BANANA CREAM PIE

BANANA CREAM PIE

Serves: 8
Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 40 minutes
Ready In: 2 hours
Accommodates: PHASE 1


This pie is a family favorite and can be amped up in so many different ways by using fresh fruit, chopped nuts, or of course swimming in extra caramel sauce!

INGREDIENTS

Caramel Sauce:
Crust:
  • 2 cups mixed nuts, salted
  • 1/4 cup coconut oil, melted
  • 2 Tbsp honey (maple syrup for vegan)
  • 1/2 tsp cinnamon (optional)

Cream Filling:
DIRECTIONS
  1. Preheat your oven for 350 degrees.
  2. For the caramel sauce combine the coconut sugar with 1/4 cup of water over medium-high heat in a medium-size pot. Whisk together then cook without stirring until the mixture has turned dark brown, about 8 minutes. Remove from the heat. Whisk in the coconut milk, oil and salt. Place in the refrigerator to cool while preparing other elements of the pie.
  3. Fill a medium sized saucepan half way with water. Bring water to a boil over high heat. Add 2 cups cashews and reduce to medium heat. Allow to simmer for 30 minutes or until soft enough to crumble when pressed. Be sure water is covering the cashews while they simmer.
  4. Meanwhile, in a food processor prepare the crust by adding the mixed nuts, 1/4 cup coconut oil, 2 Tbsp honey and cinnamon. Pulse the ingredients until the mixture is similar to chunky nut butter. Press the crust into the bottom of a glass pie pan with the backside of a spoon. Place in the preheated oven for 15 minutes or until crust is golden around the edges. Allow the crust to cool.
  5. Once cashews are softened, add them to a powerful blender along with 1/4 cup coconut oil, coconut cream,  1 banana and 1/3 cup honey. Blend until completely smooth. Add cream filling to the cooled crust, cover and freeze until set, about 1 hour. Garnish with remaining sliced banana and caramel sauce. Refrigerate until ready to serve.
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