Low Sodium Paleo Coconut Banana Cream Pie

Total time4 hr 55 min

Prep time35 min

Cook time20 min

Low Sodium Paleo Coconut Banana Cream Pie

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Ingredients

8 servings

For the crust

1 ½ cups raw almonds
Freshness Guaranteed Raw Almonds Member's Mark Natural Whole Almonds Trader Joe's Nuts Dry Roasted & Unsalted Almonds Frame Almond Raw Diamond Of California Whole Almonds
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½ cup pitted medjool dates (about 6 dates), roughly chopped
2 tbsp coconut oil, melted
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the custard

2 cans (13.5 oz each) full-fat coconut milk
4 large egg yolks
3 tbsp arrowroot starch
3 tbsp maple syrup
1 tsp pure vanilla extract
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

3 medium ripe bananas, sliced into ¼-inch rounds

For the whipped coconut cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
1 tbsp maple syrup
½ tsp pure vanilla extract

For serving

banana slices, for garnish (optional)

Instructions

1
Place the almonds in a food processor and pulse 8–10 times until coarsely ground — the texture should resemble rough breadcrumbs with some larger pieces remaining. Add the dates, melted coconut oil, and salt, then process until the mixture clumps together and holds its shape when pressed between your fingers, about 30–45 seconds.
2
Press the almond-date mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. The crust should be about 1/4 inch thick throughout. Refrigerate for at least 20 minutes while you prepare the custard.

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