canned kind); 1/2 cup coconut sugar; 4 egg yolks; 1/4 cup cornstarch; 1 ripe banana, mashed; 1 Tbsp. grass fed butter or coconut oil; 1 pinch sea salt; 1 tsp. vanilla extract; 1 ripe banana, sliced; 1 cup heavy whipping cream (or 15 oz. coconut cream for dairy free); 1/3 cup powdered sugar; 1 tsp. vanilla; 1/2 tsp. cinnamon; 1 banana, sliced

Healthier Banana Cream Pie

A classic banana cream pie recipe with gluten free crust, velvety banana cream pie filling and a dairy free whipped topping option.

Author: Allie Doran
Prep Time: 25 minutes + 4 hours cooling time
Cook Time: 18 minutes
Total Time: 43 minutes + 4 hours cooling time
Yield: 8
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

For the crust:

1 and 1/4 cup almond meal
1/3 cup coconut flour
1/3 cup coconut sugar
1 pinch sea salt
10 Tbsp. melted, grass fed butter or coconut oil

For the banana cream filling:

2 cups full fat coconut milk (the canned kind)
1/2 cup coconut sugar
4 egg yolks
1/4 cup cornstarch
1 ripe banana, mashed
1 Tbsp. grass fed butter or coconut oil
1 pinch sea salt
1 tsp. vanilla extract
1 ripe banana, sliced

For the whipped cream topping

1 cup heavy whipping cream (or 15 oz. coconut cream for dairy free)
1/3 cup powdered sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 banana, sliced

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Instructions

Preheat the oven to 350F.
Then, add all of the crust ingredients to a large bowl and mix together well. The mixture should stick together but feel moist.
Press the crust into a 9 inch pie plate or tart pan (I think a tart pan is easier). Pierce a few holes into the crust with a fork and slide it into the oven.
Bake for 15-18 minutes until golden brown. Let the crust cool a bit on a wire rack while you assemble the filling.
In a large, thick-bottomed pot, add the coconut milk, coconut sugar, egg yolks, and cornstarch. Whisk together and set the pot over medium-low heat.
Stir the filling constantly and remove it from the heat as soon as it starts to thicken and bubble. This happens in about 4-8 minutes, so really watch the pot.
Once the pot is removed from the heat, stir in the mashed banana, butter or coconut oil, sea salt and vanilla.
To assemble the pie, lay the banana slices from the second banana on the bottom of the pre-baked pie shell. Then, pour the filling over top.
Wrap the pie in plastic wrap and slide it into the fridge to cool for at least 4 hours.
When you’re ready to serve, whip together the cream, powdered sugar, vanilla and cinnamon until stiff peaks form.
Spread the whipped cream all over the pie and top with the remaining banana slices. Serve!

Find it online: https://www.missallieskitchen.com/healthier-banana-cream-pie/