Go Back

Banana Cream Pie

Jayde
Print Recipe Pin Recipe

Ingredients
  

Banana Cream

  • 1/2 cup LIVA Date Sugar
  • 1 1/2 400ml cans full-fat coconut milk
  • 1 tbs. grass-fed gelatin powder unflavoured
  • 2 bananas ripe
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. turmeric for colour
  • dash of sea salt

Crust

  • 1 cup medjool dates pitted
  • 3 tbs. ghee, coconut oil or organic butter
  • 1 cup arrowroot flour or tapioca
  • 1/4 cup coconut flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. vanilla extract
  • 3 tbs. apple sauce unsweetened

Toppings

  • coconut whip, sliced bananas, chocolate shavings, crushed walnuts or coconut flakes.

Instructions
 

Crust

  • Preheat the oven to 350°F.
  • In a high-speed blender, add in the dates and blend for one minute. Add in the coconut oil and blend for another 30 seconds.
  • Add in the remaining crust ingredients to the blender and blend until fully mixed. Approximately 1-2 minutes. You may need to scrape down the sides.
  • Add the mixture to a 9-inch pie or tart pan and press the dough out with your fingers. Bring the dough to the tops of the pan and make sure there are no cracks in the crust.
  • Once the dough is in the pan, bake in the oven for 15 minutes or until golden.
  • Remove the crust from the oven and let it cool for 30 minutes.

Banana Cream

  • In a medium bowl, add the coconut milk and gelatin together and mix until well combined. Let it sit for approximately 15 minutes to bloom.
  • Add the coconut milk mixture to a high-speed blender along with the two bananas, vanilla extract, LIVA Date Sugar, turmeric, and sea salt. Blend for 30 seconds.
  • Pour the mixture into the cooled pie crust and place it in the fridge for 30 minutes to set.
  • Once the pie has set, you can add your toppings! Try coconut whip, sliced bananas, chocolate shavings, crushed walnuts or coconut flakes.