Ya, I know, that’s alot of things in one pie… I had a pile of ripe bananas and smoothies and muffins etc were not appealing today, so this was created!

It’s my first attempt and it turned out pretty good.  I was at first doing only Banana Coconut Cream Pie with a nut crust and then I worried that with cooking over-ripe bananas I’d have a icky brown color, so I added a chocolate element!

CRUST

  • 5 Dates
  • 1 cup pecans
  • 1/2 cup mixed salted nuts
  • 2 Tbsp Coconut Flour
  • 1 Tbsp Coconut Oil

Throw nuts and dates into your food processor.  Once pulverized add coconut flour and oil and continue to mix until it’s hold together.  Press into pie crust.  Bake at 350 about 12 mins.  My crust got a little soft once the filling was added, so a nice tweak would be to melt dark chocolate and coat your crust with it.

Nut Crust

Nut Crust

FILLING

  • 1/2 cup honey
  • 1/2 tsp sea salt
  • 4 large egg yolks
  • 1 Tbsp Epicure’s Vanilla Extract
  • 1 can full fat coconut milk
  • 3 ripe bananas
  • 1 Tbsp Coconut Flour
  • 2 Tbsp Epicure’s Cocoa (or if you eat sugar try the Mocha Cheeseball!)
  • 2 T Coconut Oil
  • 1.5 cups unsweetened coconut (I used a mix of shredded and fine) – toasted

Throw all ingredients, except Coconut Oil and coconut, into your Food Processor.  Blend until smooth.  Transfer to your 12cup Multipot and cook over medium heat until thickened, whisking continually. Stir in your coconut oil and toasted coconut and stir every 5 mins as it cools.  After it cools down to ‘warm’ place into your pie crust.  Let sit to firm up.  Decorate with untoasted coconut.

Toasted Coconut

Toasted Coconut