Prepare the Crust:
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish lightly.
In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Mix well until the crumbs are evenly coated.
Press the mixture into the bottom and sides of the prepared pie dish, forming an even crust. Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely.
Prepare the Filling:
In a saucepan, combine the mashed bananas, coconut cream, maple syrup, cornstarch, almond milk, vanilla extract, and a pinch of salt.
Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes.
Once thickened, remove the mixture from the heat and let it cool slightly.
Assemble the Pie:
Pour the banana filling into the cooled pie crust, spreading it out evenly with a spatula.
Arrange sliced bananas on top of the filling, covering the entire surface.
Place the pie in the refrigerator and chill for at least 4 hours, or until set.
Serve:
Before serving, top the pie with dollops of vegan whipped cream and sprinkle with crushed walnuts or pecans if desired.
Slice and serve chilled. Enjoy the creamy, banana-infused goodness!
Nutritional Information:
Serving Size: 1 slice (1/8 of the pie)
Calories: 280
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 0mg
Sodium: 180mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 18g
Protein: 2g
Smart WW Points:
