I know.. another pie, but I’m kinda obsessed. For me, pies scream comfort food and rustic charm. Plus, They are ridiculously easy with my food processor. I used a paleo friendly almond flour crust. Honestly, I’m so used to eating an almond flour crust, I think pies would taste strange (and not in a good way) without it.

Banana Cream Pie

 

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Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

Serves: 1 pie 8 slices

Ingredients

• 1 can of full fat coconut milk (look for bpa free can)
• 4 bananas
• ¼ tbsp of homemade vanilla extract
• 1 tbsp of honey
• 1 tbsp of gelatin
• ¼ cup of water

Instructions

1. Prebake pie crust.
2. Blend coconut milk, bananas, vanilla, and honey in Vitamix/blender.
3. Dissolve gelatin in water.
4. Add mix from blender and gelatin to a pan and heat until you start to see some steam. This is to make sure gelatin is completely dissolved.
5. Then add mixture to baked pie crust and let cool a little before adding it to fridge.
6. Refrigerate for an hour minimum.
7. Garnish with fresh slices of banana and serve.

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