Banana CoconutCream Pie

Just imagine. Almost everything I do creatively starts from a thought and evolves into something tangible, or even better…edible – that’s why cooking is SO rad! I’ve been ‘creating’ for as long as I can remember. I would use branches, leaves, rocks…a skipping rope – anything I could find in our backyard and build (in my mind) this elaborate fort. I would spend DAYS on it, with the help of my brother, and then do a BIG reveal for my parents. They were good sports. Still are.

SO, what this Banana CoconutCream Pie (PanPie for short) means to me…a HappyThought. I’m absolutely referencing the movie HOOK – one of my childhood faves. That movie encapsulated everything I wanted out of life – adventure, freedom, marbles, family & of course, FOOD. That scene where they’re all sitting around the table, stuffing their faces “…Gandhi ate more than this!”. Love it. I never wanted to be a part of something more than THAT food fight. How cool would it be to recreate – goals.

Today, if I’m not in the kitchen or out in the yard building a fort, you can usually find me with a sketchbook or paint brush. Practice makes perfect – well, close enough. What I would like for you to take away from today’s post is…embrace your creativity, whatever the inspiration may be, and don’t be afraid to share it. Have fun – xx

Banana CoconutCream Pie
Cuisine: *plant based + gluten free
Servings: 8
Author: thecrimsonsink
Ingredients
Pie Crust
  • 1 cup medjool dates, pitted *soak if dry
  • 1 cup raw pecans, roughly chopped
  • 1 tsp pure vanilla
  • 1/4 tsp sea salt
  • 1/4 cup coconut oil - room temp.
BananaCream Filling
  • 1/3 cup coconut palm sugar
  • 2 cups unsweetened almond milk
  • 4 tbsp cornstarch
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla
  • 2-3 ripe bananas - peeled & diagonally sliced
  • fresh lemon juice
Coconut Whip
  • 1/2 cup powered sugar - more to taste
  • 2 398ml cans full fat coconut milk - full fat is a MUST
  • 1/4 cup fresh beet juice *optional
  • 1 tsp pure vanilla
Instructions
Crust
  1. Add all of the listed ingredients to a food processor. Blend on high until combined - crumb like. Oil a 9inch pie plate. Preheat the oven to 350*F. Place to crust mixture into the pie plate and mold the crust firmly around the plate. With a fork, poke the crust allover about 1inch apart - will allow any moisture to escape when baking. With the oven rack in the middle, place in the crust. Bake for 15-17mins until golden brown. Remove from the oven and allow to completely cool.
BananaCream Filling
  1. Add to a pot, the coconut palm sugar, cornstarch, and sea salt. Stir. Turn the heat on to med./low and slowly pour in the almond milk while using a whisk to stir. The mixture needs to gradually warm - not boil. Once all of the almond milk is added to the pot, whisk well. Continue whisking and the mixture will begin to thicken - takes a few minutes. When pudding like, remove from heat. Pour the 'pudding' into a bowl, cover, and refrigerate for at least 6hrs.


  2. In the prepared pie crust, starting from the outside and working your way to the centre, place in the banana slices in. Once all the banana has been added, brush the top with a little fresh lemon juice. Pour the prepared cooled pudding mixture overtop of the bananas and spread out evenly with a spatula. Cover and place in the fridge until you're ready to top with the Coconut WhipCream.

Coconut WhipCream Topping
  1. *Place the coconut milk in the fridge, bottom side up, for +8hrs or overnight. Once removed from the fridge, open right side up and scoop out the 'coconut cream' portion only - not liquid portion. 


    **If using a standing mixer, place the bowl in the fridge or freezer for +15mins prior to using. 


  2. In a high speed blender or standing mixer, add the coconut cream, *beet juice, vanilla, and powered sugar. Blend on high for about 1-2mins, or just until combined and fluffy. Use a spatula to transfer to a bowl or container. Store in the fridge until ready to use. 

Recipe Notes

~ Because this recipe does require considerable 'cooling' time, it's works well to make the crust & filling the night prior - AND at the same time, place the canned full fat coconut milk in the fridge!

~ When slicing the banana, keep it as a 'whole', transfer it to the pie crust, and then carefully spread each piece out one by one about 1/2inch from the other - makes for easy filling.

~ Freeze the completed pie for about 2hrs - ease of cutting & keeping things 'smooth'. If the Coconut WhipCream warms up too much, it will begin to melt.

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