Creamy and delicious, this Banana Cream pie is perfect for pie enthusiasts and those of us who love bananas. I had a taste for a banana inspired dessert, so I revisited this yummy recipe that I created last year.
I remember this pie was a hit with my family so this time around I’m doubling the recipe to make two pies. One will stay here at the house and the other I’ll offer to my father’s house when we go to visit tomorrow.
Banana Cream Pie with Sweet Walnut Crust
The crust for this recipe is sweet, but not overly sweet. Making this pie is a pleasure for the senses. When peeling open and slicing this fruit, the air is perfumed with the lovely scent of fresh organic bananas, while the taste buds anticipate the creamy end result.
1 cup walnuts
¾ cup chopped dried apricots
¼ [2-3] chopped dates, or raisins
1/3 cup agave
Cream Filling:
1 cup cashews
2 bananas
½ vanilla bean or 1 teaspoon vanilla extract
1 tablespoons phylum husk powder, optional
Topping:
2 – 3 bananas, cut into ½ inch rounds
For Sweet Walnut Crust:
Place the first three ingredients in the food process and process into a moist meal. While the processor is running slowly pour in the agave until the mixture turns into a ball. Press sweet crust into 9-inch pie dish to form piecrust. Set aside.
For Filling:
Place all ingredients into a blender and blend until smooth.
For Topping:
Cut bananas into ½-inch rounds.
Assembly
Pour the cream filling into the sweet piecrust. Top with sliced bananas in a circular pattern for a pretty presentation. Serve at room temperature or chilled.
