I Am Inviting Banana Cream Pie
I Am Grateful: Recipes & Lifestyle of Café Gratitude
Terces Engelhart with Orchid
This no-cook banana pie proves that raw food has a sweet side too.
What to buy: Coconut butter, agave nectar, and lecithin can be found at health food stores.
For the Crust:
- 1/3 cup well-packed, finely chopped dates
- 2 1/2 cups coconut flakes
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla (optional)
For the Filling:
- 1 cup coconut milk
- 1/4 cup well-packed, chopped dates
- 3 ripe medium bananas
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 tablespoon lemon juice
- Pinch of turmeric for color
- 2 tablespoons lecithin
- 1/2 cup raw unscented coconut butter
For the Coconut Cream Topping:
- 3/4 cup coconut milk
- 1/4 cup coconut meat (wet measured; see below)
- 1/4 cup agave nectar
- 1/8 teaspoon salt
- 1 tablespoon vanilla
- 1 teaspoon lecithin
- 1/4 cup raw unscented coconut butter
To Make the Crust:
1Put coconut flakes, salt, and vanilla in your food processor, fitted with the “S” blade. Begin to process, adding small amounts of the date until crust sticks together. Press crust into a greased (with coconut butter) 9-inch pie pan.
To Make the Filling:
1Blend all ingredients, except the coconut butter and lecithin, until smooth. Blend in the coconut butter and lecithin until smooth. Pour into pie shell and set in freezer or refrigerator until firm (about an hour).
To Make the Coconut Cream Topping:
1Pour coconut milk into blender. Add coconut meat until level reaches one cup, wet measured (meaning that you add the meat until the liquid in the blender reaches the 1-cup level). Next blend remaining ingredients, except lecithin and coconut butter, until smooth. Then add lecithin and coconut butter and blend until incorporated. Set in freezer or refrigerator until firm, and then spoon onto firm pie base.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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