I’ve wanted to share this recipe with you folks for a few weeks now. I’ve made it 3 times, yep 3 times in the last 3 weeks! We had 5 guests over a period of 3 weeks in our home and then when I would finally try to take a picture before the pie was gone, it would be too late. My kids and hubby would dig into it faster than I could press click on my camera. Ahh life with a family ,eh?!
Anyways…back to the PIE. It’s delicious! And such a healthy alternative to the store bought Banana Cream Pie I used to love in my childhood. Indeed Chocolate Banana Cream Pie was my absolute favorite pie. I used to beg my mom for a slice of it when we would go out to eat on occasion. And my Mom would comply as long as I ate my veggies first. So while I would like my kids to eat their veggies first before digging into this dessert, there is no guilt to be had with eating it all in its lonesome. It’s got some fruit, healthy fats and fiber. Oh and guests that are not gluten free in the least, love it!
This was shared on Gluten Free Tuesday, Unprocessed Fridays, Tempt My Tummy Tuesday, Waste Not Want Not Wednesday, Healthy Vegan Friday, Full Plate Thursday, Seasonal Celebration Wednesday, Real Food Wednesday, Healthy 2 Day Wednesdays, Wheat-Free Wednesday, Gluten-Free Wednesday, Traditional Tuesdays, Hearth and Soul Hop, Tasteful Tuesday, Waste Not Want Wednesday, Allergy Free Wednesdays, Slightly Indulgent Tuesday, Fat Tuesday, My Meatless Mondays, Inspire Me Monday, Fight Back Friday, Wellness Weekend, Whole Foods Friday, Lunchbox Love, Raw Foods Thursdays and Pennywise Platter.
- 2 cups pecans
- 1/ 2 cup dates
- 1 can chilled Natural Value coconut milk (or other brand with just the cream)
- 2 Bananas
- ⅔ cup coconut sugar
- ¼ cup agar powder
- 2 tsp. pure vanilla extract
- ¼ tsp. sea salt
- Optional: Soak pecans for 8 hours (I do it the night before I make the recipe) in 4 cups of water. Rinse pecans and discard water. Set aside.
- Soak the dates in 1 cup of water for 5 minutes. Discard the water and remove the pits from the dates.
- Place pecans in the food processor and pulse until ground for 2 minutes. Add in the dates and pulse for another 3 minutes. Take the pecan and date mixture and press it down into a glass pie dish to make a crust. Make sure the crust is evenly spread out to fill out the entire pie dish.
- Place the coconut milk, bananas, sugar, agar, vanilla and sea salt into a high speed blender or Vitamix. Press ingredients down prior to starting the blender. Blend on high for 2 minutes.
- Carefully pour the “cream” on top of the raw pie crust. Use a spatula to spread the topping out evenly. Place the pie in the freezer for 1-2 hours. Remove from freezer and serve!
- Note: I like to add a chocolate drizzle to the pie. I do this by slowly melting dairy-free chocolate chips in a saucepan over the stove. Once the chocolate has melted, let it cool and then drizzle over the pie.