Banana Cream Pie: a celebration dessert built entirely on AIP

A pie says something a single bowl of pudding does not. It says there is still room for a birthday, a Sunday, a small occasion, built entirely from real, whole ingredients.

This one is built from coconut 3 ways: a toasted shredded coconut crust, whipped coconut cream for the filling, and coconut oil in the carob drizzle. The whipped coconut cream stands in for dairy, and the carob stands in for chocolate, 2 of the cleanest swaps AIP offers. Coconut is a source of fat that carries flavor and fullness, and the banana folded inside brings potassium. The honey across the crust, filling, and drizzle is a light hand, not the main event.

Most of the time here is the fridge doing its quiet work. Build it in the afternoon and let it set while you do something else. When you bring it out, let it be beautiful.

Ingredients

For the crust:

• 1 1/2 cups shredded coconut
• 1/4 teaspoon cinnamon
• pinch of salt
• 1 tablespoon honey
• 1 tablespoon coconut oil

For the filling:

• 1 can coconut milk, chilled (use the solid cream only)
• a drizzle of honey
• 1 banana, thinly sliced

For the carob drizzle:

• 1/4 cup carob powder
• 1/4 cup coconut oil, melted
• 1 tablespoon honey

Method

Pulse the shredded coconut, cinnamon, and salt in a food processor to a coarse powder. Add the honey and oil and blend until a dough forms. Press into a greased 6-inch pan and bake at 350 F for 8 to 12 minutes, until toasted. Let it cool.

Whip the chilled coconut cream until fluffy, then fold in the honey.

Whisk the carob powder, melted coconut oil, and honey together until smooth.

Coat the cooled crust thinly with the drizzle and freeze for about 5 minutes to firm it. Layer the banana slices over the crust, top with the whipped coconut cream, decorate with the remaining drizzle, and refrigerate for 2 hours before serving.

*Adapted from a-clean-plate*