2cans full-fat coconut creamrefrigerated overnight (only use the thick, white part— leave the clear watery liquid)
2-3bananassliced thinly
1/4cuporganic maple syrup
1/2tspalcohol free vanilla extract
I topped it with another half of a banana and coconut shreds. But you can top it with whatever you’d like— I think chopped nuts could be delicious!
Instructions
Add crust ingredients to a high powered blender or a food processor.
Blend until the mixture sticks together (about 2-3 minutes). Add water if it’s not combining well.
Coat your pie pan in a thin layer of coconut oil.
Press the crust into the bottom of your pan and layered the sliced bananas over the crust. Reserve your remaining banana slices after you’ve covered the crust.
In a mixing bowl, add the cans of coconut cream, maple syrup, vanilla, cinnamon and remaining chopped bananas.
Use a hand mixer to whip the filing together until it becomes thick and fluffy.
Spoon out your topping into your pie crust, over the layer of bananas. Spread using a spatula until it’s even.
Set your pie— 2-3 hours in the fridge or 1 hour in the freezer.
If frozen, let it thaw before serving and add toppings before serving. Enjoy!