GNOWFGLINS™

Here’s a delicious banana pudding pie that doesn’t contain any dairy, eggs, or gluten. I make the crust from shredded coconut and the filling uses a nut milk base. The filling has a really nice nut flavor. An idea for the future — I think using a combination of nut milk with coconut milk would be lovely.

I can think of only one thing that might be disappointing to die-hard banana pie fans — the lack of yellow coloring. Once they taste the pie, though, I don’t think they’ll complain. If there is someone who is still wary, ask them this. Would they really prefer a traditional banana pie which offers artificial yellow coloring cooked up in a lab, or this pie which contains whole foods made by God Himself?

Banana Pudding Pie with Coconut Crust

The Crust

• 1-1/2 cups unsweetened shredded coconut
• 3 tablespoons arrowroot powder
• 1/4 cup plus 2 tablespoons nut milk*

The Filling

• 3 cups unsweetened nut milk*
• 3 bananas
• 1/2 cup agave
• 1 teaspoon vanilla extract
• 1/4 teaspoon (rounded slightly) agar agar powder**
  
• 1/8 teaspoon nutmeg

Garnishes

• 2 bananas, for slicing
• extra nutmeg, for sprinkling

Preheat oven to 375 degrees.

Use coconut oil or grapeseed oil to grease a pie plate. Mix crust ingredients right in the pie plate. Press with fingers or the back of a spoon on the bottom and up the sides, until even all around. Bake for 10 minutes, until golden brown at edges. Turn off oven, as you will need it no longer.

Blend filling ingredients in blender until smooth. Pour into saucepan. Over medium heat, bring all to a boil, while stirring constantly. Turn down the heat as far as you can, but making sure that the filling still simmers. Continue letting it simmer, stirring constantly, for 5 minutes. Remove from burner.

Slice the remaining two bananas, layering evenly over the crust. Pour the cooked filling over all. (Any extra filling can be poured into another bowl — good for curious taste testers and eager children!) Sprinkle nutmeg over the top of the pie.

Transfer to the refrigerator, uncovered. After a half hour, it should be set enough to cover with plastic wrap. Allow to chill completely for another 1-1/2 hours or more. Tastes great served with Vanilla-Coconut Ice Cream.

*Feel free to use any milk you prefer — rice, almond, hazelnut, cashew, or even coconut milk. Sweetened milks will result in a sweeter pudding. If using coconut milk, the filling will take on a coconut flavor.

**Use up to 1/2 teaspoon of the agar agar if you desire the filling to set more firmly than the pudding consistency which results from using 1/4 teaspoon.

© Copyright 2007 by Wardeh Harmon