Worth to try, it's really nice, quick gluten, sugar and dairy free banana cream pie.
Crust Ingredients:
- 1 1/2 c. almond flour
- pinch of sea salt
- 1 tbsp. cinnamon
- 2 tsp. xylitol syrup
- 1/3 c. olive oil
Directions:
1. pre-heat oven to 350 F.
2. lightly greas pie pan, mix all ingredients together with a spoon (make sure all almond flour as been moistened)
3. dump dough into the middle of the pan and spread out and onto the edges of the pie pan-its not going to be perfect and will slide down the sides a little - its okay!
Filling Ingredients:
- 2 bananas
- Orgran egg replacer or 2 free range eggs
- 2/3 c. coconut milk (if you have a full can - set the rest in the freezer while your pie bakes and use as a topping)
- 1/4 c. xylitol syrup
- 1 tsp. pure vanilla
- 3 tbsp. coconut flour
Directions:
1. While the pie crust is baking, in a large bowl, combine bananas, eggs, honey and blend until creamy (again a food processor works wonders)
2. Add the milk, vanilla and coconut flour and mix for about 1 minute.
3. Once pie crust is done pull out of oven and pour into the pie crust
4. Bake for 25 - 30 minutes, it should have a cheesecake type consistency and feel.
5. Refrigerate for about an hour or so then enjoy.
6. You can put the chilled coconut milk in a food processor to add some air for a whip cream like topping. This recipe is super easy
