Dreamy, Chilled Banana Nut Pie
This pie has kind of changed my life. Things are sweeter and that little bit more joyful because of this pie. It's magic. Magic pie.
Firstly, it's crazy yummy, truly. It satisfies every dessert craving I have (as I make a chocolate version also - that's coming up!). Secondly, it's beyond simple to assemble - no baking required. Oh, and did I mention it's made with fruit and nuts? Well that's just the icing on the pie, a pie that is uplifting and energising. That's my kind of pie.
I have been enjoying variations of this simply scrumptious pie for the last couple of months, and I feel it's high time I shared my favourite versions with you. First up, we have banana - banana and nut, what a dreamy duo. Feel free to mix up the nut combination. Add a little raw cacao powder to the crust if you wish, it's a lovely addition.
I quite fancy some pie love in my life. I hope this dreamy, chilled banana nut pie makes your life that little bit sweeter too.
Dreamy, Chilled BananaNut Pie
Nut Crust Ingredients
5 fresh Medjool Dates
1 & 1/2 cups Cashews (unsalted)
3/4 cup Almonds or Peanuts (shelled, unsalted)
1/2 cup Walnuts (shelled, unsalted)
1/3 teaspoon Sea Salt
2 tablespoons Unrefined Coconut Oil (in its liquid state)
2 teaspoons Pure Maple Syrup
Filling Ingredients
5 frozen Bananas (~500g total frozen weight), chopped
3 tablespoons Greek Yoghurt
2 teaspoons Pure Maple Syrup
1 teaspoon Vanilla Extract
Method
1. Remove the pits of the dates and then add to a food processor with the nuts. Blend until finely chopped. Add the salt, liquid coconut oil and maple syrup then pulse until combined. Pour into a 28cm springform cake tin and press firmly with your hands. Place in the freezer while you work on your pie filling.
2. Rinse your food processor to remove any remaining nuts. Add the chopped frozen bananas to the food processor along with the Greek yoghurt, maple syrup and vanilla. Blend until smooth (stopping to scrape the sides of the food processor the ensure the mixture is well incorporated as necessary). Taste and add more syrup for a sweeter filling if desired.
3. Pour the filling into the pie crust and smooth the surface with a spatula. Cover with cling wrap and freeze until set (~2hrs).
4. To serve, remove the springform case and cut slices of pie. I like to let it sit for 10 or so minutes to allow the filling to soften a little. Top with berries or nuts. I quite think this sauce would be a delectable topping also. This pie keeps well in the freezer for a couple of weeks. Wrap slices individually.
