• Crust:
  • 1 cup raw pecans
  • 1/2 cup shredded coconut
  • 1/2 cup ground flax
  • 2 tablespoons coconut nectar
  • 1 tablespoon coconut oil
  • Filling:
  • 2 ripe bananas
  • 1/2 cup raw cashews
  • 1 can (non BPA) coconut milk
  • 1/4 cup chia seeds
  • 2 tablespoons coconut nectar
  • 1 tablespoon coconut oil
  • 2 teaspoons vanilla extract
  • Topping:
  • 1 ripe banana
  • 2 oz dark chocolate

 

Are you wondering why I call this “Birthday Banana Cream Pie”?…………  It’s my husband’s 54th BIRTHDAY today, and I’ve known for years that his favorite pie as a kid was Banana Cream Pie!  I was in as much disbelief as you are right now, because if you know my husband, you know he eats clean, real foods.

I smiled happily when I realized he is human and ate pie when he was a kid too!!!!  These days, that’s a different story. For him, homemade apple pie is the exception to that rule but he will follow that with one question,  “What’s in it?”  Love my man, he is so “unhumanly” disciplined.

Maybe back then banana cream pie was made with real cream and bananas.  I have to admit, I was horrified when I looked at many recipes that were full of white sugar, corn syrup, artificial coloring and flavoring.  There was little resemblance of banana and cream in many of the recipes I looked at.  I read one recipe that had almost 500 calories in one slice and 27 grams of sugar…..I ask you, how is that possible?!

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*Putting the pie in the freezer for a few hours will help it set. After that, refrigerator is fine.

You can be sure my Banana Cream Pie is low calorie, low sugar, and actually has some nutritional value!  I will take my piece of the pie now, please.  My taste testers over at the Natural Medicine Clinic had some too and raved about it!  One of our patients said it was the best recipe yet! I must say, I loved how the crust turned out with roasting the pecans.  This however, will change it from a raw desert.

This pie was specially created for one of the most diligent, knowledgeable and passionate people that lives and breathes health!  Happy Birthday my Banana Cream Pie eating husband!  You are my inspiration!

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Maybe my husband will wish for more Banana Cream Pie?

 

 

Birthday Banana Cream Pie (raw, paleo, dairy and gluten free)
 
Prep time

Total time

 

Author:

Ingredients
  • CRUST:
  • 1 cup raw pecans (or roasted see notes)
  • ½ cup shredded coconut
  • ½ cup ground flaxseed
  • 2 tablespoons coconut nectar or honey
  • 1 tablespoon coconut oil
  • FILLING:
  • 2 ripe bananas
  • ½ cup raw cashews
  • 1 can (non BPA) coconut milk
  • ¼ cup chia seeds
  • 2 tablespoons coconut nectar or honey
  • 1 tablespoon coconut oil
  • 2 teaspoons vanilla extract
  • TOPPING:
  • sliced banana
  • Lily’s Dark Chocolate Chips

Instructions
  1. CRUST:
  2. Rinse Pecans off and dry with towel.
  3. If you decide to roast/bake pecans (read notes) bake at 300 degrees for 20 min.
  4. Place all the ingredients for the crust in a Vitamix or food processor until blended.
  5. Using a little bit of coconut oil rub the insides of the pie plate.
  6. Press crust mixture into the pie plate up the sides.
  7. FILLING:
  8. Blend all the filling ingredients in your Vitamix or food processor until it’s creamy.
  9. Pour Banana Cream filling in pie crust and freeze for a few hours so pie can set.
  10. TOPPING:
  11. Melt chocolate and cut banana into slices and dip in chocolate.
  12. Place them on wax paper and put in refrigerator until ready to serve pie.
  13. Drizzle any left over chocolate on top of pie.

Notes
I personally like roasting the pecans as it adds that baked, buttery flavor to this recipe’s crust. I roasted a few cups to have extra for eating later. Toss nuts in a couple tablespoons of coconut oil and roast at 300 degrees for 20 min. Then process them in Vitamix as directions suggest. Using a little bit of coconut oil inside your pie plate will help it to cut nicely. I found that freezing pie worked best overnight. When you’re ready to serve it, let it sit out for a few minutes so cutting will be easy. *After that you can keep it in the refrigerator.

If you just cannot wait to eat some pie, freeze it for as long as you can. It still tastes amazing but scooping it in a cup, parfait style is best when it’s that soft. It is hard to find clean organic chocolate chips, so I like to use a favorite organic dark chocolate bar{to date I have found Lily’s dark chocolate chip!). When dipping banana slices into chocolate, use tongs. This will prevent the sliced bananas from slipping out of your hands. Otherwise you will have a big chocolaty mess. That could be fun!

 

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2 steps to make a pie crust Whoohoo! Love it!!

 

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I hope you don’t just get to eat pie on your Birthday but everyday, especially with this healthy and easy version!!

With a Spoonful of Creamy Pie,

Dawn