Why settle for one flavor of pie when you can have two? This Banana Coconut Cream Pie combines the rich smoothness of banana cream pie with the refreshing flavor of coconut, plus it even packs in gut-repairing benefits!
Make a pie that is both refreshing and completely indulgent for the perfect summer dessert! And you can even garnish it with toasted coconut or bananas to complement the smoothness of the pie! Delicious and nutritious!
Whip up this dreamy dessert for your next special occasion, and don’t forget to top it with some dried banana chips or coconut chips for a fun, crunchy texture!
Banana Coconut Cream Pie
Course:
Servings
4
Ingredients
For the Crust
- 1 1/4 cup 300.00 ml Tigernut flour
- 2 tbsp 29.57 ml coconut butter
- 2 tbsp 29.57 ml coconut oil
- 1/4 tsp 1.23 ml baking soda
- 1/4 tsp 1.23 ml sea salt
- 3/4 tsp 3.70 ml cinnamon
- 1/2 tsp 2.46 ml vanilla extract
For the Filling
- 2 cups 480.00 ml coconut cream refrigerated overnight
- 2 banana mashed
- 1 scoop The Myers Way® Collagen Protein
- 1/2 tsp 2.46 ml vanilla extract
Optional garnish
- 1 banana sliced
- cinnamon
- coconut
Instructions
- Pre-heat oven to 350° F. Combine crust ingredients in food processor until a dough forms. Grease a pie dish with coconut oil and press dough until it forms a crust. Bake for 12-15 minutes or until brown. Let cool.
- Gently spoon coconut cream into mixing bowl. Add in mashed banana, collagen, and vanilla extract. Beat with mixer until combined. Spoon mixture into crust and set in refrigerator to chill.
- Once cooled and set, top with sliced banana, cinnamon, and/or toasted coconut and enjoy!
