Banana-Coconut Cream Pie

1 7.5-ounce box crushed gluten-free graham crackers
1 tablespoon unsweetened coconut flakes
1/2 cup melted butter
2 tablespoons organic cane sugar
1/4 teaspoon cinnamon

3 medium ripe bananas
3 tablespoons cornstarch
3/4 cup almond milk
4 large egg yolks
1 (14-ounce) can organic coconut milk
3/4 cup turbinado sugar
1/4 teaspoon sea salt
1 teaspoon vanilla extract

Preheat oven to 375 degrees.
Place crumbs and coconut in a bowl and add butter, sugar and cinnamon. Mix with a spatula.
Pour crumb mixture into a 9-inch pie plate or tart pan. Use your fingers and a sheet of wax paper to press the crumbs evenly into the pan.
Bake for about 8 minutes or until edges begin to brown.
Allow to cool fully before adding filling.

Cut bananas into slices and place on bottom of cooled crust; set aside.
Place cornstarch in a medium bowl and whisk in 1/2 cup of the almond milk, then the egg yolks, until smooth.
In a large saucepan, whisk together coconut milk, sugar, sea salt, and remaining milk and bring to a low boil over medium heat. Once boiling, slowly whisk in yolk mixture and reduce heat to medium low. Using a wooden spoon, constantly stir and scrape the bottom of the pot until custard thickens, about 5 to 10 minutes.
Remove from heat and stir in vanilla extract. Pour into pie crust and let cool to room temperature, then refrigerate until firm and chilled.



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