Banana Crisp Pie

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2-1/2 cups of spelt (crust)

1/2 cup solid coconut butter (crust)

1/4 tsp sea salt (crust)

4-6 tbsp cold water (crust)

1/4 cup of date paste (search page for recipe) (crust)

5-6 burro bananas (filling)

1/4 cup of coconut milk (can or handmade only) (filling)

1/8 tsp vanilla extract (filling)

3 dates pitted (filling)

1/4 cup agave (filling)


1. To make crust. Note: place small amount of crust to side to make crisp. Add all ingredients except cold water and mix by hand or pastry cutter until dough is completely bead then add water (1 tbsp at a time) until it is dough like not sticky. If you add too much water add more flour until dough is no longer sticky.

2. Add to spring pan and hand raise the side. Broil at 525 for 15-20 or until golden brown. Then place in freezer until cool (10-15 mins).

3. Blend all ingredients in blender until smooth. Add to spring pan and freeze for 2-3hrs (until firm). You can top with bananas and crisp with coconut whip cream. Crisp needs to be flatten in a plan with fork into a thin layer, broil until brown, let cool then crumble on top of pie.

4. Whip cream (place can upside down of quality coconut milk in fridge 1hr before preparing pie) open bottom and drain out liquid into a storage container. Scoop out coconut solid into an ice cold glass bowl add pinch of salt, agave and 1tsp of lime juice and whip with whisk or hand mixer until mixture peaks, do not over mix.

Bon Appetit!

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