Banana Coconut Cream Pie

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 Bananas, large

• Refrigerated

  • 1 Flax egg

• Canned Goods

  • 2 cans Coconut milk, full-fat

• Condiments

  • 6 tbsp Maple syrup

• Baking & Spices

  • 2 1/2 cups Almond flour
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3 1/2 tbsp Coconut oil

Found on mywholefoodlife.com

Description

Ingredients

• 2 1/2 cups blanched almond flour
• 2 T coconut oil , melted
• 2 T maple syrup
• 1 flax egg (real egg works too)
• 3 large bananas, sliced
• 2 T maple syrup
• 1 1/2 T coconut oil , melted
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 2 cans of full fat coconut milk, chilled overnight
• 2 T maple syrup
• 1/2 tsp vanilla extract

Directions

• Preheat oven to 350. In a food processor , combine the almond flour, coconut oil, maple syrup and flax egg. Pulse until a dough forms. Transfer dough to a greased pie plate and press out crust. Bake for 10 minutes.
• In a medium saute pan , on low heat, add the bananas, maple syrup, coconut oil, vanilla extract and cinnamon. Saute for a minute and then cover and let the mixture simmer for another minute.
• Once the bananas look cooked down a bit, remove from heat and set aside.
• Once the pie crust is done, transfer the banana mixture into it and place in the fridge while you make the coconut cream.
• Open the 2 cans of coconut milk and scoop out the fatty white part. Place it in a mixing bowl with the other coconut cream ingredients. You can reserve the remaining water for smoothies.
• Using the whipping attachment on your mixer, whip into a cream. This may take several minutes on various speeds.
• Once a cream has formed, scoop it on top of the pie and spread out.
• Garnish the top with more sliced bananas and place in the fridge to set. About 1 hour.