Cassi made this tonight...Yummy!!! She topped it with organic, whole whipping cream sweetened with vanilla and maple syrup. Then she shredded dark chocolate pieces and almonds over it.
She use to work for Marie Calendars, therefore, she became very good at decorating pies. She also added a bit of Stevia to the pie filling to make it sweeter. She loves baking and making us healthy desserts!
The original recipe used a normal whole wheat crust in a pie pan. I am pretty sure you could also use this crust in a pie pan. I also think that cream in place of the coconut milk would be great, or even just whole milk.
Crust:
2 tablespoons honey
2 tablespoons butter or coconut oil
Pie Filling:
5 ripe bananas
1 cup of full fat coconut milk
½ cup of cocoa powder
1 teaspoons vanilla
1) Toast the almonds in a small saucepan over medium-high heat until browned and fragrant. Place in a food processor with the butter and honey. Blend until finely ground. Push evenly into the bottom of a greased 8 inch spring form pan, or pie pan.
2) Rinse out the food processor and add the pie filling ingredients to it. Blend until quite smooth, scraping down the sides as needed. Pour over pie crust and freeze until well set (at least 4 hours).
3) Use a very sharp knife to cut into pieces. Can let sit for about 20 minutes to soften it up a bit. For presentation and added flavor, top with sliced bananas, sliced almonds, or chocolate shavings.
