Directions

To make crust, process nuts in food processor into very small crumbs, then add remaining ingredients. Process until ingredients stick together. Press into a pie dish and place in freezer.

To make filling, blend all ingredients until smooth, then let thicken in the refrigerator. Once it thickens, spoon into the pie crust. Slice remaining banana and lay slices on top of filling. Set in refrigerator.

To make whipped cream, allow mixing bowl and whisk to chill in the freezer. Take coconut milk out of fridge and spoon off really thick coconut fat on top and place in mixing bowl; add Stevia or sugar. Split vanilla pod in half and scrape seeds into bowl. Whisk until thick. Spread over pie. Optional: Decorate with sliced bananas or walnuts on top. Eat immediately or keep in the freezer or refrigerator for a few hours.

Michelle Corder, Charlestown, Ind.

Cook's Notes

Editor’s note: We also garnished the pie with vegan chocolate curls.