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Ingredients
0 servings
Crust:
2 ½ cupsgluten-free flour
1 teaspoonsalt
½ teaspoonmonk fruit sweetener
1 cupdairy-free butter substitute
chilled and cubed
6 tablespoonswater
ice
Filling:*
½ cupmonk fruit sweetener
½ cupcornstarch
3 cupscoconut milk
full fat
2 ½ cupscoconut cream
8egg yolks
2 teaspoonsalmond extract
2 teaspoonsvanilla extract
3bananas
ripe, sliced
Topping:
2 ½ cupscoconut cream
whipped
2 tablespoonsmonk fruit
bananas
sliced
Instructions
Step 1
**crust**
Step 2
Combine gluten-free flour, salt, and monk fruit sweetener.
Step 3
Cut in dairy-free butter until the mixture resembles coarse crumbs.
Step 4
Gradually add ice water, mixing until the dough comes together.
Step 5
Roll out dough- Press the dough into a pie pan and bake until golden brown.
Step 6
2. **Filling:**
Step 7
In a saucepan, mix together monk fruit sweetener and cornstarch.
Step 8
Gradually whisk in coconut milk and coconut cream.
Step 9
In a separate bowl, whisk egg yolks.
Step 10
Add the egg mixture to the saucepan and cook until thickened.
Step 11
Remove from heat and stir in almond and vanilla extracts.
Step 12
Strain cooked custard to remove any lumps
StrainerStep 13
Add sliced bananas
Step 14
3. **Topping:**
Step 15
Whip coconut cream and monk fruit until stiff peaks form
Step 16
Spread over the cooled pie.
Step 17
4. **Finishing Touch:**
Step 18
Add sliced bananas on top
Notes
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