After seeing a recipe for a banana cream pie with bourbon and peanut brittle, which is unfortunately not vegan, gluten-free, or sugar-free (but I bet it’s delicious!) I was determined to figure out my own version. I’m not sure whether to tell you I failed or succeeded – on the one hand, it’s really not a banana cream pie, and it’s probably not at all like the original recipe. On the other hand, it’s a really delicious pie in its own right! I’m going to call it a win, and let’s just pretend I meant to make a pie exactly like this all along.

Frozen Banana Bourbon Pie [Vegan, Gluten-Free]

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Cooking Time

110

Ingredients

For the crust
  • 1 cup raw pecans
  • 1 cup raw cashews
  • 1 cup dates (about 10-12 medjool dates, pitted)
  • 1 tsp vanilla
  • 1 tsp salt
For the filling
  • 1 (15 oz) can regular coconut milk
  • 2 bananas
  • 2 tsp vanilla extract
  • 2 Tbsp maple syrup
  • 2 Tbsp bourbon (optional - if you remove it, use less maple syrup to taste)
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
For the topping
  • 1/2 cup pecans, roughly chopped
  • 2 Tbsp maple syrup
  • About 3 bananas, slices diagonally into thin slices
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Preparation

  1. Combine all of the crust ingredients in a blender or food processor until a moist dough forms. Press evenly into a pie pan. Set aside.
  2. Heat coconut milk in a saucepan over medium heat until warm and well combined. Add to food processor along with the rest of the filling ingredients and blend until well combined. Pour into prepared pie crust and put in the freezer for a few hours until frozen solid.
  3. While the pie freezes, preheat oven to 300 degrees. Toss 1/2 c. pecans in 2 Tbsp maple syrup until well coated. Spread into an even layer on parchment paper or a silicone baking mat and bake for an hour. Remove from oven and place in the fridge for at least 20 minutes, until cooled and solid. Crumble into tiny pieces.
  4. Once pie is frozen, lay banana slices on the top in a single layer (as shown in the photos above) and then sprinkle crumbled pecan pieces over the bananas. Serve immediately or return entire pie to freezer and serve within a couple of days.
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