Mini pies sized for a perfectly portioned treat. Mildly sweet pastry cream fills a graham-flavored crust, garnished with nutty, toasted banana and whipped coconut cream.
Yields: 8 mini-pies OR 1 9-inch pie
Graham Crust:
3 c. blanched almond flour
2 T. blackstrap molasses
¼ c. organic virgin coconut oil
1 t. sea salt
Directions:
Preheat oven to 350F. Combine all ingredients in the bowl of a food processor. Process until fully combined. Press into pie tins and bake for 15 minutes, or until golden. Remove and let cool to room temperature.
Pastry Cream Filling:
5 pastured egg yolks
1 c. organic full-fat coconut milk
1 lemon, juiced
¼ c. raw honey
¼ c. tapioca starch
1 vanilla bean (or 1 T. vanilla extract)
pinch sea salt
Directions:
Combine all ingredients in a medium saucepan and place over medium low heat. Whisk frequently until filling thickens to a creamy consistency, about 5-10 minutes. Remove from heat and pour into a bowl or cup with a spout.
To assemble:
2 bananas, divided
1 T. organic virgin coconut oil
Whipped Coconut Cream Topping
Directions:
Slice one banana (or more, as desired) into ½” slices. Heat a non-stick skillet over medium heat. Add coconut oil and bananas and sauté until golden brown, about 3 minutes per side. Move to a paper towel to cool.
Slice the second banana into very thin slices. Place the slices down in a single, even layer at the bottom of the baked graham crusts. Fill the pie(s) with pastry cream, portioning them out evenly. Chill pies 1+ hours before serving.
To serve: top with a dollop of Whipped Coconut Cream, a slice of sautéed banana, as desired.
