Purpose

Instead of using the standard ingredients like eggs, butter, sugar, milk, whipping cream, and a crust that contains gluten, I decided to make this Banana Cream Pie into a raw version. My version included whole food ingredients like banana, coconut meat, coconut oil, brazil nuts, maple syrup, cacao, and last but not least MEDICINAL MUSHROOMS! The main effects of medicinal mushrooms are to strengthen the immune system. Medicinal mushrooms are adaptogenic, meaning that they are able to enhance immune function in both directions. Not only is my version of banana cream pie delicious but it contains ingredients that are actually good for you!

Ingredients

Crust

  • ½ cup brazil nuts
  • 1 cup dates or date paste
  • 2 1/2 tbsp of coconut oil (½ tbsp for greasing the pan)
  • 2 tsp water
  • 1 tsp pink salt
  • ½ cup coconut flakes + (2 tbsp sprinkled on bottom of pan)

Banana Custard

  • 2 bananas
  • 1 cup coconut meat
  • 2 tbsp organic maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1 ½ tbsp psyllium husk
  • ¼ cup water
  • A couple vanilla essential oil
  • A pinch of salt

Chocolate Coconut Whip Cream

  • 3 tbsp cacao
  • 1 tbsp medicinal mushroom blend
  • 1 can coconut milk (refrigerated)
  • 1 tbsp maple syrup

Garnish

  • 2 bananas
  • 1 lemon (juiced)
  • 1 tbsp organic maple syrup
  • ¼ coconut flakes
  • 1 tsp cacao
  • 2 tbsp pistachios (chopped in food processor)
Directions

Crust

  • Add all ingredients (except for coconut flakes) to food processor and process until it all begins to stick together.
  • Sprinkle coconut flakes on bottom of pie pan to prevent crust from sticking to the bottom.
  • Grease the sides of the pan with coconut oil. Press crust mixture down into the pan and up along the sides with hands or spatula.
  • Put pie pan in the freezer to harden the crust until serving.

Banana Custard

  • Add all ingredients into a high speed blender and blend until creamy.
  • Refrigerate custard for 2-4 hours until desired thickness.

Chocolate Coconut Whip Cream

  • Add cacao, refrigerated coconut milk, maple syrup, and medicinal mushrooms to a high speed blender and blend until thick and creamy. Be careful not to overblend or coconut milk with seperate.
  • Refrigerate whip cream for about an hour to allow it to set.

Garnish

  • Slice banana into coin shapes and soak in lemon juice and maple syrup for 4-5 hours
  • Toss coconut flakes in cacao.
  • Chop up pistachios in food processor.
Assembly
  • Remove the crust from the freezer and custard from the fridge.
  • First layer the banana cream custard to cover the crust.
  • Next add the cacao coconut whip cream to cover the custard.
  • Garnish with fresh bananas that were soaked in lemon juice and maple syrup.
  • Sprinkle cacao (chocolate) dusted coconut flakes and chopped pistachios on top.

Slice up and enjoy!

Josselyn Turner

Josselyn Turner

Josselyn is Certified Holistic Nutritional Consultant and graduated from the Canadian School of Natural Nutrition in 2017. She is passionate about using the power of whole foods to create positive changes in her clients well being. Her approach isn’t to dwell on weighing food, counting calories, proteins, carbohydrates, and fats. Instead she focuses on educating her clients about the power of using whole foods to nourish the body! Josselyn is also an Advanced Raw Food Chef and graduated from Pachavega’s Living Food Education in 2018.

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