Banana Cream Pie
Making a perfect banana cream pie, that is vegan and gluten-free was very challenging. Finally on my fourth attempt I perfected it. This pie is perfect!
My mother is battling an illness right now, and I suggested that she cut out gluten and dairy. To support her, I have decided to do the same…for at least a month;) So far it has been 5 days, and I haven’t missed it yet! I also know many of my readers are vegan and gluten-free, so this should be a great recipe for them. And even if you aren’t, it still tastes amazing and you wouldn’t even know the difference!
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1/2 cup cashews
1/2 cup shredded coconut
1 cup dates
3/4 cup cashews
1/2 cup coconut milk (recipe )
1/4 cup honey
3 tbs. arrowroot starch
1: Preheat oven to 350F.
2: Put cashews and shredded coconut in a food processor or strong blender. Blend until ground up fine.
3: Add dates, and blend until the mixture can stick together.
4: Put the mixture into a 8×8 baking dish or a pie pan.
5: Put in oven for 10 minutes
1: While the crust is in the oven start the filling. Put all the ingredients into a blender except 1 banana
2: Blend for about 5 minutes or until smooth
3: Cook in a medium size sauce pan on medium heat for 7-8 minutes or until bubbly and thick.
Putting it together:
1: Slice up the last banana and put it on the crust evenly. leave 6 slices of banana.
2: Fill the rest of the dish up with the filling. Add the six banana slices on top.
3: Chill in fridge for at least 3 hours.
Its ready to serve, enjoy!