When I got over to my family’s house for holiday dinners I am the one that is in charge of the pie. I usually bring over the typical pies, pumpkin, apple raspberry, chocolate, etc. However, everyone knows that I will be bringing my specialty pie – coconut strawberry banana cream pie. I mean they practically count on this! Yes. this recipe is really that delicious and that popular among the masses of people who have tried it! I guarantee that if you take this to a special event, you will be the talk!
Check out what our friends from Cooking Channel TV have to say about this:
“This pie freezes beautifully. Just defrost before serving.”
This pie is perfect in so many ways that the words I am using are not enough. You can even freeze this pie and still enjoy it after as if it was fresh out of the oven.
Ingredients
Coconut Pie Crust:
- 4 1/2 ounces date paste
- 2 1/4 cups unsweetened coconut flakes
- 1/2 teaspoon McCormick’s vanilla extract
- 1/4 teaspoon McCormick’s sea salt
- 1/8 teaspoon McCormick’s ground cardamom
- 1/8 teaspoon McCormick’s ground cinnamon
- Nutiva Extra-virgin coconut oil, for greasing pie pan
Coconut Strawberry Banana Filling:
- 1 1/4 cups coconut milk
- 1 1/4 cups sliced bananas
- 1/2 cup date paste
- 1 1/2 teaspoons McCormick’s vanilla extract
- 1 teaspoon lemon juice
- 1/4 teaspoon McCormick’s sea salt
- 2 tablespoons soy lecithin powder
- 1/2 cup plus 2 tablespoons extra-virgin coconut oil
- 1/2 cup diced strawberries
- 1/2 cup finely shredded, unsweetened coconut
Instructions
For the pie crust: Combine the date paste, coconut flakes, vanilla extract, sea salt, cardamom and cinnamon in a food processor. Process until the dates are fully integrated and the mixture begins to “ball up.” Grease a 9-inch pie pan with coconut oil and press the pie crust evenly into the pan, fluting the edges. Chill the crust in the refrigerator for 20 minutes while you make the filling.
For the filling: Combine the coconut milk, bananas, date paste, vanilla extract, lemon juice and sea salt in a blender and blend on high speed until smooth. Add the soy lecithin and coconut oil and blend until very smooth and creamy. Pour the filling into the chilled pie crust and gently shake the pan to release any air bubbles. Top with the strawberries and shredded coconut and refrigerate for at least 1 hour before serving; the pie will keep for 2 to 3 days, covered, in the refrigerator.
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Quick Tip: Slice up bananas to top the pie off with.
Thanks again to Cooking Channel TV for this amazing recipe.
