Banana Cream Pie

Bananas, coconut cream, my delish raw crust...how can I combine these into something grand? Banana cream pie :) It's totally a summer dessert but in the midst of the impending snow, I just had to make it. Plus I needed another excuse to buy Trader Joe's coconut cream :)


Filling: 2 ripe bananas, mushed, 1 can of coconut cream
Crust: 8 pitted medjool dates, 1/8 cup of coconut oil, 1 cup of oats

Put all the crust ingredients in your food processor on high in this order: oats, dates and oil. Put the oats in and turn on high. Pit the dates and break them up and keep adding to the processor. Lastly, add the oil. Make sure the dates are soft so you don't blow out the motor on your food processor. The crust will be thick and cookie dough like once you blend everything. Press it into the bottom of a pie pan.

Put 2 mushed bananas and a can of coconut cream in your food processor and blend. Scoop the filling on top of the crust.
You don't need a whole can of coconut cream but I just kept adding more. I think I may have been over zealous :) So add just enough as you see fit.

Refrigerate the pie for an hour or two or overnight and enjoy :) I enjoyed it for breakfast after it was in the fridge overnight and it was divine. You can put wax paper or tinfoil on the bottom of your pie pan to make it easier to slice since the crust is sticky due to the dates.

Since the coconut cream is high in fat, a little slice goes a long way. You can savor this dessert and just have a little at a time; you can freeze the leftovers or serve it at a party.

If you try this recipe, feel free to leave a comment! I'll make this again at some point and then bring it to a dinner party so I can get opinions from non vegan people. I love it!!! So try it :)

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