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
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!