TeeChia Banana Cream Pie

These hot summer days can cause bananas to ripen faster than they can be eaten. Five bananas with rapidly spreading brown spots on their skins inspired me to think of something delicious I could make before the compost pile claimed them. Banana Cream Pie, I thought, why I haven’t eaten one in years and years!

How to make a Banana Cream Pie that has some great nutrients in it besides bananas? How about one that is vegan instead of dairy based? How about one that has very little sweetener because the sweetness comes from so many bananas? But with so many bananas, how do you get the pie to have body that isn’t mushy? I knew of just the thing – TeeChia to make the pie thick, rich tasting and nutritious plus coconut cream to replace the dairy. This pie is quick and easy to make and will absolutely delight every taste bud in your family!

Begin by making the crust. I used Teeccino’s ground almonds which, I have to say, made such a unbelievably delicious crust, I’m thinking I should package and sell them on our website! You can use almond meal instead which is available at natural food stores. You can also use crushed graham crackers if you aren’t gluten sensitive.

Crust:

• 3 ½ cups ground almond meal or crushed graham crackers
• 6 Medjool dates, pits removed
• 2 tbsp butter

1. Make the pie crust by combining all ingredients in a food processor and blending until the dates and butter are thoroughly mixed with the almond meal. The texture should be moist and crumbly and stick together when you squeeze it between your fingers. If too dry, add another date or two. If you are using Deglet Noor dates, soak them first in a little hot water before blending.
2. Press this mixture into a pie pan using your fingers to form the crust. Reserve 2 tablespoons for later to sprinkle on top of the pie.

Pie Filling

• 5 ripe bananas
• 1 1/4 c. cashew flour (available at Trader Joes)
• 1 c. TeeChia Cranberry Apple
• ½ c maple syrup
• ¼ c. lemon juice

How simple is this?

1. In a food processor, blend the bananas until they’re creamy.
2. Add the cashew flour, TeeChia, maple syrup and lemon juice.
3. Pour this mixture into the pie crust.

If you don’t have cashew flour, just soak some cashews in hot water for 4 or more hours. Strain off the water and blend them into the pie.

Cream Topping

• ½ can coconut cream (Trader Joe’s is perfect)
• ¼ cup maple syrup
• 1 tsp vanilla extract

1. In the food processor, blend the coconut cream with the maple syrup and vanilla extract.
2. Pour the coconut cream over the pie using a rubber spatula to spread it evenly.

You will never again miss cream in your life. This is as delicious as whipped cream any day!

Decorate the top of the pie by sprinkling the 2 tablespoons of the crust that you reserved over the top. Freeze the pie for 4 hours. Let it sit for 15 minutes to a half hour before serving. If you want the pie to look even prettier, slice some fresh bananas and decorate the top of the pie with them.

You won’t believe how rich and delicious this pie is, but I can tell you that every bite is absolutely nutritious too!

Enjoy the final days of summer!