Never miss a recipe!

Email updates from Living Free

I juuuuust barely am sneaking in my Go Ahead Honey, It’s Gluten Free submission for this month. I had forgotten about it and then stumbled across Mrs. Ed’s Research and Recipes and saw the theme for this month; You say Jelly, I say Jello.

I’ve never cooked anything with actual gelatin before. I HAVE used those silly little add water packets for jello, but that was in my past life when I didn’t seem to care what I put into my body. I knew this recipe would need to be made with REAL food only! And as usual, the real food recipe tasted so much better than any store bought or packaged dessert.

Sugar Free Banana Coconut Cream Pie

Ingredients:
Crust:
3/4 cup coarsely chopped pecans
1/4 cup flax seed meal
2 tbs melted coconut oil
2 tbs agave nectar

Filling:
1/2 cup full fat coconut milk
1/2 cup tap water
1 envelope gelatin
4 tbs agave nectar or honey
1/2 tsp vanilla extract
2 large mashed banana’s + 1/4 tsp lemon juice
1/4 cup unsweetened dessicated coconut
pinch of salt

Instructions:

For the crust, preheat the oven to 350 degrees. Mix the chopped pecans and flax meal together. Add to them the coconut oil and agave nectar. Mix well. Form the crust batter into a small 12″ diameter pie dish. Bake for 10 minutes. The crust will be ‘wet’, this is okay. You may also need to re-form the crust a little bit to your liking. Let the crust cool while you work on the filling.

For the filling, add the coconut milk and water to a medium saucepan on medium heat. Stir occasionally until the mixture starts to simmer. Once it begins simmering, remove the pan from the burner. Slowly add the gelatin powder, all the while whisking the liquid. Be ferocious here! If you don’t whisk fast, the gelatin will form in clumps, which you don’t want. I ended up picking two or three clumps of gelatin because I didn’t whisk fast enough. Set pan aside.

In a medium mixing bowl, mash up your two large bananas. Add to them the vanilla, the agave nectar or honey, salt and dessicated coconut. Mix well. Add the gelatin mixture to the bowl and combine well. Let it sit for about 10 or 15 minutes.

Pour the mixture into the crust. Top with pecans if you wish and then carefully put the pie in the refrigerator. It was ready after about an hour.

Wow is this pie hard to resist! I personally like the crust better than the filling, but the two of them together is pretty unbelievable. The banana’s and the pecans give just an extra sweetness along with the agave nectar. This is perfect for the 90 degree and humid weather we’ve been having here as well. It’s very ‘light’ and refreshing. If you like bananas and coconut, this is a must try! :)

PrintPrint Get a PDF  version of this webpage PDF

This post is linked to Slightly Indulgent Tuesdays, Tasty Tuesdays, Tuesdays at the TableTempt My Tummy Tuesday, Delicious Dishes, Sweet Thursday-Cake and Pie Edition, and Would You Like Dessert with that?

Related Posts with Thumbnails
Share
Share →

24 Responses to Sugar Free Banana Coconut Cream Pie

  1. Kelly Michelle says:

    wow that looks delicious. I will have to try and replicate it using agar agar powder in place of the gelatin.

  2. Iris says:

    That looks amazing! I didn’t do Go Ahead Honey this month because I had no idea how to use jello. We never even made jello at home as a kid so I have no experience with it. But perhaps I’ll make this sometime to learn.
    .-= Iris´s last blog ..Gluten-Free Product Reviews And A Giveaway! =-.

  3. Wow Aubree! That looks delicious! :)

  4. Kelly says:

    This recipe is BRILLIANT!!! Sharing it with others!
    .-= Kelly´s last blog ..Recovering Ashley =-.

  5. Charissa says:

    Is that what I saw on your plate today? :)
    Looks yummy…I just may have to try.

  6. Oh, wow! Looks delish! :) Is it just coincidence that I’m going to be making a form of banana cream pie, too?
    .-= Zoe @ Z’s Cup of Tea´s last blog ..Tarte Tatin for Breakfast =-.

  7. Ricki says:

    Looks beautiful! I must admit I’m more of a crust gal, too, but I bet the filling was scrumptious. :)
    .-= Ricki´s last blog ..On (Not) Eating in Restaurants, Videos and Virtual Friendships =-.

  8. Oh, that looks awesome, Aubree! I have to admit I skipped Go Ahead Honey! because I’m not a Jello girl either. I thought of using basic gelatin (I bought some because I read you can use it in place of xanthan gum), but never got around to using it. I’ll look forward to seeing all the entries like yours though! :-)

    Shirley
    .-= gfe–gluten free easily´s last blog ..Elegant and Easy Party Puffs =-.

  9. Tracee says:

    This looks gooey and delicious!!! I’m a big gooey dessert fan.
    .-= Tracee´s last blog ..Go Ahead Honey It’s Gluten-Free May Recipe Roundup =-.

  10. Ina Gawne says:

    Wow this looks good – saw this recipe on Mrs. Ed’s recipe round up…I love agave, although have not used it much…I will definitely give this one a try, and link back to you. Thanks for sharing, Ina
    .-= Ina Gawne´s last blog ..PADERNO, I LOVE YOU! =-.

  11. naomi says:

    wow Aubrée! This is like banoffee pie reinvented! I can just imagine sinking my teeth into that filling and crust…drool!

    Have I asked you if you’d like to host a month of Go Ahead Honey? I only have April, May and June 2011 left if you would like to. Let me know if you’re interested by email (naomidevlin at f2s dot com).

    x x x
    .-= naomi´s last blog ..A Bluebell Feast =-.

  12. yum!! I like this recipe!! :)
    .-= Jessica @ Dairy Free Betty´s last blog ..Home Sweet Home! =-.

  13. Oh my goodness!! I know this is tasty. Thanks for sharing the recipe and linking to TMTT.
    .-= Lisa@Blessedwithgrace´s last blog ..Bake cookies for the local Fire Station… =-.

  14. Must say that I’d love a bite of this! The crust looks fantastic. I’m going to bookmark this to make. Yum!!

  15. [...] If I was a drinkin’ gal, I’d be relaxing with one of Shirley’s BBC’s, a Bourbon Banana Colada and eating a slice of Aubree’s Sugar Free Banana Cream Pie. [...]

  16. I’m so impressed! Great job – looks wonderful! Glad you linked it up!

  17. angie says:

    sounds delicious and I am so glad sugar free

  18. That looks delicious!
    Thanks for linking up!
    ~Liz

  19. Jerri says:

    This looks yummy! What a great combination!

    Thank you for joining me for Sweet Thursday!

  20. I just found your site and I am glad I did. This pie looks outrageous.. Can’t wait to try it. ( I’ll try it with agar agar, if I figure out how??) All of your pies look amazing…

  21. This looks yum! Do you know if I sub the gelatin powder for tapioca pearls or flour, what the conversion would be? Have you ever tried? Ever used tapioca in your recipes? Is that gluten free??? hmmm….I know it’s a starch. Thinking outloud, thanks ahead if you have ever tried!

    • @Natasha – I’m afraid I have no idea if tapioca pearls will result in a similar consistency. I’m not sure if it would hold the pie together, as it’s not baked. If you’re looking for a vegan option, I would recommend using agar agar. Tapioca flour is gluten free, so I’m assuming that tapioca pearls are as well. I would say give it a go! I’m be interested to hear how it turns out :) ~Aubree Cherie

  22. [...] Jason@JLHealthTulsa (GF Blueberry Cake)11. Aubree Cherie @ Living Free (Sugar Free Banana Cream Pie)12. Denise Therese @ Free to Feast (Blackberry Thumbprint Cookies)13. Iris of The Daily Dietribe [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>