Salted Caramel Banana Cream Pie
Ingredients
Crust
- 3/4 cup almond flour
- 2 tablespoons coconut sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 1/2 tablespoons coconut oil, room temperature
Pudding
- 1 can full fat coconut milk
- 2 tablespoons tapioca starch
- 1/3 cup coconut sugar
- 1 generous pinch Himalayan salt
- 1 teaspoon vanilla
Other
- 1 container so delicious coco whip
- 4 to 5 bananas
Preparation
Mix all crust ingredients together.
Preheat oven to 325°F.
Press the mixture evenly into the bottom of a pie pan.
Bake for 8 minutes.
Remove from oven and let cool; set aside.
Put all pudding ingredients in a small pot on medium heat.
Bring to a boil.
Whisk everything together until smooth.
Stir frequently until the mixture bubbles and thickens to a jelly-like consistency.
Turn off heat and transfer to a glass bowl.
Cover with plastic wrap and refrigerate for 4 hours.
Once the pudding is cooled, add about one-third of the coco whip to thicken it slightly.
Add 2 sliced bananas to the pudding mixture.
Fill the pie crust with the pudding filling.
Spread the remaining two-thirds of the coco whip evenly over the pie.
Slice 2-3 bananas and arrange them over the pie in your desired pattern.
