No Bake Banana Cream Pie
I’ve never had to be on a completely dairy free diet. When I imagine what I would eat if I did, I generally can come up with at least a few things for most meals except one. My mind draws a complete blank when it comes to dessert. How do you satisfy that desire for something sweet and creamy and oh-so-spoon-licking good without using any dairy? Not even butter!
This month the magnificent Zoe of Z’s Cup of Tea is hosting “Go Ahead Honey, It’s Gluten Free!” and her theme is dairy free. I decided to finally figure out at least one diary-free dessert which was a little more interesting than sliced fruits topped with honey.
Eating this pie is like having your cake, eating it too AND never having to worry about it clogging your arteries! Everything that goes into it is completely natural and delicious! The pie was a delight even for a dairy eater like me. The only change I would make would be to make individual servings of this in goblets or bowls instead of one giant pie. This is because the crust never really hardens, making it a bit challenging to serve in the form of pie slices.
Banana Cream Pie
Makes: One 9 inch pie
Ready in: 30 minutes
For the crust:
- 1 cup walnuts
- 3/4 cup dried apricots
- 3 dates
- 1/4 cup honey (optional)
For the filling:
- 1 cup cashews
- 2 ripe bananas
- 1 teaspoon vanilla extract
For the topping:
- 3 ripe bananas
1. Remove the dates’ seeds by slitting them in half with a sharp knife.
2. Using a food processor or blender, blend the walnuts, apricots and dates into very small chunks. If you’re using a food processor, add the honey in while the processor is running. If you’re using a blender, add the honey and blend. The crust is ready when all the ingredients are well blended.
3. Press the crust into the pie pan using your fingers. Wet your fingers with cold water if the crust is sticking to your fingers too much.
4. Using a food processor or blender, blend together the cashews, bananas and vanilla extract to make a creamy filling. Make sure you blend long enough so the cashews are completely smooth.
5. Fill the pie crust will the creamy cashew filling. If you’re not ready to serve the pie yet, cover and store in the fridge.
6. Once you’re ready to serve, cut the topping bananas into thin 1/4 – 1/2 inch slices and arrange in a circular / spiral fashion on top of the pie. You can make two or more layers.
Note: This recipe is for a whole pie, however, I think it’ll work better to make individual servings by using goblets or small bowls. Since the pie is no bake, the crust never really hardens making it difficult to maintain it’s shape when you slice and serve.