Natural Living Cuisine

Banana Cream Pie

February 11th, 2008 | by Ingrid

PREP: 15 Minutes TOTAL: 25 Minutes 
SERVES 8

 

The crust for this recipe is sweet, but not overly sweet. Making this pie is a pleasure for the senses. When peeling open and slicing this fruit, the air is perfumed with the lovely scent of fresh organic bananas, while the taste buds anticipate the creamy end result.

Sweet Crust: 

1 cup walnut¾ cup dried apricots,
¼ [2-3] dates or raisins
1/3 cup agave

Cream Filling:

1 cup cashews
2 bananas
½ vanilla bean
1 tbsp phylum husk powder, optional

Topping:

2-3 bananas, cut into ½ inch rounds 

For sweet crust:

Place the first four ingredients in the food process and process to a moist meal. While the processor is running slowly pour in the agave until the mixture turns into a ball.

For cream filling:

Place all ingredients into a blender and blend until smooth.

For topping:

Cut bananas into ½ inch rounds

Press sweet crust into 9-inch pie dish to form pie crust. Next pour the cream pilling into the sweet piecrust. Top with sliced banana in a circular pattern for a pretty presentation.

This pie can be serve at room temperature or chilled.

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Tools

• Food Processor
• Vita Mix, Blender
• Knife
• 9 inch round glass pie dish