Written by We’re right at the holiday season, and family are arriving at our house from as far as Chicago. During this time of year, we are all known to indulge with friends, family, and coworkers at various celebrations beginning this week, and ending sometime in January. We enjoy this time, but we know it is a stressful time with visitors, travel, and gifts. This along with the smorgasbord on an ongoing basis often comes with a loosening of the belt, too.
This banana cream pie is inspired partly by my father’s love for the pie growing up, along with an amazing recipe that already exists in our friend Russ Crandall‘s The Ancestral Table. Russ was kind enough to shoot the breeze with me while I made this pie a few times to get it right. You should pick up his book and run a taste test—let us know which pie comes out on top!
Ingredients
pie filling
1 Tbsp ghee
2 bananas, chopped
2 pinches of salt
1 tsp gelatin
1 can full fat coconut milk
1/2 Tbsp tapioca flour
2 tsp raw honey
4 egg yolks
1/8 tsp vanilla
1 Tbsp ghee
1 banana for bottom
pie crust
3/4 C coconut flour
1/2 C almond four
1 Tbsp tapioca flour
1/4 tsp coarse salt
1/3 C ghee, melted
1 Tbsp maple syrup
Method
Caramelize bananas with ghee in pot on medium-low for about 10 minutes.
Add coconut milk, tapioca starch, gelatin, and honey, and reduce for 5-7 minutes. Blend in food processor.
Add small amount to bowl with yolks and whisk. Pour rest back in pot, add yolk mixture, vanilla and ghee. Cool for 1 hour in a bowl.
Mix wet ingredients into dry ingredients to create pie crust, and press evenly into bowl. (For more in-depth instructions, check out our pumpkin coconut pie.) Preheat oven to 325°F.
Lay banana slices over crust.
Pour on the filling. Bake for 20 minutes at 325°F.
Chill overnight (or at least until chilled throughout, about 4 hours). Prior to serving, top pie with sliced banana.
Cut yourself a slice (or several) and enjoy!
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Banana Cream Pie
Ingredients
pie filling
1 Tbsp ghee
2 bananas, chopped
2 pinches of salt
1 tsp gelatin
1 can full fat coconut milk
1/2 Tbsp tapioca flour
2 tsp raw honey
4 egg yolks
1/8 tsp vanilla
1 Tbsp ghee
1 banana for bottom
pie crust
3/4 C coconut flour
1/2 C almond four
1 Tbsp tapioca flour
1/4 tsp coarse salt
1/3 C ghee, melted
1 Tbsp maple syrup
Method
1. Caramelize bananas with ghee in pot on medium-low for about 10 minutes.
2. Add coconut milk, tapioca starch, and honey, and reduce for 5-7 minutes. Blend in food processor.
3. Add small amount to bowl with yolks and whisk. Pour rest back in pot, add yolk mixture, vanilla and ghee. Cool for 1 hour in a bowl.
4. Mix wet ingredients into dry ingredients to create pie crust, and press evenly into bowl. (For more in-depth instructions, check out our pumpkin coconut pie.) Preheat oven to 325°F.
5. Lay banana slices over crust.
6. Pour on the filling. Bake for 20 minutes at 325°F.
7. Chill overnight (or at least until chilled throughout, about 4 hours). Prior to serving, top pie with sliced banana.
that paleo couple 
This looks amazing and incredibly nourishing. I might have to sneak this one in on my family for Thanksgiving tomorrow. I love watching them eat foods that nourish their bodies without them even knowing it 😉
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