Why is it that the recipes with the best intentions, the ones I try to make as a gift or to try and be cute, ARE ALWAYS THE BIGGEST PAINS IN THE ASS?!
Going into this culinary endeavor, I figured “OK, cookie crust, some bananas, some coconut cream. No problem”. Steve loves bananas and has been all about pie lately, so I figured this was a perfect, adorable thing to make for Valentine’s Day
WRONG.
I don’t know why this ended up being such a hassle, but nothing seemed to feel quite right in the process. It probably didn;t help that I was rushing around still buying ingredients and trying to prep it immediately before we left to go to Breckenridge for a couple of days. So maybe this pie isn’t as annoying as I’m making it out to be, and my procrastinator tendacies are actually to blame for the stress level of this dessert.
Overall, it was a HUGE win though and came out even more decadent and delicious than I had enviosoned. I pulled the best aspects I could find from other vegan and non-vegan recipes, and tweaked certain parts of them accordingly. And it all came together beautifully in end, despite the somewhat hectic route to get there. The most frustrating part for me is that I neglect to remeber the settling process of creamy desserts like this, so make sure to factor that in if you;re making it for something specific!
But this pie honestly has it all. Rich, creamy, delicious, flavorful and perfectly sweet. I can’t get enough of it now, and the hard work really did pay off 🙂
VANILLA COOKIE CRUST
24 vanilla Jo-Jo’s, or vanilla Oreos
4 tbsp softened coconut oil
FILLING
1 can orgainc coconut milk
1 1/2 cups almond or cashew milk
2 tbsp coconut oil
3 flax eggs (3 tbsp ground flaxseed, mixed with 6 tbsp water, and settled for 10 minutes)
1 tsp pure vanilla
1/2 cup coconut sugar
1/4 cup arrowroot powder (or cornstarch)
Dash of sea salt
WHIPPED CREAM (or store bought)
2 cans organic coconut cream, set in the fridge overnight
4 tbsp powdered sugar
BANANAS
3 ripe bananas, sliced
- For the crust, pulse all ingredients in a food processor until a ground, crumbly consistency is achieved
- Press into pie tin
- Add half the bananas slices ontop of the crust layer
- In a saucepan over medium heat, whisk coconut and almond milk together for a few minutes
- Add coconut oil, vanilla, flax eggs, coconut sugar, arrowroot powder and sea salt and stir until well combined
- Let it continue cooking over medium heat until mixture begins to thicken, then pour over banana layer
- Top with remaining banana slices and then let cool in the fridge for one hour
- After it’s cooled, scoop tops of coconut cream out (the thick part only, NOT the liquid) and add to a chilled mixing bowl
- Add powdered sugar and beat with an electric mixer until a light and fluffy cream is formed
- Spread over the top of the pie and then let set in the fridge for at least four more hours before serving
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