This LIGHT, AIRY & EASY dessert is perfect for any family gathering or just a weekend treat :)
While, in my opinion, ALL desserts should be eaten "guilt free" this is truly a healthier alternative to tradition cream pies. With a gluten free crust & honey sweetened fluffy dairy free center, each slice is a TREAT that won't undo your day.
Ingredients:
GF/Vegan Cashew Crust Crust:
1 cup raw cashews, toasted in the oven (walnuts are also a great option)
3/4 cup almond flour
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/3 cup melted coconut oil
1 tablespoon maple syrup
Filling:
1 can full fat coconut milk
2 tablespoon corn starch
2 tablespoon chia seed
1/4 cup honey (or vegan sweetener of your choice)
1/4 tsp sea salt
1 tsp vanilla extract
1 tbsp melted coconut oil
3 overly ripe frozen bananas
OPTIONAL: Coconut Extract if you want a strong coconut flavor!
Other:
2 fresh ripe bananas
1 tub dairy free whipped topping ( SoDelicious Coconut Topping, TruWhip Skinny Whipped topping are good options. TruWhip does have traces of milk proteins, however)
Garnish:
ReddiWhip Coconut Whipped Cream
Salted Pistacchio or Walnuts
Shredded Unsweeted Coconut
Shaved Dark Chocolate or Cocoa Nibs
INSTRUCTIONS:
Crust: Preheat oven to 350. Toast cashews until golden brown ( around 10 mins). Pulverize in a magic bullet/food processor/blender. Combine with Almond Flour, and remaining ingredients. Once combined, the dough will still look slightly dry but should stick together if pinched. Spray a pie pan with non stick cooking spray & transfer crust into pan. Pack crust into an even solid layer. Bake at 350 for 15 -18 mins or until sides start to turn golden brown.
Set aside too cool.
Filling:
In a sauce pan, combine coconut milk, & all other ingredients except for the vanilla extract.
Whisk until all clumps are gone & simmer at medium heat until mixture boils. Reduce heat & simmer until mixture thickens to a consistency of a med-thick cream. It should stick to a spoon but drizzle off easily. Once mixture is at consistency, transfer to a dish & stir in vanilla extract. Blend the 3 frozen bananas into a smooth consistency. Combine mixture & bananas thoroughly. Cover and let cool & set in fridge for 2-3 hours.
Once mixture is cool & has thickened (should be a light pudding consistency). Fold in the entire thawed tub of dairy free whipped topping. NOTE! There are LOTS of recipes for homemade whipped topping that would be a great option vs store bought. For this pie, I really wanted to make sure it would set well, so I chose the easier option of the pre-made whipped topping but choose your own adventure here. *Search "aquafaba" for great vegan whipped cream recipes.*
Once combined, the mixture will be light and fluffy! Set aside.
Layer the crust with a single layer of sliced fresh bananas. Add the filling mixture to the crust, covering the sliced bananas and filling the pie pan to the top. Cover lightly with foil ( don't let the foil touch the top) and place in freezer for another 3-4 hours or until completely set/frozen.
Cutting the pie while frozen, will make for cleaner slices. Eating the frozen pie tastes like ice cream! For a true "cream pie" texture, let the pie thaw before serving. Top with Dairy Free whipped cream, nuts, chocolate or coconut!
ENJOY!
This pie held up well being thawed and refrozen 3 times over the course of 2 days! I'm not sure how the consistency or the flavor of the bananas would change if continuously thawed/frozen for more than 2 days.
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