Clean Banana Coconut Cream Pie

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I was at the bakery the other day and I passed the most delicious looking coconut cream pie!  It was piled high with whipped cream and topped with toasted coconut flakes.  I was so tempted to buy it, but instead, I decided to try to make my own “clean” version!  Let me tell you- I haven’t been this excited about a recipe in a long time!  It was actually pretty simple to make and the end result was so delicious!  I served my first version of this recipe to good friends who came over for a BBQ.  It was pretty good.  But we all agreed that the texture wasn’t quite right- it was a little too firm.  I was so excited about how close this recipe was to being REALLY good that as soon as my little sweeties woke me up at 6am the next day I started tinkering with the recipe again!  I started thinking about how delicious it would be to combine coconut AND banana.  I went back to the mix master, made a few adjustments to the original recipe, and added banana!  It payed off!  Oh Wow!  The final result is seriously soooo good you guys! 🙂 It is light and fluffy, yet creamy!  If you are a fan of coconut cream pie or banana cream pie and you are trying to eat healthy then you are going to go crazy for this!

For the Toasted Coconut Topping
½ cup flaked, un sweetened coconut

1 Tsp powdered stevia

For the Coconut Custard
2 cans coconut milk

5 egg yolks

1/2 cup honey

4 tablespoons cornstarch

1 tablespoon ghee or butter

1 mashed banana

¼ teaspoon sea salt

1½ cups flaked, unsweetened coconut

1½ teaspoons vanilla

For the Whipped Topping
2 cans coconut whipped cream (Or one container of organic whipping cream)

1 teaspoon vanilla

For the Crust

2 1/2 cups almond flour

1 TBSP coconut flour

1 large cold egg

5 TSP ice water

3/4 TSP sea salt

3 1/2 TBSP palm shortening

DIRECTIONS

For the Toasted Coconut Topping
Spread coconut evenly on a rimmed baking sheet.  For a sweeter tasting pie you may sprinkle coconut lightly with stevia powder but this is optional. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.
Set aside to cool.

For the Coconut Custard
Pour coconut milk into a bowl. Add egg yolks and whisk together with coconut milk. Set aside.
Add honey and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the honey and cornstarch, whisking together constantly.
Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil for one minute.

Remove from heat and add ghee/butter, coconut, vanilla, pureed banana and salt.
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

For the Whipped Topping
Refrigerate 2 Cans coconut milk in fridge overnight.  Open cans of coconut milk and carefully scrape the hard coconut milk off the top and leave the liquid milk behind in the can.  Place a glass or metal bowl in the fridge for at least 30 minutes so they are cold while mixing.  Beat the solid coconut milk in bowl on high until small peaks form.  It is delicious plain, but you can add a little bit of honey or powdered stevia to it if you prefer a sweeter taste.

For the Pie Crust

Preheat oven to 350F.

Place the first 5 ingredients in a food processor or blender and process for 30 seconds.  Add in the shortening in small spoonful and pulse just enough for the mixture to come together.

Press the dough into the bottom of a 9 inch pie plate.  Bake until the edges turn golden brown, about 10 minutes.IMG_1545

*** For an easier Whipped topping you can also use a container of organic whipping cream instead of the coconut whipped cream if you aren’t concerned about making this “dairy free”.

*** To make it strictly coconut cream pie simply omit the banana when making the custard and replace with 1 Tsp coconut extract.

Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut and sliced banana.

I can’t wait to hear your feedback on this one!  It’s so yummy!

XO, Pam

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