There is one dessert (ok, about a thousand) that I just can’t resist, and that is whipped banana cream pie!! I love the simplicity of the dessert yet how daggon’ INSANE it tastes!! Am I right, or am I right? No matter where I am at, when I taste a banana cream pie, I feel like I am twelve again, sitting in mom’s kitchen, reminiscing with my family.
I made this pie for a friend’s birthday over the holidays and it was a hit (Thank God!)
Grecian Banana Cream Pie
You will need:
2 Cups Roasted Almonds
4 Tbsp Butter
9″ Pie Pan
3/4 – 1 cup Light Whipped Cream or *Soyatoo! Whipped Topping if Lactose Intolerant
1 Cup Greek Yogurt or *Goats Milk Yogurt if Lactose Intolerant
1 Mashed Banana
1/4 Tsp Vanilla
1/4 Tsp Vanilla Bourbon (optional)
2 Tsp Stevia/Splenda/Monk Fruit Sweetner
Top it off with:
Thinly Sliced Bananas
Sprinkle of Cinnamon
Sprinkle of Cacao Powder
First, let’s prepare the delightful crust! It’s as easy as one, two, three!
*Melt the butter and chop the two cups of almonds in a blender until they are finely done.
*Mix together the almonds and the butter and make sure it is thoroughly combined.
*Press the nut crust mixture into the bottom of a 9″ pie pan, and smooth it out so that everything is even and covered.
You’re done with the crust honey buns, let’s move on to the filling!
*In a large bowl with a masher, mash the banana.
*Gently combine the banana, whipped cream (or Soyatoo! Whipped Topping for lactose intolerance) and greek yogurt (or goats milk yogurt for lactose intolerance).
*Spoon the Grecian Banana Cream Pie Filling into the Almond Nut Crust and smooth it all around with a spatula. (I like to use this time to make pretty little swirly designs).
*For best results I recommend sticking this baby into the ‘fridge for an hour or so before serving, BUT you can serve it immediately. Woohoo!
*Layer it with sliced bananas right before you serve and sprinkle cinnamon and 100% Cacao powder over the top.
Don’t forget to eat and relax! You’ve worked hard for this 🙂