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This pie’s creamy filling and combination of nuts bring together several tropical flavors. It is easy to make, as there is no rolling required, just press the crust into the pie plate. It is made without refined fats. Because the bananas contribute much to the sweetness, it is essential that they are nice and ripe with plenty of spots on the skins.
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For Crust:
1/4 cup unsweetened macaroon coconut
1/4 cup quick oats
1/4 cup whole-wheat pastry flour, stirred
1/4 teaspoon salt
3/4 cup almond flour, pressed lightly to measure
1 1/2 tablespoons agave syrup
For Filling:
1/2 cup pineapple juice
1/2 cup full-fat coconut milk
1/3 cup raw cashews
1/4 cup cornstarch
1/4 teaspoon salt
1 1/3 cup unsweetened almond milk
1/3 cup golden-colored agave
1/4 teaspoon butter flavoring
1 1/2 teaspoons vanilla, white or clear is nice
Additional Ingredients:
1 banana*, nice and ripe with spots but not brown
1/4 cup unsweetened coconut flakes for garnish
1/4 cup sliced almonds for garnish
This crust was made in a glass pie plate, if using other types, watch carefully until you know how it cooks for yours.
*Bananas are sweetest when they are spotted; however, if they turn brown they can become bitter tasting.
This pie could also be served with a dollop of coconut whipped cream.