Paleo Chocolate Banana Cream Pie
 
Prep time
Cook time
Total time
 
Serves: 8-10 servings
Ingredients
For the crust
  • 2 cups crushed graham cracker crumbles
  • 2 Tbsp ghee, melted (add about 1 tsp extra for greasing the pie crust)
For the pudding
  • 14 oz. (1 can) full-fat coconut milk
  • ¼ cup almond milk
  • 1-1/2 tablespoons Vital Proteins pasture-raised gelatin
  • ¼ cup cocoa powder, sifted
  • ½ cup dark chocolate chunks (about 80g - i used 70% dark chocolate)
  • 2 Tbsp coconut sugar (*for dark chocolate taste. Add 1-2 Tbsp extra for a sweeter flavor)
  • 1 tsp vanilla
  • ⅛ tsp sea salt
For topping:
  • 2 bananas, sliced
Coconut whipped cream
  • 1 can full-fat coconut milk, refrigerated for 8 hours or overnight
Directions
  1. Grease the bottom of a pie pan with about 1 tsp melted ghee. Then, make the pie crust: pour the graham cracker crumbles into the prepared pie pan, then drizzle with the 2 Tbsp melted ghee. Mix it up with your hands, then press the crust into the bottom and sides to form an even crust. Set aside.
  2. In a small bowl, combine 4 tablespoons of the coconut milk with the gelatin and set aside to allow it to bloom.
  3. In a medium saucepan, whisk together the rest of the coconut milk with the almond milk, cocoa powder, dark chocolate chunks, and coconut sugar.
  4. Bring the saucepan to a boil (this should take about 10 minutes), stirring every few minutes, then remove from the heat. Pour in the vanilla, then gradually whisk in the gelatin-coconut milk mixture. Use an immersion blender to pulse a few times and make sure everything is well mixed up.
  5. Allow the chocolate mixture to cool for a few minutes, then carefully pour into the graham cracker crust. Allow it to cool for another 5-10 minutes, then then top with a piece of unbleached parchment paper. Gently press the parchment paper into the top of the pudding from the middle to the edges of the pie, to prevent the pudding from forming a “skin”. Refrigerate for 4 hours.
  6. After putting the pie in the fridge, stick a metal bowl (I use the base bowl of my stand mixer) in the freezer to chill.
  7. When the pudding is chilled and firm and you’re ready to serve, pull off the parchment paper. Top the chocolate pudding with a layer of sliced bananas.
  8. Next, make the coconut whipped cream: Pull your bowl out of the freezer and fit it on your stand mixer (or pull out hand mixer). Open your refrigerated can of coconut milk and scoop the hard cream part off the top into your chilled bowl. Whip on high speed until stiff peaks form (about 5 minutes).
  9. Spread the whipped cream evenly over the pie. If desired, serve with a nut butter drizzle and extra chocolate shavings. Devour!
Notes
Don't like bananas? Substitute strawberries. Want to add another punch of flavor? Drizzle your favorite nut butter OR my sea salt caramel sauce on top!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-chocolate-banana-cream-pie/