I’m going to try to paint a picture for you.  The sun is out, it’s 95 degrees.  It’s not even noon, and it’s 95 degrees.  You walk outside you are drenched with sweat, and it’s 95 degrees.  Ok, did I paint the picture for you?  If not, it’s stinkin hot here in Florida and it’s scary to think it’s only the beginning of summer.  You see usually our hot months are August and September, which in ways is actually worse because by that time your so tired of the sticky hot weather that you’re day dreaming of cooler temps.  But it’s June and I’m already dreaming of those cooler days that are still too far away to dream about.  It’s so hot that two 3 1/2 year old little girls turn to you when you ask them if they want to go outside to play and say “mommy, it’s too hot to go outside and play”.  But two little girls inside bouncing off the walls is not a good thing for me.  So what did we do??…we made a pie!  That’s right, we gathered around the kitchen island with our bowls and spoons and mixed and stirred and made a pie.  Not just any pie, but a chocolate banana pie.  Two ingredients my little girls happen to adore.  The only problem with a pie such as this is you have to wait for it to freeze.  Two little girls thought that 20 minutes after putting it in the freezer that it was ready.  I had to explain it had to wait a little longer.  So we got our bathing suits on a ran to the backyard for some sprinkler time.  Came in, had some lunch and then we couldn’t wait any longer.  Let’s just say the house was happy eating this pie and it made the hot weather outside seem just right.  After all what could be better than to eat an ice cold treat when it’s 95 degrees outside??  To us, it was just the treat we needed.    And for a minute 95 degrees seemed like nothing.

I hope you enjoy this pie as much as we have these past few days.  And just to note the pie crust is gluten-free and it tastes like a cookie.  I think I could eat the pie crust alone if I could.  The filling is equally good and it’s vegan.  Ok, enough from me.  Here’s how to make this delicious treat.  Enjoy!!

Chocolate Banana Pie with Coconut Pecan Crust

Print Recipe

To make crust:

1 cup flaked unsweetened organic coconut

1 cup pecan pieces

1/2 cup all purpose gluten-free flour blend

1/2 cup quinoa flakes

1/2 cup organic light brown sugar

1 teaspoon ground cinnamon

3 tablespoons vegan butter (I used Earth Balance)

2 tablespoons coconut oil

1/2 cup mini chocolate chips, I used vegan chocolate chips

Preheat oven to 350 degrees.

Spray a 9-inch Springform pan with nonstick cooking spray.  Set aside.

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the vegan butter and coconut oil and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl.  If the dough it to wet, add slightly more gluten-free all purpose flour, about a tablespoon at a time.  Stir in chocolate chips.

Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.

Bake in the center of the oven for about 15 minutes until set or until crust is golden.

Remove the pan and set aside and allow crust to cool completely.

To make filling:

5 small ripe bananas (about 1 lb.), peeled and broken into small pieces

1/4 cup unsweetened organic cocoa powder

1/4 cup organic cane sugar

1 cup coconut milk (about 1/2 of can), I used light coconut milk

1 teaspoon vanilla extract

1/2 cup vegan chocolate chips

1/4 cup almond slices, toasted

3 tablespoons unsweetened coconut flakes, toasted

1 oz dark chocolate, finely chopped

Combine bananas, cocoa, sugar, coconut milk and vanilla in the jar of a blender.  Blend until very smooth, like thin cake batter, stopping to scrape down sides of jar and stir mixture to ensure all bananas are pureed.  Stir in chocolate chips.

Pour mixture into cooled pie crust.  Evenly sprinkle the top of pie with almonds, coconut, and chocolate.  Cover very tightly with plastic wrap and freeze for a minimum of 4 hours, or overnight.

To serve, remove plastic wrap and set at room temperature for about 30 minutes (longer is pie was frozen for more than 4 hours), until pie is just soft enough to cut with a knife.  Slice and serve.

Pie Filling Adapted from Clean Eating June 2011 Issue 

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7 Responses to Chocolate Banana Pie with Coconut Pecan Crust

  1. Maria says:

    Oh my that pie looks good! I could use a slice right now!

  2. Katrina says:

    This pie is so delicious looking, and I LOVE that it’s vegan. I’m slowly making the switch from vegetarian to vegan right now and even though I’ve been a long time follower of you, I’m really enjoying your vegan recipes from the past! Keep ’em coming girl. You rock!

  3. Kelly says:

    Wow this looks amazing, I’m soooo in love with your site!! :)

  4. Love that this is vegan and doesn’t contain tofu! Most of the chilled pie recipes I’ve come across callo for tofu.

  5. Patricia Barth says:

    Looks so good! Can’t wait to try it!

  6. Jean Kelly says:

    Hey this looks amazing! Would it work with coconut flour and honey?

  7. MDelicious says:

    Hi Jean,
    I’m not sure since I’ve never tried it with coconut flour. Coconut flour is a little different to work with and doesn’t require as much.

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